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Name: Baked Brie with Roasted Garlic and Sun-Dried Tomatoes
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: OPTIONAL GARNISH; green olives and black, Imported; 1 Sprig fresh rosemary; 1/3 c Pine nuts; 3/4 c Sun-dried tomatoes packed in; 1 head garlic; 1 ts olive oil; slices Crostini toasted; GARNISH; 1 12-oz round brie; Sprigs fresh basil; 3 tb fresh basil Finely shredded; FOR SERVING

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INGREDIENTS

OPTIONAL GARNISH
green olives ; and black, Imported
1 Sprig fresh rosemary
1/3 c Pine nuts
3/4 c Sun-dried tomatoes ; packed in
1 head garlic
1 ts olive oil
slices Crostini ; toasted
GARNISH
1 12-oz round brie
Sprigs fresh basil
3 tb fresh basil ; Finely shredded
FOR SERVING

Servings

INSTRUCTIONS

Notes: From Orange County Registar Cooks note: If you can only find small, 4-ounce disks of brie, push 3 small wheels next to one another. Advance preparation: Garlic can be roasted several days in advance and stored, airtight, in the refrigerator. You can assemble the brie with the garlic, tomatoes and pine nuts a day in advance and store, airtight, in the refrigerator. Preliminaries: Preheat oven to 375 degrees. 1. Cut off 1/4 inch of pointed end of head of garlic (save small pieces for another recipe). Place cut side up in a piece of aluminum foil. Place rosemary on top. Bring sides of foil up to make a deep bowl, but do not enclose garlic completely. Pour olive oil over top of garlic. Bake for 40-45 minutes in preheated oven. Cool. 2. Squeeze garlic so that the cloves pop out of their papery jackets. They should be creamy. Smash them and spread on top of brie (including some of the rosemary). Place brie in ovenproof dish. Top with tomatoes and pine nuts. Increase oven temperature to 400 degrees. 3. Bake brie until warm and softened, about 13-18 minutes. If topping is getting too browned, cover loosely with aluminum foil during last portion of baking. 4. Sprinkle slivers of fresh basil on top. Surround with crostini and/or apple slices. Garnish with sprigs of fresh herbs and, if using, drained imported olives. Provide a spreading knife. Yield: 24 servings Nutritional information (per serving): 76 calories, 5.6 grams fat, 2.6 grams saturated fat, 14 milligrams cholesterol, 95 milligrams sodium, 66 percent calories from fat Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 27, 1998

NOTES

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Baked Brie with Roasted Garlic and Sun-Dried Tomatoes

OPTIONAL GARNISH 
  green olives and black, Imported
1 Sprig fresh rosemary 
1/3 c Pine nuts 
3/4 c Sun-dried tomatoes packed in
1 head garlic 
1 ts olive oil 
 slices Crostini toasted
  GARNISH 
1 12-oz round brie 
 Sprigs fresh basil 
3 tb fresh basil Finely shredded
  FOR SERVING

Notes: From Orange County Registar    Cooks note: If you can only find small, 4-ounce disks of brie, push 3  small wheels next to one another.    Advance preparation: Garlic can be roasted several days in advance and  stored, airtight, in the refrigerator. You can assemble the brie with the  garlic, tomatoes and pine nuts a day in advance and store, airtight, in the  refrigerator.    Preliminaries: Preheat oven to 375 degrees.    1. Cut off 1/4 inch of pointed end of head of garlic (save small pieces for  another recipe). Place cut side up in a piece of aluminum foil. Place  rosemary on top. Bring sides of foil up to make a deep bowl, but do not  enclose garlic completely. Pour olive oil over top of garlic. Bake for  40-45 minutes in preheated oven. Cool.    2. Squeeze garlic so that the cloves pop out of their papery jackets. They  should be creamy. Smash them and spread on top of brie (including some of  the rosemary). Place brie in ovenproof dish. Top with tomatoes and pine  nuts. Increase oven temperature to 400 degrees.    3. Bake brie until warm and softened, about 13-18 minutes. If topping is  getting too browned, cover loosely with aluminum foil during last portion  of baking.    4. Sprinkle slivers of fresh basil on top. Surround with crostini and/or  apple slices. Garnish with sprigs of fresh herbs and, if using, drained  imported olives. Provide a spreading knife.    Yield: 24 servings    Nutritional information (per serving): 76 calories, 5.6 grams fat, 2.6  grams saturated fat, 14 milligrams cholesterol, 95 milligrams sodium, 66  percent calories from fat    Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 27,  1998

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Nutrition

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Serving Size: 1 Serving (525g)
Recipe Makes: 1

Calories: 1601
Calories from Fat: 1148 (72%)

Amt Per Serving		% DV

	Total Fat 127.5g	170 %
	Saturated Fat 61.8g	309 %
	Monounsaturated Fat 36.7g
	Polyunsanturated Fat 18.8g
Cholesterol 340.2mg		105 %
Sodium 2994.9mg		103 %
Potassium 2322.1mg		61 %
Total Carbohydrate 40.3g		12 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 32.8g
Protein 84.6g		121 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1601

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