At Tessie’s request, here is a new appetizer I tried on the weekend and it was delicious! Really, with ingredients like this, how could it not be delicious?
Roasted Garlic Brie in Bread
1 round loaf sourdough bread
1 bulb garlic (the whole bulb, not just a clove)
sprinkle of rosemary
1 round of brie cheese
Toasted baguette, crackers, raw veggies
Cut the top of the garlic bulb off, brush with olive oil, sprinkle with rosemary. Wrap with tin foil and bake at 400* for 40 minutes. Squish softened garlic into a bowl and mash with a fork.
Cut the top ¼ of the bread off and scoop out enough bread to make a shallow bowl. Fill bowl with cubed brie and top with roasted garlic. Put the top back on the bread, brush the whole loaf with olive oil and wrap with tin foil. Bake at 375* for 45 minutes. Serve with toasted baguette, crackers or raw veggies.
The best part of the bread was at the end, when there wasn’t enough “dip” to dip and all that was left was cheese that had melted into the bread. Is it bad that we hid this part from the kids?
I also intended to provide recipes for these yummy treats from the weekend:
Clockwise from upper left: Iced Pumpkin Cookies, Brownies and Pumpkin
But, alas, I’m at work and the recipes are at home. Perhaps on the weekend. It’s a long weekend here (Thanksgiving), so I may have some time between family functions. Ha ha! That was a joke.