Brie en croute is so elegant and delicious, but really easy to prepare. There’s no reason to not serve them at your next brunch or party. The balsamic reduction adds a perfect sweetness to compliment the garlic and the cheese is so rich and creamy . . . total yum. Try these, you won’t regret it.
- garlic - 2 heads
- brie - 1 pound (500 g), casing removed
- puff pastry - 2 sheets, cut into 24 squares
- balsamic reduction - for drizzling
- Roast the garlic - cut each head in half across the middle, then place in a square of tin foil, drizzle with olive oil, salt and pepper, wrap the foil around the garlic head, then bake in a 350 F (175 C) oven for about 30 minutes, or until soft when squeezed with a pair of tongs. Allow the garlic to cool, then pick up each half of the head and squeeze gently to release the roasted garlic cloves.
- Cut the brie into small squares, so you end up with 24 equal sized cubes.
- Take a square of puff pastry, smear a half clove of roasted garlic on it, then place the cheese on top and wrap the pastry tightly over the cheese. Place it sealed side down on a baking sheet lined with paper and repeat until all the pastry dough and cheese has been used.
- Bake in a 350 F (175 C) oven for about 20 minutes, or until the pastry has puffed and is golden brown.
- Allow to cool slightly, then drizzle with balsamic reduction and serve.