Garlic Baked Brie
This heartwarming garlic confit baked brie with cranberry sauce and herbs is the creamiest and coziest appetizer. It’s super easy to share and is a huge hit during the holiday season.
Ingredients
- 1 boule of bread I prefer sourdough
- 2 heads of garlic
- Olive oil
- Rosemary thyme, sage
- ½ cup cranberry sauce
- 1 wheel of brie
- Drizzle of honey
Instructions
- Peel all of the garlic and place into either a small roasting pot or a small/medium saucepan. Cover completely with olive oil and throw in whatever herbs you like (I prefer rosemary, thyme or sage).
- You can cook this over the stove on the lowest heat until cloves are tender but be mindful that you want it to simmer gently, not fry. You could also cook in the oven on 250 degrees, covered, for 1-2 hours (or until cloves are tender). You could also do this step a few days in advance and store in the fridge until ready to use.
- Preheat the oven to 375 degrees
- Cut the top quarter off of a boule of bread (I like using sourdough!) Option to cut slices around the bread (don’t cut all the way down) so that you have some pull apart pieces at the end.
- Remove the rind from the top of the brie and then set the brie on top of the bread and cut around the brie to make a circle in the bread. Remove the inside of the bread and feel free to cube up and toast for extra dipping pieces at the end.
- Inside the bread bowl, add some cranberry sauce and spread evenly. Add half of the softened garlic cloves and then place the brie on top. Brush some of the olive oil from the garlic confit over the top of the bread and then add the remaining garlic confit cloves on top of the brie. Drizzle with honey, top with chopped rosemary and thyme and place in the oven for 20-30 minutes (or until golden and bubbly).
- Serve and eat right away! Slice into it, pull it apart, just get in there.