Roasted Garlic Brie Recipes

ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

GARLICKY BAKED BRIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut Brie cheese round in half lengthwise, creating two thinner wheels. Spread crushed garlic on cut surface of 1 half; top garlic layer with 1 1/2 teaspoons red pepper jelly. Place the other Brie cheese half on top of filling. Spread remaining 1 tablespoon red pepper jelly on top of Brie cheese; place in a round casserole dish.
• Bake in the preheated oven until rind begins to soften, about 15 minutes.

4 INGREDIENT GARLIC BAKED BRIE (15 MINUTE APPETIZER!)

Steps:

• Preheat the oven to 375-degrees
• Remove the cheese from the box and unwrap the cheese to free it from just the plastic.
• Place the cheese back into its box.
• Score the top in a crosshatch pattern with a knife. Make sure you do not go all the way through to the bottom. This is done only to the top rind, Do NOT go all the way down to the bottom.
• Place the pieces of the garlic into the top of the cheese and sprinkle with the fresh thyme.
• Drizzle with the truffle oil and place onto a baking sheet.
• Place the baking sheet into the oven for 15 minutes or until beautifully gooey.
• Remove from the oven and allot it to sit for 2-3 minutes before serving with crostini.

EASY BAKED BRIE

Steps:

• Preheat the oven to 200°C/400°F.
• Using a sharp knife, slice the top of the rind off the brie then place onto a baking dish.
• Place the baking dish you are using onto a baking sheet. Drizzle the brie generously with honey and place in a hot oven.
• Place the cheese in the oven and allow to bake until the cheese has just melted, 7-10 minutes.
• While the cheese is baking, fry the sage leaves in hot olive oil for a few seconds until they start to crisp then remove with a slotted spoon and drain on paper towels.
• Once baked, remove the cheese from the oven. Scatter over the crispy sage leaves and place on a serving platter. Serve with bread or crackers.

BAKED BRIE WITH ROASTED GARLIC

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1-1/2 teaspoons oil; sprinkle with rosemary. 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, grapes and reserved bread cubes.

BAKED BRIE AND ROASTED GARLIC

Steps:

• 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.
• Spread a clove of roasted garlic on a piece of bread and top with a generous amount of brie cheese.

BAKED BRIE WITH ROASTED GARLIC

Steps:

• To roast garlic, place an unpeeled head of garlic in a heavy saucepan with oil. Cook and stir over medium heat for 5 minutes. Cover and reduce the heat to medium-low. Cook for about 15 minutes more or until garlic is soft. Remove garlic from oil. Drain on paper towels and cool.
• Slice the thin rind off one of the flat sides of the Brie. Place on a baking sheet, cut side up. Divide head of garlic into cloves and peel. Chop the roasted garlic. Place garlic* and olives on the Brie.
• Bake, uncovered, in a 400 degree F oven for 10 to 12 minutes or until Brie is warm and slightly softened. To serve, sprinkle with parsley. Makes 4 servings.

ROASTED GARLIC AND BRIE SOUP

Steps:

• Preheat oven to 325ºF. Place garlic in medium glass baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool garlic.
• Heat remaining 4 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add celery and carrot and sauté until vegetables are tender, about 10 minutes. Add flour and stir 3 minutes. Gradually stir in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until soup is slightly thickened, stirring occasionally, about 15 minutes.
• Peel garlic and transfer to processor. Add 1 cup soup to garlic. Purée until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Bring soup to a simmer over medium-low heat. Gradually add Brie, stirring until melted after each addition. Season soup to taste with white pepper and salt. Ladle soup into bowls and serve.

ROASTED GARLIC AND BRIE CROSTINI

Steps:

• Cut the root off the garlic to expose the cloves. Drizzle with olive oil and sprinkle with salt and pepper, then wrap tightly with foil and roast at 375 for about 45 minutes. Remove from oven and set aside.
• Spread baguette slices out on a baking sheet. Drizzle with olive oil. Bake at 375 for 5-6 minutes until lightly browned. Remove from oven.
• Unwrap garlic and pull out roasted cloves with a knife or small fork. Roasted garlic is soft, and spreads very easily. Spread a bit of roasted garlic (use however much you want!) over each piece of toasted bread.
• Top each crostini with a thick slice of brie. Place baking sheet back in the 375 degree oven for 5 minutes, until the cheese melts.
• Remove crostini from oven and top with parsley garnish (optional, but it adds a nice bit of color). Serve immediately.

