Baked Brie with Roasted Garlic

Baked Brie with Roasted Garlic

Serves 4 (as an appetizer).

Isn't this pretty? I love when I make something and think, "Not only does that look good, but it tastes good too." Oftentimes, I put less priority on the way it looks and more on the way it tastes. So I get excited when both happen.

Source: Taste of Home magazine

1 whole garlic bulb

1-1/2 t. plus 1 T. olive oil, divided

1 T. minced fresh rosemary (or 1 t. dried rosemary, crushed)

1 round loaf (1 lb.) sourdough bread

(1) 8-oz. round Brie or Camembert cheese

Serve with: sliced French bread, crackers, apples, grapes -- whatever pleases you!

Preheat oven to 425 degrees.

Remove papery outer skin from garlic (do not peel or separate cloves).  Cut top off bulb.  Brush with 1-1/2 t. olive oil; sprinkle with rosemary.  Wrap in heavy-duty foil.  Bake for 30-35 minutes or until softened.

Meanwhile, cut top fourth off loaf of bread; carefully hollow out enough of bottom of bread so cheese will fit.  Cube removed bread; set aside.  Place cheese in bread.

Cool garlic for 10-15 minutes.  Reduce heat to 375 degrees.  Squeeze softened garlic into a bowl and mash with a fork; spread over cheese.  Replace bread top; brush outside of bread with remaining olive oil.  Wrap in heavy-duty foil.  Bake for 45-50 minutes or until cheese is melted.  Serve with your desired accompaniments.