Roasted Garlic and Brie Stuffed Bread

Pinterest, you are bad for my arteries. It was this photo thanks to Deseree Kazda of Life’s Ambrosia blog that sealed my fate for me. This recipe uses roasted garlic butter and brie to stuff the bread, but as Des pointed out, she also saw the Beantown Baker use butter and mushrooms and herbs, and Christy of the Girl Who Ate Everything blog used green onions and Monterey Jack cheese.

So it’s up to you what you want to stuff your bread with! I love all of Des’ and Christy’s recipes, which tend to be very comforting, so consider adding them to your RSS feed- they are on mine (I used to be on Google Reader but with the sad news of its impending demise recently am trying out Feedly).

Roasted Garlic and Brie Stuffed Bread Roasted Garlic and Brie Stuffed Bread

Ingredients (serves 4):

  • 1 large boule of some sort. The original recipe calls for sourdough, but I went with Pearl Bakery Italian country bread Paesano.
  • 1 bulb garlic
  • 1 tablespoon and then 7 tablespoons of butter
  • 1 tablespoon of lemon juice
  • pinch of salt
  • a few grounds of freshly ground black pepper
  • 8 ounces of brie cheese

Directions:

  1. Preheat oven to 400 degrees F
  2. First, let’s roast the garlic in the skin. Cut 1/4 inch of the top of the bulb of garlic to expose all the cloves. Place the garlic with the cut side up in a piece of aluminum foil, and put one tablespoon of butter on top, right on those cloves, in such a way it will melt and get each clove. Yum already right? Alternately you can use olive oil for this instead of butter, but why have one little sliver of a tablespoon of butter left? Oh, I guess you could just use all olive oil as a substitute for butter in this recipe. Well, I didn’t.
  3. Sprinkle the lemon juice over the garlic and sprinkle with a pinch of salt and freshly ground black pepper. Twist the aluminum foil to close it to finish your little present, and roast the garlic for 1 hour. The cloves should be soft and golden and squishy. Set aside to cool.
  4. Slice the bread vertically and horizontally into squares, but do not cut all the way through as you want the bottom of the loaf to hold all these pieces together (sort of like one of those blooming onions of the 80s and 90s…). You will probably want to do the cuts in rows first, making each row about an inch or less apart, and then turn it and cut the other way. Place the bread on a sheet of foil that is large enough to later wrap the whole bread.
    Roasted Garlic and Brie Stuffed Bread
  5. Dice the brie- the size may vary depending on your bread and how you sliced it- you want each piece of brie to fit in between every cut of bread. It’s up to you whether you want to carefully trim off the white outer layer first- that skin is edible, but it does have a chewiness to it, so not everyone likes it. The people I was sharing this with I have noticed always leave the outer layer behind (I eat it all) so I did trim it off for this recipe. Dip your knife in hot water so the cheese doesn’t stick to it.
  6. Set the oven to 350 degrees F and using a teaspoon, scoop out the soft garlic cloves. Melt the 7 tablespoons of butter in a small pan with the garlic. If you want to add any herbs, you can do so now. Combine well with a quick stir in that pan
  7. Pour this garlic butter YES ALL OVER all the bread, making sure the bread gets down into the doughy inside spaces you cut access to. I used a silicon pastry brush I have to actually spread the liquid gold garlic butter in all the crevices. Seriously, I can just eat this now, but let’s finish this with the cheese like the recipe intends…
    Roasted Garlic and Brie Stuffed Bread
  8. Press the brie in between each cut. Wrap up the bread and bake for 15 minutes. Then uncover and bake for 10 more minutes- the cheese should get bubbly!
    Roasted Garlic and Brie Stuffed Bread

Finally, we can eat this! If you’d like, you can drizzle a little balsamic vinegar on top, or serve it as a dip on the side for the bread. You want to let it cool down for about 10 minutes before you serve so the cheese can get oozy and calm down from the bubbling and your guests don’t burn their fingers and tongues.

Roasted Garlic and Brie Stuffed Bread Roasted Garlic and Brie Stuffed Bread

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Delicious Highlights from a vacation in Sedona

At the top of the list were Aglio al Forno – Roasted head of garlic with chevre and grilled focaccia bread and also Porcini Polpette – homemade mushroom meatballs in a white truffle cream sauce, courtesy of dining at Dahl & DiLuca. The beautiful chandeliers and lighting and the white tablecloths here made this the nicest place we dined at during our vacation, though fair warning the food here is super rich and heavy.
Aglio al Forno – Roasted head of garlic with chevre, Dahl and Diluca, Sedona Arizona Porcini Polpette – homemade mushroom meatballs in a white truffle cream sauce, Dahl and Diluca, Sedona Arizona

Second Place: Oak Creek Brewery & Grill, which is located in the Tlaquepaque Arts & Crafts Village aka “artsy mall” that is full of various art galleries built into the atmosphere of a really squeaky clean Mexican town.
Brewpub Pretzels with ale infused cheese, Oak Creek Brewery, Sedona, Arizona Citrus Salad- Arugula, mandarin oranges, grapefruit​, shallots, roasted almonds, fresh mint tossed with honey lime reduction, Oak Creek Brewery, Sedona, Arizona Steamboat Rock BLT- Thick sliced apple wood-smoke​d bacon layered with vine ripened tomatoes, mixed garden greens and basil aioli served on whole grain toast, Oak Creek Brewery, Sedona, Arizona
The Seven Dwarves at Oak Creek Brewery and Grill – sampler of, from the end by the coaster and then clockwise, the Microlight​, Forty-Nine​r Gold Lager, a seasonal Orange Blossom with orange and vanilla flavors that temporaril​y displaced their hefeweizen​, Doc’s Pale Ale, Oak Creek Amber Ale, Village Nut Brown Ale, and Pullman Porter.

Also, Brewpub Pretzels- Two large soft pretzels prepared in the Oak Creek Brewery & Grill wood fired oven and served with ale infused cheese fondue; Citrus Salad- Arugula, mandarin oranges, grapefruit​, shallots, roasted almonds, fresh mint tossed with honey lime reduction; and Steamboat Rock BLT- Thick sliced apple wood-smoke​d bacon layered with vine ripened tomatoes, mixed garden greens and basil aioli served on whole grain toast, here also with avocado and with their famous beer battered onion rings and southwest ranch dip.

elote appetizer, Elote Cafe, Sedona, Arizona homemade Dulce de Lech, Elote Cafe, Sedona, Arizona
The highlight of summer at Elote Cafe (which takes no reservations and is at least a 45 minute wait): sweet corn, here in elote appetizer (Fire roasted corn with spicy mayo, lime and Cotija cheese) and dessert form of Pastel de Elote = Veracruz style sweet corn cake served with homemade Dulce de Leche and homemade vanilla bean ice cream.

Two places F picked out made a healthy contribution too: Mago Cafe– Tofu and Kim-Chi, sauteed kim-chi on top of the pan grilled tofu with organic romain heart salad, and ChocolaTree‘s Kale Quinoa, quinoa grain, kale, thai sauce topped with shredded carrots, red onion, and red bell pepper
Tofu and Kim-Chi, sauteed kim-chi on top of the pan grilled tofu with organic romain heart salad. Mago Cafe, Sedona, Arizona ale Quinoa, quinoa grain, kale, thai sauce topped with shredded carrots, red onion, and red bell pepper, ChocolaTree, Sedona, Arizona

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