Ingredients
1 whole garlic bulb1-1/2 teaspoons plus 1 tablespoon olive oil, divided1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 round loaf (1 pound) sourdough bread1 round (8 ounces) Brie cheese1 loaf (10-1/2 ounces) French bread baguette, sliced and toastedRed and green grapes
Preparation
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.
