Roasted Garlic and Red Pepper with Brie
The mellow flavour of roasted garlic marries well with Brie. A garnishing sprinkle of red pepper adds vivid colour.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 111 |
| pro | 6 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 3 g |
| fibre | trace |
| chol | 28 mg |
| sodium | 257 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 2% |
| vit A | 6% |
| vit C | 10% |
| folate | 9% |
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1 head garlic
1 tsp (5 mL) vegetable oil
1 tbsp (15 mL) minced fresh parsley
1/4 tsp (1 mL) each salt and pepper
1 round (8 oz/230 g) Brie cheese
2 tbsp (25 mL) chopped roasted or fresh red pepper
Preparation:
Separate and peel garlic cloves. In small saucepan, cover and cook garlic in oil over low heat, shaking pan often, until softened, about 12 minutes.
Transfer garlic to bowl; using fork, mash with parsley, salt and pepper. Cut off top rind of Brie; spread garlic mixture over cheese. (Make-ahead: Cover and refrigerate for up to 24 hours; let come to room temperature before continuing.)
Place on parchment paper-lined or greased baking sheet; bake in 350°F (180°C) oven until cheese is softened, about 10 minutes. Transfer to serving plate; sprinkle with red pepper.
Additional Information
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Tip: You can also cut the Brie in half horizontally and sandwich the garlic mixture in the cheese. Bake and serve as directed.
Source
Canadian Living Magazine: May 2004
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