| 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 |
ts |
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 <phannema@wizard.ucr.edu>
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”