Whole Roasted Garlic With Asadero Or Brie Cheese An

Name: Whole Roasted Garlic With Asadero Or Brie Cheese And Tomatillo-C
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole garlic heads; 1/4 cup olive oil; For the Tomatillo-Cilantro Salsa; 1/3 lb tomatillo, husks removed; 1/2 small white onion, chopped; 1 garlic clove; 1 fresh serrano chili, stemmed; 1/4 cup water; 1/2 teaspoon salt; 1/2 bunch fresh cilantro, stemmed or 1/2 bunch flat leaf parsley; 6 ounces asadero cheese, cut into 4 equal pieces or 6 ounces brie cheese; 1 loaf French bread, sliced (or 12 white-flour or whole-wheat tortillas)

Servings: persons

4 whole garlic heads
1/4 cup olive oil
For the Tomatillo-Cilantro Salsa
1/3 lb tomatillo, husks removed
1/2 small white onion, chopped
1 garlic clove
1 fresh serrano chili, stemmed
1/4 cup water
1/2 teaspoon salt
1/2 bunch fresh cilantro, stemmed or 1/2 bunch flat leaf parsley
6 ounces asadero cheese, cut into 4 equal pieces or 6 ounces brie cheese
1 loaf French bread, sliced (or 12 white-flour or whole-wheat tortillas)

1
Preheat oven to 375 degrees F.
2
To prepare the garlic bulbs for roasting, remove the excess papery skin but leave the bulbs whole. Cut off the top 1/2 inch of each bulb, exposing the tops of the individual garlic cloves. If some of the clove tops remain uncut, take a little slice off each with a Paring knife to expose the inside.
3
Place the garlic bulbs, cut sides up, in a casserole or loaf pan and add water to reach halfway up the sides of the bulbs. Drizzle the olive oil evenly over the tops of the bulbs. Cover tightly with aluminum foil and place in the oven. Bake until the cloves feel soft when pressed, about 1 hour.
4
Meanwhile, prepare the salsa. Place the tomatillos, onion, garlic, chili, and water in a blender or a food processor fitted with the metal blade. Add the cilantro or parsley and process until smooth. Do not add the cilantro or parsley until just before serving because it will lose its flavor and bright green color. You will have about 3/4 cup salsa.
5
To serve, preheat a broiler. Place 1 piece of the cheese on each of 4 flameproof serving plates. Run the plates under the broiler until the cheese just begins to melt, 3 to 5 minutes. Be careful not to allow the cheese to melt into a puddle. Place a garlic bulb next to the cheese and flood the plate with the salsa. Accompany with French bread or tortillas.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 whole garlic heads, 1/4 cup olive oil, For the Tomatillo-Cilantro Salsa, 1/3 lb tomatillo, husks removed, and more.

Yes, Whole Roasted Garlic With Asadero Or Brie Cheese And Tomatillo-C falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Whole Roasted Garlic With Asadero Or Brie Cheese And Tomatillo-C

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions