Roasted Garlic And Brie Crostini Food

ROASTED GARLIC CROSTINI WITH ASSORTED TOPPINGS

Steps:

• 1. Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.
• 2. Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of purée, depending on the size of the garlic heads.
• 3. To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini. Top the crostini with any of the options listed above, or make an assortment. Spread some with 1 tablespoon each of goat cheese; then decorate the cheese with strips of roasted bell pepper or a mixture of sun-dried tomato strips and capers, or a smear of tapenade. In place of the goat cheese, top others with diced tomato tossed with some fresh basil, a pinch of crushed red pepper flakes, and a drizzle of balsamic vinegar; with prosciutto and Parmesan cheese; with anchovy fillets and freshly ground black pepper; or with slices of Roma tomato and fresh mozzarella, topped with fresh basil leaves.

ROASTED GARLIC AND BRIE CROSTINI

Steps:

• Cut the root off the garlic to expose the cloves. Drizzle with olive oil and sprinkle with salt and pepper, then wrap tightly with foil and roast at 375 for about 45 minutes. Remove from oven and set aside.
• Spread baguette slices out on a baking sheet. Drizzle with olive oil. Bake at 375 for 5-6 minutes until lightly browned. Remove from oven.
• Unwrap garlic and pull out roasted cloves with a knife or small fork. Roasted garlic is soft, and spreads very easily. Spread a bit of roasted garlic (use however much you want!) over each piece of toasted bread.
• Top each crostini with a thick slice of brie. Place baking sheet back in the 375 degree oven for 5 minutes, until the cheese melts.
• Remove crostini from oven and top with parsley garnish (optional, but it adds a nice bit of color). Serve immediately.

4 INGREDIENT GARLIC BAKED BRIE (15 MINUTE APPETIZER!)

Steps:

• Preheat the oven to 375-degrees
• Remove the cheese from the box and unwrap the cheese to free it from just the plastic.
• Place the cheese back into its box.
• Score the top in a crosshatch pattern with a knife. Make sure you do not go all the way through to the bottom. This is done only to the top rind, Do NOT go all the way down to the bottom.
• Place the pieces of the garlic into the top of the cheese and sprinkle with the fresh thyme.
• Drizzle with the truffle oil and place onto a baking sheet.
• Place the baking sheet into the oven for 15 minutes or until beautifully gooey.
• Remove from the oven and allot it to sit for 2-3 minutes before serving with crostini.

ROASTED WHOLE GARLIC CROSTINI

Steps:

• Preheat oven to 400 degrees F.
• Slice 1/2-inch off the pointed end of the garlic bulb to expose each clove. Place garlic on aluminum foil. Pour 1 teaspoon of olive oil over the top of each bulb and let it sink into the cloves.
• Wrap foil around garlic bulbs and bake for approximately 1 hour, or until exposed cloves are golden brown.
• In a dry saute pan over medium-high heat, toast pine nuts for approximately 5 minutes, or until golden brown.
• Toast baguette slices in oven or toaster oven.
• To serve, place garlic, cheese, pine nuts and parsley on a serving plate along side crostinis. Instruct guests to extract individual garlic cloves from bulb with a small fork, spread on toast, and top with goat cheese, pine nuts and parsley leaves.

ROASTED GARLIC, BRIE AND GRAPE CROSTINI

Steps:

• Preheat oven to 325°F. Combine garlic and oil in small baking dish. Bake until garlic is tender, about 30 minutes. Drain, reserving 3 tablespoons oil. Transfer garlic to processor. Add thyme and reserved oil; puree. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
• Mix grapes, Port and 1 teaspoon rosemary in bowl. Let stand 15 minutes.
• Spread each toast slice with 1 teaspoon garlic. Spread 2 teaspoons Brie over. Top with grapes and herb sprigs.

BAKED GARLIC, BRIE, AND BREAD

Steps:

• Preheat oven to 350 degrees.
• Cut the tops off of the garlic, so that the cluster of cloves can be seen. Do not seperate cloves.
• Baste with oil and sprinkle lightly with Thyme.
• Place garlic on a medium piece of foil and then wrap foil around garlic, until it is complelety wrapped up in foil.
• Bake in oven for 1 hour to 1 hour and 15 mins. Allow to cool.
• Serve baked garlic with crusty French bread and Brie cheese.
• Squeeze garlic onto bread slices and alternate with slices of Brie on bread (you can also combine garlic and Brie slices, but it is quite rich).

TALULA'S HONEY AND ROASTED GARLIC BRIE

Steps:

• Preheat oven to 350 degrees F.
• Place Brie in 6 individual baking dishes. Place 2 garlic halves in each dish around Brie. Pour 3/4 cup honey over each Brie. Season with salt and pepper.
• Bake for 15 minutes. Remove from oven.
• Quickly heat baguette slices in oven.
• Serve Brie hot with crispy baguette slices alongside.

ROASTED GARLIC, BRIE AND GRAPE CROSTINI

Steps:

• Preheat oven to 325. Combine garlic and oil in small baking dish. Bake until garlic is tender, about 30 min. Drain, reserving 3 T oil. Transfer garlic to processor. Add thyme and reserved oil; puree. (Can be made a day ahead. Chill. Bring to room temp before using.) Mix grapes, Port and 1 t rosemary in bowl. Let stand 15 minutes. Spread each toast slice with 1 t garlic. Spread 2 t Brie over. Top with grapes and herb sprigs.

ROASTED GARLIC CROSTINI

Steps:

• Trim tip off garlic head to expose cloves; place head on piece of foil.
• Drizzle oil over top; wrap in foil.
• Bake in 400°F oven until cloves are softened and caramelized, about 1 hour.
• Meanwhile, toast baguette slices on baking sheet in 400°F oven until golden, about 8 minutes.
• Spread pine nuts on small baking sheet; toast alongside baguette slices until lightly browned, about 5 minutes.
• To serve, arrange baguette slices, garlic, pine nuts, goat cheese and parsley on serving plate.
• Using small fork, remove 2 roasted cloves from garlic bulb; spread on baguette slice.
• Top with goat cheese round, pine nuts and parsley.

BAKED BRIE WITH ROASTED GARLIC

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1-1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. , Meanwhile, cut the top fourth off the loaf of bread; carefully hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread. , Cool garlic for 10-15 minutes. Reduce heat to 375°. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil. , Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.