Baked Brie with Roasted Garlic and Sun-Dried Tomatoes

1 whole head garlic

1 sprig fresh rosemary

1 teaspoon olive oil

1 (12-ounce) round of brie cheese

3/4 cup sun-dried tomatoes packed in oil, drained and cut into thin strips

1/3 cup pine nuts

3 tablespoons finely shredded fresh basil

Crostini* or apple slices

Garnish: Sprigs of fresh basil or rosemary, imported green and black olives

1. Preheat oven to 375*F (190*C).
2. Cut off 1/4 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 40-45 minutes in preheated oven. Cool.
3. 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*F (205*C).
4. Bake brie until warm and softened, about 13 to 18 minutes. If topping is getting too browned, cover loosely with aluminum foil during last portion of baking.
5. 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.

*Toasted slices of good bread that have been brushed with a little olive oil before toasting.

Note: If you can only find small, 4-ounce 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.

1 (13 to 16-ounce) whole Brie cheese with rind left on
3 tablespoons strawberry preserves
2 teaspoons balsamic vinegar
1/2 cup sliced fresh strawberries
1 1/2 tablespoons toasted hazelnuts or sliced toasted almonds
Toasted Bread Hearts and Crackers

1. Preheat oven to 350 degrees Fahrenheit. Place the Brie on a baking sheet or in a shallow baking dish. Bake for about 10 minutes or until the Brie is soft and warm, but not runny.
2. While the Brie is baking, heat the preserves and balsamic vinegar in a small saucepan until thick and bubbly and then remove from the heat.
3. Remove the Brie from the oven and transfer to a serving dish. Arrange the strawberries on top of the Brie. Drizzle with the heated preserves and sprinkle with the nuts. Serve with crackers or toasted bread hearts.

Makes 8 servings.

Pastry Ingredients:

3/4 cup all-purpose flour
1/4 cup LAND O LAKES® Ultra Creamy�?Butter, softened
1 (3-ounce) package cream cheese, softened

Filling Ingredients:

1 (8-ounce) 4 1/4-inch diameter round Brie cheese
3 tablespoons cranberry orange sauce*
3 tablespoons chopped almonds, toasted

Topping Ingredients:

1 large egg
1 teaspoon water

Dippers Ingredients:

Apple or pear slices
Crackers

1. Combine flour, butter and cream cheese in large mixer bowl. Beat at low speed, scraping bowl often, until mixture leaves sides of bowl and forms a dough (2 to 3 minutes). Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 hour).
2. Heat oven to 400°F. Roll each half of dough on lightly floured surface to 1/8-inch thickness. Cut 8-inch circle from each half (save dough scraps for decoration). Place 1 circle on ungreased baking sheet. Place Brie on center of pastry circle. Spread cranberry sauce over top of Brie cheese; sprinkle with toasted almonds. Top with other pastry circle. Pinch edges of pastry to seal. Flute edges as desired. Decorate top with small pastry cut-outs.
3. Beat egg with water in small bowl; brush top and sides of pastry. Bake for 15 to 20 minutes or until golden brown. Remove from baking sheet immediately. Let stand 30 minutes to allow cheese to set. Cut into small wedges. Serve with apple slices and crackers.

Makes 8 servings.

*Substitute 3 tablespoons whole berry cranberry sauce.

TIP: Do not remove outer rind of Brie cheese. It is acceptable to eat and keeps the cheese contained inside pastry.

TIP: To toast almonds, spread evenly in shallow pan. Bake at 350°F, stirring once, for 4 to 6 minutes or until lightly browned. Cool completely.

2 (8-ounce) cans refrigerated crescent roll dough
8-ounces Fontina, cut into 1/2-inch cubes (about 2 cups)
2-ounces thinly sliced prosciutto or ham, diced
1 teaspoon chopped fresh rosemary, divided use
1/3 cup dried cranberries or cherries, coarsely chopped
1 tablespoon granulated sugar

1. Line a baking sheet with parchment paper. Press contents of one can of crescent roll dough onto parchment paper to form a 9 x 12-inch rectangle, taking care to seal seams of dough.
2. Top dough with Fontina, prosciutto or ham, dried cranberries, 1/2 of the rosemary and sugar.
3. On another sheet of parchment, press remaining can of dough into a 9 x 12-inch rectangle. Using parchment paper, transfer dough to cover cheese mixture. Carefully peel away parchment paper. Press seams closed. Sprinkle with remaining rosemary. Bake for 12 minutes at 375 degrees or until golden brown. Remove from oven and let stand for 5 to10 minutes.
4. To serve, cut into 12 squares and then cut each square in half diagonally to make 24 pieces.

Makes 24 servings.

1 1/2 cup brown sugar, packed
1/2 cup brandy
2 cups finely chopped walnuts
1 (2-pound) wheel of brie

Assorted crackers

1. In a small mixing bowl, combine brown sugar and brandy. Stir in walnuts. Place brie on top of oven-proof serving platter and spoon walnut mixture over top, covering completely. Wrap platter in plastic and refrigerate for at least two hours.
2. Preheat oven to 400*F (205*C). Remove brie from refrigerator, unwrap and discard plastic. Bake for 10 to 15 minutes or until cheese begins to melt. Cool slightly and serve with crackers.

Serves 6 to 8.

4 slices bacon, cooked crisp and crumbled
1 sheet frozen puff pastry
1 (16-ounce) wheel Brie
1/4 cup sliced, toasted almonds
1/4 cup fresh parsley, chopped
1 large egg beaten with 1 teaspoon water

1. Thaw pastry 20 minutes; roll sheet out on a lightly floured surface to a 15-inch circle.
2. Heat oven to 400 degrees F.
3. Slice Brie in half horizontally and layer with bacon, almonds and parsley in center of pastry.
4. Brush pastry edges with egg wash, pull up sides to enclose.
5. Place seam side down on ungreased baking sheet. If desired, decorate top with pastry scraps. Brush with egg wash.
6. Bake for 20 minutes. Let stand 10 minutes before serving.

