There’s not a better appetizer than a warm gooey brie and adding garlic makes it so much better.

Prep: 35 min. + cooling

Bake: 45 min.

INGREDIENTS

1 WHOLE BULB OF GARLIC

1 ½ TEASPOON + 1 TABLESPOON OF OLIVE OIL, DIVIDED

1 TABLESPOON MINCED FRESH ROSEMARY.  YOU CAN USE DRIED ROSEMARY BUT USE

  ONE TEASPOON

1 ROUND LOAF OF CRUSTY FRENCH BREAD

1 8 OZ ROUND OF YOUR FAVORITE BRIE

DIRECTIONS

1. Remove papery outer skin from garlic (do not peel or separate cloves).

2. Cut top off bulb. Brush with 1-1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened.

3. Cut the top fourth off the loaf of bread; carefully hollow out enough of the   bottom of the bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread.

4. Cool garlic 10-15 minutes. Reduce heat to 375°. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil.

5. Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette,  You can eat the bowl too!

Yield: 8 servings.