Baked Brie With Roasted Garlic And Sun Dried Tomatoes Recipe

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   Cook's note: If you can only find small, 4-oz disks of brie, push 3 small wheels next to one another.

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   Advance preparation: Garlic can be roasted several days in advance and stored, airtight, in the refrigerator.

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   You can assemble the brie with the garlic, tomatoes and pine nuts a day in advance and store, airtight, in the refrigerator.

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   Preliminaries: Preheat oven to 375 degrees.

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   1.

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   Cut off 1/4 inch of pointed end of head of garlic (save small pcs for another recipe).

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   Place cut side up in a piece of aluminum foil.

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   Place rosemary on top.

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   Bring sides of foil up to make a deep bowl, but don't enclose garlic completely.

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    Pour extra virgin olive oil over top of garlic.

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    Bake for 40-45 min in preheated oven.

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    Cold.

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    2.

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    Squeeze garlic so which the cloves pop out of their papery jackets.

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    They should be creamy.

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    Smash them and spread on top of brie (including some of the rosemary).

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    Place brie in ovenproof dish.

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    Top with tomatoes and pine nuts.

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    Increase oven temperature to 400 degrees.

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    3.

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    Bake brie till hot and softened, about 13-18 min.

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    If topping is getting too browned, cover loosely with aluminum foil during last portion of baking.

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    4.

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    Sprinkle slivers of fresh basil on top.

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    Surround with crostini and/or possibly apple slices.

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    Garnish with sprigs of fresh herbs and, if using, liquid removed imported olives.

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    Provide a spreading knife.

* Per serving · 4 servings · Values may vary.