- Fresh garlic bulb - 1
- Extra virgin olive oil – 1 tbsp.
- Butter, soft – ¼ lb
- French Bread, thick cut - 3
- Brie cheese, sliced – 4.5 oz.
- Lingonberry preserve – 3 tbsp.
Slice the top off the garlic bulb (opposite the root) enough so you can see all of the cloves, and then drizzle the olive oil into the cut side of the garlic bulb. Wrap the loosely in foil and bake at 350F in a convection oven for 25 minutes, or until the cloves are soft to the touch. If your oven is not a convection oven it will take longer. Don’t raise the temperature if the garlic is not done; just give a little more time.
When the garlic is soft, squeeze it out of the bulb and mash it or chop it fine with your knife. Mix the garlic with the butter.
Spread the butter over the garlic bread conservatively (too much butter will flare up on the grill) and grill for a couple minutes, then flip the bread over. Place the thinly sliced brie on the toast and continue to grill until done - just a minute or more. The brie should melt quickly. Slice, top with Lingonberry, and serve.
Other Instructions: I like to slice my brie cold and lay it on some wax paper at room temperature. If you try to slice it warm it will be too gooey.
