Tuesday, September 20, 2011

Brie En Croute with Roasted Garlic

Category: Appetizers
Difficulty Rating: Easy
Not Healthy but Worth It

Isn't is amazing how anything said in English sounds so much better when translated into French or Italian? I took 6 years of French and only remember the first two years. Just enough to get me in and out of a French restaurant without disgracing America. This is one of my daughter, Chef Lauren's, favorite things to make for when she is asked to bring appetizers to a party. She speaks very passable French. People actually understand her and everything. Served with french bread, fruit, or crackers, the melty cheesy goodness of it will send you into another dimension! This was adapted from "The Silver Palate Cookbook" --the garlic was Lauren's addition.

Note:It's easy and it's quick, but it's expensive. If you're on a budget--beware!


One package of  defrosted puff paste (such as Pepperidge Farm)
1 whole Brie wheel, not fully ripe
1 whole roasted garlic bulb ( preferably the huge kind of garlic if you can find it)
Serve on a platter with cut-up winter fruit and/or sliced baguettes!


Roast one bulb of garlic by baking in a 350 degree oven until soft. Peel the garlic by squeezing the bulbs out of their skins. Smash them with a fork on a plate. Spread garlic evenly on top of the brie wheel and set aside. Preheat oven to 350 degrees. Roll out the defrosted pastry square press together any holes with your fingers. Place brie wheel in center of square. Fold the corners and sides of the pastry square over the cheese to make a little "package". Place on parchment on cookie sheet and bake until golden. Remove and put on a large serving platter with a knife. Serve surrounded with cut up apples...pears...sliced baguettes...crackers and small grape clusters. Great for an appetizer buffet table.

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