Baked Brie With Roasted Garlic And Sun-Dried Tomatoes
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Baked Brie With Roasted Garlic And Sun-Dried Tomatoes
  Garlic    Tomatoes  
Last updated 6/12/2012 1:05:59 AM. Recipe ID 31258. Report a problem with this recipe.
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      Title: Baked brie with roasted garlic and sun-dried tomatoes
 Categories: None
      Yield: 1 Servings
      1    Whole head garlic
      1    Sprig fresh rosemary
      1 ts Olive oil
      1    Round; (12-ounce) of brie
    3/4 c  Sun-dried tomatoes packed in
           -oil; drained and cut into
           -thin strips
    1/3 c  Pine nuts
      3 tb Finely shredded fresh basil

MMMMM------------------------FOR SERVING-----------------------------
           Crostini; (toasted slices of
           -good bread that have been
           -brushed with a little olive
           -oil before toasting) or
           -apple slices

MMMMM----------------------OPTIONAL GARNISH---------------------------
           Imported green and black

           Sprigs of fresh basil or
  Notes: From Orange County Registar
  Cook's note: If you can only find small, 4-ounce disks of brie, push 3
  small wheels next to one another.
  Advance preparation: Garlic can be roasted several days in advance and
  stored, airtight, in the refrigerator. You can assemble the brie with
  the garlic, tomatoes and pine nuts a day in advance and store,
  airtight, in the refrigerator.
  Preliminaries: Preheat oven to 375 degrees.
  1. Cut off 1/4 inch of pointed end of head of garlic (save small
  pieces for another recipe). Place cut side up in a piece of aluminum
  foil. Place rosemary on top. Bring sides of foil up to make a deep
  bowl, but do not enclose garlic completely. Pour olive oil over top
  of garlic. Bake for 40-45 minutes in preheated oven. Cool.
  2. Squeeze garlic so that the cloves pop out of their papery jackets.
  They should be creamy. Smash them and spread on top of brie
  (including some of the rosemary). Place brie in ovenproof dish. Top
  with tomatoes and pine nuts. Increase oven temperature to 400 degrees.
  3. Bake brie until warm and softened, about 13-18 minutes. If topping
  is getting too browned, cover loosely with aluminum foil during last
  portion of baking.
  4. Sprinkle slivers of fresh basil on top. Surround with crostini
  and/or apple slices. Garnish with sprigs of fresh herbs and, if
  using, drained imported olives. Provide a spreading knife.
  Yield: 24 servings
  Nutritional information (per serving): 76 calories, 5.6 grams fat, 2.6
  grams saturated fat, 14 milligrams cholesterol, 95 milligrams sodium,
  66 percent calories from fat

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Recipe ID 31258 (Apr 03, 2005)

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