2 Whole garlic bulbs
1/4 cup Olive oil
2 lb Brie, wheel
(four 4-1/2 oz tiny wheels), chill well
1/2 cup Olives (Greek, or ripe), pitted and quartered
4 tsp Finely chopped fresh parsley
Apple, wedges
Baguette slices
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Place whole heads of garlic in a heavy saucepan with olive or cooking oil. Cook and stir over medium heat for 5 minutes. Cover and reduce heat to medium-low for 15 minutes or till garlic is soft. Remove heads of garlic from oil; drain on paper towels; cool.
To assemble Brie, carefully slice the thin rind off one of the flat sides of the Brie wheel(s). Place on a baking sheet, cut side up. Divide heads of garlic into cloves and peel. With a small, sharp knife, slice cloves diagonally, being careful not to completely sever each slice. Gently press garlic cloves into fans. Arrange garlic fans and olives atop Brie wheel(s)*.
Bake uncovered, in a 400F oven for 10 to 12 minutes or till Brie is warm and slightly softened. Sprinkle warm Brie with parsley. Carefully transfer to a plate and serve with apple wedges or bread. Makes 16 servings.
* To make ahead: At this point, you can wrap the Brie whell(s) in plastic wrap and chill for up to 3 days. Before serving, heat through as directed.
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