15 April 2012

Garlic & Herb Baked Brie


One of my hub's signature dishes is baked brie.  It's the one he always pulls out for a "wow" factor.  And it always does.  Any time you have a food that you cut into and hot goodness runs out of the middle, you have a winner.  Especially when the hot and melty is cheese.


Lots of people use puff pastry for the traditional brie en croute, but he always used phyllo dough.  And let me tell you, I really prefer the phyllo.  It crisps up really nicely on the outside while the inner layers absorb that wonderful brie flavor.  I also like that it's less bready and more about the cheese.

Usually we bake our brie with fruit or jam, but as we were taking this to a housewarming dinner party, I didn't want to introduce a sweet jam into the savory supper.  I considered caramelized mushrooms and onions, but wasn't quite feeling it.  Finally, I landed on two of my staples - garlic & herbs.  This was the right choice.  I am totally unable to describe how amazing this tastes, so just try this recipe out and take my word.....it is phenomenal.


And for all those visual learners out there....
a phyllo intersection

garlic & herbs.....so good!

all folded up!

PS - This is a perfect dish to take when going to a friend's for dinner.  You bake it ahead and only need to microwave for a few minutes when there!

Garlic & Herb Baked Brie
  • 1 head garlic
  • 1 tsp olive oil
  • 1 package Phyllo dough (in the freezer section of your local market)
  • 1 wheel brie
  • 2 tbs butter
  • Rosemary, oregano & marjoram
First, you need to roast your garlic.  Preheat your oven to 400 degrees.  Peel off the outer layers of your garlic bulb and slice across the top so that the tops of all the cloves are showing.  Brush the exposed cloves lightly with oil.  Place in a muffin tin or small, oven-safe dish (I used a mini Pyrex bowl).  Cover with foil and bake for 20-30 minutes, until your whole house is fragrant and the garlic is browned.  Reduce oven temp to 350 degrees.


Melt your butter in a microwave-safe dish.  Gather your phyllo dough, cutting board and a basting brush.  Gently take one layer of phyllo dough and lay horizontally across the cutting board.  Brush lightly with butter.  Lay a second sheet of phyllo dough vertically, so you have a little phyllo intersection on your cutting board.  Brush again with butter.   Repeat layering, switching between horizontal and vertical, until you have between 8-12 layers.

Remove your brie from the refrigerator.  Cut the rind off the top, leaving it on the sides and bottom.  Place the wheel in the center of your phyllo intersection. Squeeze the garlic cloves out of the bulb and squish between your fingers to break into smaller pieces.  Spread evenly across the exposed top of the brie (I used about 8 cloves).  Top approximately 1/2 teaspoon each of rosemary, marjoram and oregano (using more if you like).  Fold each side of the phyllo dough up and over the top of the brie and brush with more butter.

Place wrapped brie in a pie pan.  Bake for 15 minutes until phyllo is golden.  Serve immediately with sliced bread.  To reheat later, simply microwave on high for 3-5 minutes until cheese is hot.

Happy eating!

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