Baked Brie With Roasted Garlic And Sun-dried Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | Whole head garlic | |
| 1 | Sprig fresh rosemary | |
| 1 | t | Olive oil |
| 1 | Round, 12-ounce of brie | |
| cheese | ||
| 3/4 | c | Sun-dried tomatoes packed in |
| oil drained and cut into | ||
| thin strips | ||
| 1/3 | c | Pine nuts |
| 3 | T | Finely shredded fresh basil |
| Crostini, toasted slices of | ||
| good bread that have been | ||
| brushed with a little | ||
| olive | ||
| oil before toasting or | ||
| apple slices | ||
| Imported green and black | ||
| olives | ||
| Sprigs of fresh basil or | ||
| rosemary |
INSTRUCTIONS
Notes: From Orange County Registar Cook's note: If you can only find small, 4-ounce disks of brie, push 3 small wheels next to one another. Advance preparation: Garlic can be roasted several days in advance and stored, airtight, in the refrigerator. You can assemble the brie with the garlic, tomatoes and pine nuts a day in advance and store, airtight, in the refrigerator. Preliminaries: Preheat oven to 375 degrees. Cut off 1/4 inch of pointed end of head of garlic (save small pieces for another recipe). Place cut side up in a piece of aluminum foil. Place rosemary on top. Bring sides of foil up to make a deep bowl, but do not enclose garlic completely. Pour olive oil over top of garlic. Bake for 40-45 minutes in preheated oven. Cool. Squeeze garlic so that the cloves pop out of their papery jackets. They should be creamy. Smash them and spread on top of brie (including some of the rosemary). Place brie in ovenproof dish. Top with tomatoes and pine nuts. Increase oven temperature to 400 degrees. Bake brie until warm and softened, about 13-18 minutes. If topping is getting too browned, cover loosely with aluminum foil during last portion of baking. Sprinkle slivers of fresh basil on top. Surround with crostini and/or apple slices. Garnish with sprigs of fresh herbs and, if using, drained imported olives. Provide a spreading knife. Yield: 24 servings Nutritional information (per serving): 76 calories, 5.6 grams fat, 2.6 grams saturated fat, 14 milligrams cholesterol, 95 milligrams sodium, 66 percent calories from fat Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1858
Calories From Fat: 1138
Total Fat: 131.3g
Cholesterol: 166.7mg
Sodium: 3839.4mg
Potassium: 3322.4mg
Carbohydrates: 102.3g
Fiber: 33.2g
Sugar: 47.8g
Protein: 92g