Recipe - Baked Brie With Cranberry Chutney

1 Whole head garlic
1 Sprig fresh rosemary
1 teaspoon Olive oil
1 Round; (12ounce) of brie
cheese
Three fourths cup Sundried tomatoes packed in
oil; drained and cut into
thin strips
1/3 cup Pine nuts
3 tablespoon Finely shredded fresh basil

FOR SERVING
Crostini; (toasted slices of
good bread that have been
brushed with a little olive
oil before toasting) or
apple slices

OPTIONAL GARNISH
Imported green and black
olives

GARNISH
Sprigs of fresh basil or
rosemary

Notes: From Orange County Registar

Cook's note: If you can only find small, 4ounce disks of brie, push 3
small wheels next to one another.

Advance preparation: Garlic can be roasted several days in advance and
stored, airtight, in the refrigerator. You can assemble the brie with the
garlic, tomatoes and pine nuts a day in advance and store, airtight, in the
refrigerator.

Preliminaries: Preheat oven to 375 degrees.

1. Cut off One fourth inch of pointed end of head of garlic (save small pieces for
another recipe). Place cut side up in a piece of aluminum foil. Place
rosemary on top. Bring sides of foil up to make a deep bowl, but do not
enclose garlic completely. Pour olive oil over top of garlic. Bake for
4045 minutes in preheated oven. Cool.

2. Squeeze garlic so that the cloves pop out of their papery jackets. They
should be creamy. Smash them and spread on top of brie (including some of
the rosemary). Place brie in ovenproof dish. Top with tomatoes and pine
nuts. Increase oven temperature to 400 degrees.

3. Bake brie until warm and softened, about 1318 minutes. If topping is
getting too browned, cover loosely with aluminum foil during last portion
of baking.

4. Sprinkle slivers of fresh basil on top. Surround with crostini and/or
apple slices. Garnish with sprigs of fresh herbs and, if using, drained
imported olives. Provide a spreading knife.

Yield: 24 servings

Nutritional information (per serving): 76 calories, 5.6 grams fat, 2.6
grams saturated fat, 14 milligrams cholesterol, 95 milligrams sodium, 66
percent calories from fat

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 27,
1998