ROASTED GARLIC, CARAMELIZED ONIONS, MUSHROOMS, AND BRIE PIZZA

Steps:

• To roast garlic:.
• Preheat oven to 400 degrees.
• Cut off the bottom of the garlic and drizzle with 1 tsp EVOO.
• Wrap in foil and roast about 45-50 minutes are until golden.
• Meanwhile To caramelize onions:.
• Preheat a large pot (preferably cast iron) on medium high heat.
• Melt butter and 2 Tb EVOO.
• Add sliced onions, salt, and pepper. Cook until onions become tender. Then add the sugar. Continue cooking until the onions become golden brown (about 30 or more minutes). Make sure you stir the onions often.
• Meanwhile saute the sliced mushrooms.
• Pizza:.
• Preheat oven to 400 degrees.
• Drizzle crust with a little EVOO.
• Mash roasted garlic into a paste and spread on crust.
• Scatter carmelized onions and mushrooms on top.
• Sprinkle red pepper flakes (be careful not to add too much).
• Top with sliced Brie and bake about 10-12 minutes.

ROASTED GARLIC AND BRIE SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Peel off a few layers of the white skin on the garlic. Make sure you keep a few layers around to hold the head of the garlic together. With a sharp knife, cut the top off the head of garlic exposing a bit of each clove of garlic.
• Place each garlic head in a piece of aluminum foil. Drizzle olive oil over the tops. Top with a pinch of salt and dash of black pepper. Seal the foil around the garlic. Place on a baking sheet and roast for 30-40 minutes, or until completely tender when poked with a knife. Remove from the oven to cool.
• After the garlic roasts, heat 1/4 cup of the olive oil in a large heavy saucepan over medium heat.
• Add the onion and saute for 10 minutes or until translucent.
• Add the celery and carrot and saute for 10 additional minutes or until tender.
• Add the flour and saute for 3 minutes.
• Stir in the chicken broth gradually. Bring to a boil, stirring constantly.
• Reduce heat to medium-low and simmer for 15 minutes or until slightly thickened, stirring occasionally.
• Peel the garlic and mash gently with a fork. Pour into soup.
• Stir in the oregano and thyme.
• Stir in the Brie in batches, melting the cheese before adding the next batch. Season with salt and pepper.

ROASTED GARLIC, BRIE & BLACK OLIVE PATE

Steps:

• Preheat oven to 350°F Wrap unpeeled garlic cloves tightly in aluminum foil. Bake 30 minutes. Remove from oven, open foil & let garlic cloves rest about 10 min till cool enough to handle.
• When cool, pinch ea clove from the root end & squeeze the garlic pulp into a sml bowl. Set aside.
• While garlic cloves are cooling, melt Brie or Fontina cheese in a double-boiler over simmering (not boiling) water, stirring till smooth.
• Using a food proc or heavy-duty blender, puree olives, garlic & olive oil about 15 seconds. Add melted cheese & pulse about 10 more seconds till combined.
• Place mixture in a bowl lined w/plastic wrap & cover w/plastic wrap touching the top of the spread. Refrigerate at least 2 hours.
• To Serve - Turn out the pate on a serving platter & surround w/crusty bread, zucchini rounds & assorted crackers. Can also be plastic-wrapped in a log shape as desired.

ROASTED GARLIC, BRIE AND GRAPE CROSTINI

Steps:

• Preheat oven to 325°F. Combine garlic and oil in small baking dish. Bake until garlic is tender, about 30 minutes. Drain, reserving 3 tablespoons oil. Transfer garlic to processor. Add thyme and reserved oil; puree. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
• Mix grapes, Port and 1 teaspoon rosemary in bowl. Let stand 15 minutes.
• Spread each toast slice with 1 teaspoon garlic. Spread 2 teaspoons Brie over. Top with grapes and herb sprigs.