Makes 12 servings.

1 (15 to 16-ounce) wheel Brie
6 tablespoons butter, softened
1/3 cup chopped dried tart cherries
1/4 cup finely chopped pecans
1/2 teaspoon dried thyme (or 2 teaspoons finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm; or freeze 30 minutes, or until firm. Cut Brie in half horizontally.
2. Combine butter, cherries, pecans and thyme in a small bowl; mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap; refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Add the taste of country apples to a traditional appetizer for a special treat for your special guests.

8-ounces Brie cheese, room temperature
1 (8-ounce) jar CROSSE & BLACKWELL® Apple Curry Chutney
1 package assorted crackers
3 apples, sliced

1. REMOVE skin off top of cheese, if desired. Place cheese on serving dish; pour chutney over top. Serve with apple slices or assorted crackers.

Makes 8 servings.

4 squares sheets filo dough
2 tablespoons butter, melted
8-ounce wheel Brie cheese
1/2 cup CROSSE & BLACKWELL® Apple Curry Chutney
Apples, sliced
Pears, sliced

1. PREHEAT oven to 375° F.
2. BRUSH each sheet of filo dough with butter, stacking them on top of each other on ungreased baking sheet. Center cheese on top of filo sheets; spread chutney over cheese. Gather filo up around cheese. Lightly press filo base against sides and top of brie so excess filo forms a kind of sunburst on top. Lightly brush outside with butter.
3. BAKE for 20 to 25 minutes or until golden brown. Pull top open with fork. Break apart filo. Use filo pieces, apples and pears for dipping.

Makes 16 appetizer servings.

1 (15-ounce) wheel Brie cheese
1/2 cup Ocean Spray® Whole Berry Cranberry Sauce
1/2 cup apricot preserves
Sliced almonds

1. Preheat oven to 350ºF.
2. Slice off the top 1/4-inch of the Brie wheel; set aside. Hollow out the center of the cheese, leaving a 1-inch shell all around. Place in an ovenproof serving container slightly larger than cheese. Save left over cheese for another use.
3. Break up cranberry sauce with a fork and place in center of cheese. Cover with top of cheese. Spoon apricot preserves over top; sprinkle with almonds.
4. Bake for 8 to 10 minutes or until soft and slightly melted. Serve with crackers.

Makes 8 servings.

A simple, yet elegant appetizer that will be the hit of your party.

8 ounces softened Brie (Camembert cheese can also be used)
1/2 cup coarsely chopped, roasted/salted California pistachios
1 loaf French bread baguette, sliced

1. Generously spread softened Brie cheese on wedge-shaped slices of French bread baguette. Top with chopped California pistachios for an elegant, yet simple appetizer.

Makes 24 to 30 appetizer servings.

2 tablespoons (1-ounce) plum preserves
2 teaspoons water
1 (15-ounce) wheel ripe Brie, well-chilled and rind left on*
1 firm ripe red plum, thinly sliced**
1/2 tablespoon chopped walnuts

1. Preheat oven to 350° F.
2. Melt preserves and water in small pan over low heat. Brush melted preserves over top and sides of well-chilled Brie. Arrange plum slices decoratively on top of Brie. Brush fruit with additional melted preserves. Sprinkle with walnuts. Place Brie on foil-lined baking sheet with low sides.
3. Bake for 10 to 15 minutes in center of oven until heated through. Remove from oven and let sit for 2 to 3 minutes. With large spatula, carefully transfer to serving platter.
4. Serve with assorted lahvosh crackers, torn pieces of Tuscan bread and pear slices.

Makes 6 to 8 servings.

*Other size wheels of Brie may be substituted, just increase or decrease amount of topping as needed.

**Any seasonal fruit may be substituted for the plums, such as nectarines, apricots or pears.

Served warm, this appetizer will delight your guests.

1/2 cup chopped walnuts, toasted
1/2 cup raspberry preserves
2/3 cup dried cranberries
1 (17 1/4-ounce) package (2 sheets) frozen puff pastry sheets, thawed
1 (8-ounce) 4 1/4-inch diameter round Brie cheese
1 tablespoon milk
1 tablespoon water
1 large egg
Apple slices, if desired
Crackers, if desired

1. Heat oven to 400°F. Combine walnuts, preserves and cranberries in small bowl; set aside.
2. Place 1 pastry sheet on lightly floured surface; top with second sheet. Roll out to 13-inch square. Cut to 13-inch circle. Place pastry circle onto greased 15 x 10 x 1-inch jelly roll pan.
3. Remove center of Brie cheese, using small sharp knife, in as large a piece as possible, leaving 1/4-inch shell around outside edge and bottom. Set center of cheese aside.
4. Evenly press walnut-cranberry mixture into shell. Gently place Brie cheese center on top of walnut-cranberry mixture. (Do not push down or edges may crack.) Place filled Brie cheese in center of pastry circle. Gather pastry up around Brie, holding firmly at top; pinch edges of pastry to seal. Check for holes in pastry, patching with extra pastry, if needed. Decorate top with star-shaped pastry cut-outs, if desired.
5. Beat together milk, water and egg in small bowl with fork; brush over pastry. Bake for 38 to 42 minutes or until medium golden brown. (Brie may leak when baking.) Let stand 15 minutes to allow Brie to set. Serve with apple slices or crackers.

Makes 12 servings.