Baked Brie with Garlic
Baked Brie with Garlic is the easiest savory baked brie recipe to make! The perfect party starter without hours of prep time.
Servings: 8
Calories: 118kcal
Ingredients
- 8 cloves garlic peeled, cut into thin slices, Note 1
- 2 cups cherry tomatoes cut in halves
- 200 grams/ 7 oz wheel brie cheese
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon dried onion
- 1 teaspoon dried thyme
Garnish (optional):
- fresh rosemary optional to serve
To serve:
- crackers to serve
Instructions
- Preheat your oven: 180°C / 350-375°F / Gas Mark 4-5.
- Sauté garlic and tomato mixture: add oil to a fry pan and bring to a medium heat. Add garlic and fry for 2-3 minutes, then add tomatoes, dried onion, thyme, season with salt and pepper. Reduce the heat and continue to cook until tomatoes are cooked by not mushy (2-3 minutes).
- Bake the brie: line a baking tray with non stick paper and place your brie in the centre. Take a sharp knife and score diagonally in both directions. Top with some of the fried garlic and fresh rosemary leaves. Bake the brie for 8 to 10 minutes using the middle shelf of the oven. Note 2 and 3
- Decorate: spoon out about a soup spoon size of cooked garlic from your tomatoes and place this on top of the rosemary on your scored brie.
- Serve: place brie on centre of serving platter and spoon cooked tomatoes around in an out circle. Spread a circle of crackers around the outside and then add some of the rosemary leaves on top. Provide a cheese knife for serving.
Notes
- Note 1 - Garlic: the garlic can be chunky, don't worry too much about perfect slices (never been my thing), it will soften a lot after being cooked so the harsh taste dissipates.
- Note 2 - Scoring the cheese: the scoring term refers to cutting but not all the way down. So score the cheese only on the top rind. It will be much easier for guests to dip their cracker and get to the delicious brie centre.
- Note 3 Baked brie: the only real way to tell if the brie is baked to the extent we are looking for is to push it with the tip of your finger. It should be soft and give a bit. It is still seems quite firm, bake for another 3 mins. The rind helps the cheese keep its shape. The risk in over cooking it is that it will melted into a big pile of goo if you leave it in the oven too long and that makes it hard to transfer it to a serving platter 😂👍.
Nutrition
Calories: 118kcal | Carbohydrates: 4g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 167mg | Potassium: 232mg | Fiber: 1g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 1mg