Whole Roasted Garlic With Asadero Or Brie Cheese And Tomatillo C Recipes

BAKED BRIE WITH ROASTED GARLIC

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). 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. , Meanwhile, 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. , Cool garlic for 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. , Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.

BAKED BRIE AND ROASTED GARLIC

Steps:

• Preheat the oven to 400°F
• Remove any loose papery outer layers from the garlic, but leave the tight fitting peel intact.
• Slice about ¼ inch off the top of the garlic head - the side that doesn't sit flat.
• Cut 3 pieces of heavy duty aluminum foil, roughly 12". Set one garlic head in the middle. Add 2 teaspoons of olive oil carefully, making sure it sinks into the individual cloves.
• Bring up all four sides of the aluminum foil and wrap tightly on top. Repeat with the remaining garlic.
• Place the garlic heads on a baking sheet and roast for 40-50 minutes. until they're golden, and a spreadable consistency.
• Remove the garlic from the oven. Turn off the oven for a little while; so it to cools off a bit to bake the brie.
• Preheat the oven to 350°F
• Cut the baguette into ½ inch rounds. Arrange the bread on a baking sheet and set aside.
• Place the brie wheel on a baking sheet, lined with parchment paper. Bake the brie for 15-20 minutes, or until the inside is melted. The brie should give when pressed lightly.
• When the brie is almost done, place the bread in the oven for the last 5-6 minutes to toast it just a little bit.
• Spread a clove of roasted garlic on a piece of bread and top with a generous amount of brie cheese.

WHOLE ROASTED GARLIC

Steps:

• Preheat oven to 325 degrees.
• Cut top third off garlic heads.
• Place cloves in 8x8 baking dish and add stock or water up to 1/3 up the sides of the heads.
• Drizzle 2 tbsp olive oil or stock or water over heads.
• Put thyme on top of each head.
• Cover with aluminum foil and bake till garlic is tender and soft, around an hour.
• Serve hot or at room temperature.

WHOLE ROASTED GARLIC WITH GOAT CHEESE

Steps:

• Preheat oven to 375°.
• Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
• Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown.
• Top each head with 1/2 ounce slice of goat cheese and broil until golden, about 1 minute; serve warm.

WHOLE ROASTED GARLIC WITH ASADERO OR BRIE CHEESE AND TOMATILLO-C

Steps:

• Preheat oven to 375 degrees F.
• To prepare the garlic bulbs for roasting, remove the excess papery skin but leave the bulbs whole. Cut off the top 1/2 inch of each bulb, exposing the tops of the individual garlic cloves. If some of the clove tops remain uncut, take a little slice off each with a Paring knife to expose the inside.
• Place the garlic bulbs, cut sides up, in a casserole or loaf pan and add water to reach halfway up the sides of the bulbs. Drizzle the olive oil evenly over the tops of the bulbs. Cover tightly with aluminum foil and place in the oven. Bake until the cloves feel soft when pressed, about 1 hour.
• Meanwhile, prepare the salsa. Place the tomatillos, onion, garlic, chili, and water in a blender or a food processor fitted with the metal blade. Add the cilantro or parsley and process until smooth. Do not add the cilantro or parsley until just before serving because it will lose its flavor and bright green color. You will have about 3/4 cup salsa.
• To serve, preheat a broiler. Place 1 piece of the cheese on each of 4 flameproof serving plates. Run the plates under the broiler until the cheese just begins to melt, 3 to 5 minutes. Be careful not to allow the cheese to melt into a puddle. Place a garlic bulb next to the cheese and flood the plate with the salsa. Accompany with French bread or tortillas.