I know, I've talked about it in the garlic blog (Herbs, Flowers & Such) and in this section when I wrote about the Balsamic Red Pepper Jelly...which is what we had this with last night! Enjoy it now!
Garlic, Brie and Toasts
Full heads of Garlic (as many as you think you'll need)
A round of Brie
Dry herbs (anything...rosemary, herbs de province, oregano...)
Loaf of French Stick
Jelly, Jam, preserve or chutney of your choice
Peel the outer layer away from the whole head of garlic and cut the top off revealing the cloves.
(Try not to peel away too much of the garlic head or it may fall apart!)
Place into a casserole dish, not overlapping, sprayed with non-stick spray.
Drizzle Olive Oil over the heads and sprinkle with dried herbs of your choice.
Cover casserole dish and bake for one hour at 375F.
Cut a loaf of french stick up into thin (1/4-1/2") slices on the diagonal and place flat on a cookie sheet.
Broil one side (watch closely so they don't burn!) then flip and broil other side until lightly browned.
Shave off the skin on the flat round top of the brie and place in microwave safe dish. Heat in microwave until melted and hot!
As you can see, this is probably the easiest appetizer to make as well! You can make this ahead of time and just wrap the garlic heads and the toasts separately in foil packs to heat up wherever you are going. Throw everything on a platter together and let everyone dig in!
Warning: You will taste this in the morning on your tongue!