Baked Brie and Roasted Garlic

Melted baked brie served on a toast round with roasted garlic and sliced bread in the background.

Baked Brie and Roasted Garlic

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.

Course Appetizer

Cuisine American

Keyword party food

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings

Calories 338kcal

Author Elizabeth Rodriguez

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.

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.

Nutrition