| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | Appetizers, Cheese | 16 | Servings |
INGREDIENTS
| 2 | Whole garlic bulbs | |
| 1/4 | c | Olive oil |
| 2 | lb | Brie, wheel |
| four 4-1/2 oz tiny | ||
| wheels chill well | ||
| 1/2 | c | Olives, Greek or ripe |
| pitted and quartered | ||
| 4 | t | Finely chopped fresh parsley |
| Apple, wedges | ||
| Baguette slices |
INSTRUCTIONS
~Place whole heads of garlic in a heavy saucepan with olive or cooking oil. Cook and stir over medium heat for 5 minutes. Cover and reduce heat to medium-low for 15 minutes or till garlic is soft. Remove heads of garlic from oil; drain on paper towels; cool. ~ To assemble Brie, carefully slice the thin rind off one of the flat sides of the Brie wheel(s). Place on a baking sheet, cut side up. Divide heads of garlic into cloves and peel. With a small, sharp knife, slice cloves diagonally, being careful not to completely sever each slice. Gently press garlic cloves into fans. Arrange garlic fans and olives atop Brie wheel(s)*. ~ Bake uncovered, in a 400F oven for 10 to 12 minutes or till Brie is warm and slightly softened. Sprinkle warm Brie with parsley. Carefully transfer to a plate and serve with apple wedges or bread. Makes 16 servings. To make ahead: At this point, you can wrap the Brie whell(s) in plastic wrap and chill for up to 3 days. Before serving, heat through as directed. Posted to MC-Recipe Digest V1 #188 Date: Wed, 7 Aug 1996 19:39:10 -0700 (PDT) From: PatH <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 58
Calories From Fat: 47
Total Fat: 5.4g
Cholesterol: 0mg
Sodium: 45.8mg
Potassium: 20.8mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.8g
Protein: <1g