If you are looking for an easy and delicious appetizer, look no further than this rosemary garlic baked brie.
Brie is my favorite cheese. It was, at least, for many years until I had a little break from it. I recently rediscovered brie while creating a cheeseboard for dinner a couple of weeks back and my daughter decided she loved the cheese too so we’ve had brie on the brain for a little while now. I love brie as it is in a sandwich for lunch, or warm and gooey as an appetizer like you see here.
We’re doing a bit of hosting for the holidays so I’ve been wanting to take advantage of our newfound love of brie and make it the star appetizer. I found a few smaller wheels of brie which fit perfectly in small crusty loaves of bread. To infuse the rosemary garlic baked brie throughout, I added a sprinkling of rosemary and garlic at the bottom of the bread before adding the brie. I think scored the top and stuffed the inside with more rosemary and garlic. So you get nice flavor all throughout with every single bite.
To pair with the rosemary garlic bakes brie I, of course, decided to reach for some of my favorite sparkling wine by Gloria Ferrer. They are California’s most awarded sparkling wine house and have received over 500 gold medals and 50 90+ ratings in the last 5 years. I especially love the Sonoma Brut when paired with the rosemary garlic baked brie, but the Blan de Noirs is also really amazing, especially if you prefer something a touch sweeter. I think they make a wonderful pairing to the rosemary garlic baked brie because the citrus and apple flavors both work quite well with baked brie and adds a lightness which keeps the appetizer from being too rich and heavy.
This recipe is perfect to feed two to three people. You can easily use a larger loaf and brie round to feed more people and double the amount of rosemary and garlic. If you wanted to do something a little more cute, you could also make several smaller baked brie.
- 1 tablespoon chopped fresh rosemary
- 1 - 2 cloves garlic, finely diced
- 6.5 oz brie wheel
- small round loaf
Preheat the oven to 425 degrees F.
Finely chop the rosemary and the garlic and gently toss together.
Cut a large X on the top of your brie. Slice under these cuts so each section can flap up.
Stuff under the flaps of the brie with the two-thirds of the rosemary and garlic.
Cut the top off your loaf and gut so that the brie can fit inside. Sprinkle the bottom with the remaining rosemary and garlic.
Fit the brie into the loaf, cut side up.
Bake in the oven for 15 minutes, or until nice and gooey.
Serve warm with your choice of dippers.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.