This baked brie and roasted garlic makes a simple, delicious appetizer. In this recipe, garlic is roasted with olive oil until golden, and so soft it spreads like butter.
Then the garlic is spread onto lightly toasted baguette slices and topped with a generous amount of melted brie cheese. It’s a lovely appetizer for a holiday or cocktail party.
For more great party food ideas, check out these baked beef empanadas or this cold Buffalo chicken dip. Enjoy!
Ingredients
3 Heads of Garlic
6 teaspoons Extra Virgin Olive Oil (2 teaspoons for each garlic head)
1 Large Brie Wheel (13-14 ounces)
1 Large Loaf of Baguette Bread
You will also need
Aluminum foil, heavy duty
Parchment paper
Baking sheets
Cook’s Notes
Roasted garlic is much milder that raw or sautéed garlic. Roasting caramelizes the garlic, it even gets a hint of sweetness – and loses a lot of its kick.
Roast the garlic
Preheat the oven to 400°F
- Remove any loose papery outer layers from the garlic, but leave the tight fitting peel intact.
- Slice about ¼ inch off the top of the garlic head – the side that doesn’t sit flat.
- Cut 3 pieces of heavy duty aluminum foil, roughly 12”. Set one garlic head in the middle. Add 2 teaspoons of olive oil carefully, making sure it sinks into the individual cloves.
- Bring up all four sides of the aluminum foil and wrap tightly on top. Repeat with the remaining garlic.
Place the garlic heads on a baking sheet and roast for 40-50 minutes. Check the garlic after 40 minutes. If the garlic is not golden, and a spreadable consistency, continue cooking for 10 minutes at a time until they’re done.
Remove the garlic from the oven. Turn off the oven for a little while; we need it to cool off a bit to bake the brie.
Preheat the oven to 350°F. In the meantime, cut the baguette into ½ inch rounds. Arrange the bread on a baking sheet and set aside.
Place the brie wheel on a baking sheet, lined with parchment paper. Bake the brie for 15-20 minutes, or until the inside is melted.
The brie should give when pressed lightly. When the brie is almost done, place the bread in the oven for the last 5-6 minutes to toast it just a little bit.
Serve the baked brie and roasted garlic
Spread a clove of roasted garlic on a piece of bread and top with a generous amount of brie cheese. Enjoy!
Baked Brie and Roasted Garlic
Ingredients
- 3 Heads of Garlic
- 6 teaspoons Extra Virgin Olive Oil 2 teaspoons for each garlic head
- 1 Large Brie Wheel 13-14 ounces
- 1 Large Loaf of Baguette Bread
You will also need
- Aluminum foil heavy duty
- Parchment paper
- Baking sheets
Instructions
Roast the garlic
- Preheat the oven to 400°F
- Remove any loose papery outer layers from the garlic, but leave the tight fitting peel intact.
- Slice about ¼ inch off the top of the garlic head – the side that doesn’t sit flat.
- Cut 3 pieces of heavy duty aluminum foil, roughly 12”. Set one garlic head in the middle. Add 2 teaspoons of olive oil carefully, making sure it sinks into the individual cloves.
- Bring up all four sides of the aluminum foil and wrap tightly on top. Repeat with the remaining garlic.
- Place the garlic heads on a baking sheet and roast for 40-50 minutes. until they're golden, and a spreadable consistency.
- Remove the garlic from the oven. Turn off the oven for a little while; so it to cools off a bit to bake the brie.
- Preheat the oven to 350°F
- Cut the baguette into ½ inch rounds. Arrange the bread on a baking sheet and set aside.
- Place the brie wheel on a baking sheet, lined with parchment paper. Bake the brie for 15-20 minutes, or until the inside is melted. The brie should give when pressed lightly.
- When the brie is almost done, place the bread in the oven for the last 5-6 minutes to toast it just a little bit.
Serve the baked brie and roasted garlic
- Spread a clove of roasted garlic on a piece of bread and top with a generous amount of brie cheese.
