Daily Dish the Fork Lift blog
Baked Brie Extraordinaire
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Every year around the holidays, baked Brie becomes the talk of the town. But to be honest, until I tried this recipe I was ready to kick it to the curb.
The oozy, garlicky, salty creaminess made me wish I’d dipped in a larger chunk of bread, or at least made a double batch. But you don’t have to take my word for it — make it yourself! We’ve even got all the ingredients you need, no hard work required.
Every year around the holidays, baked Brie becomes the talk of the town. But to be honest, until I tried this recipe I was ready to kick it to the curb.
The oozy, garlicky, salty creaminess made me wish I’d dipped in a larger chunk of bread, or at least made a double batch. But you don’t have to take my word for it — make it yourself! We’ve even got all the ingredients you need, no hard work required.
ROASTED GARLIC & KALAMATA OLIVE BAKED BRIE
Ingredients:
• 1 round of Brie cheese.
• 1/4 cup Kalamata Olives, chopped
• 1/4 cup roasted garlic
Preparation:
With a serrated knife, or a long piece of dental floss (preferably not the minty kind), slice off the top layer of rind on your favorite round of Brie. Place cheese, cut side up, on a baking sheet and top with olives and garlic. Heat in 400º F oven for about 6 to 8 minutes or until cheese is golden and bubbly. Serve with crusty bread and/or tart apple slices. • Kaelynn Medbery, Specialty Cheese