Prepared in a Stoneware Au Gratin Dish
The Oval Au Gratin Dish features classic scalloped handles and a flat, shallow design. This microwave-safe dish is lightweight enough for easy transfer between the oven and table.
1. Preheat the oven to 180°C/350°F.
2. Remove the loose papery skin of the garlic bulbs, and cut off the tip of the heads to just expose the cloves. Place them in the .95-litre Stoneware Au Gratin Dish and brush the bulbs with some of the olive oil. Drizzle the remaining oil around the bulbs with a tablespoon of water. Bake about 1 hour and 15 minutes.
3. Remove the garlic from the baking dish and squeeze out the individual cloves. Discard any tough browned ends. Put the cloves back into the baking dish and, with a heavy fork, mash them and spread the pulp into roughly the same shape and size of the cheese wedge.
4. Set the brie on top of the garlic and put the dish back into the oven until the cheese has melted and started to spread over the garlic.
5. Remove from the oven. If desired, remove top rind from cheese and discard (even though it is edible). Sprinkle cheese with the tiny bits of rosemary and serve warm with slices of lightly toasted baguette or crackers. Briefly blanched broccoli, cauliflower florets, carrot sticks or celery sticks also work well.
NOTES
Garlic develops a mellow flavour when it is roasted. Pair it with baked brie and a light touch of rosemary and you have a winner of a spread. It’s elegant, too.
Ingredients:
2 or 3 whole garlic bulbs (depending on your love of garlic!)
2 tablespoons olive oil
225g (or a bit more) wedge of brie
2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried &crumbled rosemary
Rounds of baguette (lightly toasted) or crackers for serving
Preparation and Cooking:
20 minutes of preparation time
1 hour 15 minutes of cooking time
Serves 4 to 6