It doesn’t matter how old you get, sometimes you just have to learn some lessons the hard way. I have decided that I simply have to stop saying “there is no better combination than . . . ” when it comes to brie cheese. This is getting crazy, I’m going to have to make brie cheese it’s very own section in my Christmas notebook recipes!
In honor of my self-declared Brie Cheese Week, I bring you yet another delectable brie cheese recipe. Unlike the recipe I posted yesterday than can serve as either an appetizer OR a dessert, today’s recipe is clearly defined as an appetizer, through and through, to the moon and back, appetizer. Garlic, altho not impossible to flavor a dessert with it, is your classic appetizer ingredient, but today it is the star of the show. Brie will just have to take second place today I guess.
I have a good friend who loves to serve appetizers before dinner, even on weeknights when nobody is coming over. One of her all-time favorites (and go-to recipes in a pinch) is roasted garlic. Popping several heads of garlic in the oven to roast and serving them with crackers, well there is just nothing better. Ooops, there I did it again. Let’s just say that this is another to-die-for recipes that you really don’t want to miss.
Combine the mellow, sweet flavor of roasted garlic with some baked brie and your family and/or guests will be encouraging you to start your own cooking show, it is THAT good. I had roasted garlic with baked brie on a date with my oldest son once, and it forever changed my mind about eating garlic straight up. Garlic is one of those ingredients that is almost completely transformed when it’s baked. The cloves become soft and spreadable, and the flavor is smoky and mellow and sweet. It is still advisable, however, that if you are with your honey to both partake.
You can find all the to-do’s here. The fruit chutney is a nice addition and makes the dish look very Christmas-y, but trust me, it’s just as fantastic without it.
Happy Brie Cheese Week!