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Garlic Brie and Toast

Source of Recipe


Internet






List of Ingredients



• 1 lb. brie cheese, rind cut off
  
• 1/4 cup butter (1/2 stick)
  
• 1/4 cup olive oil, plus more for drizzling
  
• 1 baguette
  
• Cayenne pepper to taste (optional)
  
• 1 head roasted garlic (see note)
  






Instructions



1. Cut the pared brie into chunks and put in the top of a double boiler on the stove. Turn the flame to medium, so cheese melts slowly. Put butter and olive oil in a small, heavy-bottomed pan on stove and heat until the butter just melts. Remove from the heat.
   
   
2. Preheat the oven to 400º F. Slice the baguette in thin slices (about 1/4-inch or less) on the diagonal, and lay them flat on a cookie sheet. Brush tops lightly with butter/oil mixture. Turn them over and butter the other side. Sprinkle very lightly with cayenne, if you wish. Bake until they are very crisp and well-browned. (You may need to do several trays.)
   
   
3. When the cheese melts, take some of it and put it in a food processor. Squeeze the roasted, cooled garlic, clove by clove, into the food processor. Whirl the cheese with the garlic briefly to blend. Stir the cheese/garlic mixture back into the melted cheese still warm in the double boiler. Fold in to mix well. To serve, put warm toast in a basket and serve cheese in a fondue pot, or put into a warmed ceramic bowl on a chafing tray.
   
   Makes 6 to 8 appetizer servings.
   
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   NOTE:
   To roast garlic, preheat oven to 350º F. Slice a small cap off the top of the garlic head and discard. Drizzle a little olive oil over the top of the exposed garlic cloves. Wrap in foil, or put in a small baking dish and cover with foil, and roast in the oven until the garlic is soft and brown, about 1 hour. Let cool.