Baked Brie with Roasted Garlic Butter

5 from 4 votes

Baked Brie with Roasted Garlic Butter

This Baked Brie with Roasted Garlic Butter is perfect for holiday gatherings, dinner parties, or whenever you want to impress with minimal effort.

Prep Time5

Cook Time1 20

Servings:

Author: Daen Lia

Ingredients

Garlic Confit

12 garlic cloves
1 cup olive oil

Baked Brie

12 garlic confit cloves or 4 fresh garlic cloves, minced
2 tbsp butter
7 oz triple cream Brie
1 sprig Rosemary remove from stem
1 tbsp honey
1/2 tsp chilli flakes
1/2 sliced baguette
olive oil
flaky sea salt

Instructions

Garlic confit

Preheat: Preheat the oven to 120°C / 250°F
Peel garlic: Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
Bake: Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 - 2 hours or until the garlic has become golden and is soft to touch.
Oil: Seperate the garlic confit from the oil. The oil can be reserved for several weeks in a glass jar and can be used in any recipe that calls for olive oil. I like to fry the baguette slices for this recipe with the garlic oil.

Baked Brie

Preheat: Preheat the oven to 180°C / 355°F
Baguette: Place the baguette slices into a grill pan and drizzle with olive oil on both sides. On a low heat, toast for 5 – 10 minutes on each side or until golden and crispy.
Melt butter: Place the butter into a small pot and cook on a low heat until melted. You could also microwave the butter until melted. Set to the side.
Bake brie: Place the brie into a shallow oven proof bowl. Using a sharp knife, make 3 deep incisions lengthways and then 3 deep incisions crosswise to form a grid. Spread the garlic confit cloves onto the top of the brie, ensuring you push some down into the incisions. If using fresh garlic, push the sliced garlic cloves into the slits of the Brie. Drizzle the butter all over and finish with a sprinkling of fresh rosemary. Bake for 15 – 20 minutes or until bubbling and oozing.
Finish & serve: Drizzle the brie with honey and chili flakes and scatter the cooked baguette slices around it. Serve immediately.

Video

Notes

Score the brie – Make shallow slices across the top before adding your toppings. This step is essential!
Bake in the serving dish – Once baked, brie is far too gooey to move, so place it straight into the dish you want to serve it in before it goes into the oven.
Let the butter in – Those little cuts act as a gateway, allowing the melted butter to seep down into the cheese.
Serve while hot – Brie firms up as it cools, so bring it straight from the oven to the table and let everyone dive in

Nutrition