As I mentioned on instagram, I’ve made this brie several times now but I always fail to get an after picture. I blame the vultures that are usually hovering and waiting for it to come out of the oven. And by vultures, I mean family (love you guys). But seriously, this brie is simple and delicious. Just takes a little time to roast the garlic ahead of time, but you can do it ahead of time and then make the brie later or the next day.
You can serve with fruit or crackers or a baguette, but the BEST part is eating the bread the brie baked in. Trust me.
Roasted Garlic Baked Brie
- 1 whole garlic bulb
- 1-1/2 teaspoons plus 1 tablespoon olive oil, divided
- 1 round loaf (1 pound) sourdough bread
- 1 round (8 ounces) Brie cheese
- 1 loaf (10-1/2 ounces) French bread baguette, sliced and toasted
- Roast the garlic (can be don ahead of time): Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1-1/2 teaspoons oil. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened.
- Meanwhile, cut the top fourth off the loaf of bread; carefully hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread.
- Cool garlic for 10-15 minutes. Reduce heat to 375°. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil.
- Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette and reserved bread cubes