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Baked Brie with Roasted Garlic and Sun-Dried Tomatoes

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CATEGORY CUISINE TAG YIELD
Dairy, Grains 1 Servings

INGREDIENTS

1 Whole head garlic
1 Sprig fresh rosemary
1 ts 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 tb 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

FOR SERVING
OPTIONAL GARNISH
GARNISH
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.
1. 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.
2. 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.
3. 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.
4. 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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