Roasted Garlic, Warm Brie and Tomato Chutney on a Toasted Baguette
Just in time for the holidays, draw on the Strength card for your health, dealing with in-laws or for a little inspiration in your magical kitchen.
The Strength card represents the gentle touch over a forceful one, yet strong power and influence is yielded.
In this recipe, strong, pungent garlic is roasted for an hour. The strength is there, yet mellowed and soft. Serve with olives, a gorgeous wine, tons of candle light and let everyone help themselves. Heaven!
4 whole bunches of garlic
Salt and pepper
Triangle of brie
1 loaf fresh baguette
1 jar chutney (your choice of flavor, I prefer tomato)
Preheat oven to 350 degrees
Take whole head of garlic (keeping garlic and skins intact) and carefully slice off pointy top side.
Drizzle with olive oil, sprinkle with salt and pepper.
Place in covered baking dish or closed tin foil.
Roast for 1 hour.
10 minutes before garlic is ready, wrap the brie in foil and bake alongside garlic.
Slice baguette, place on cookie sheet and pop in the oven to toast.
Arrange all item on a cutting board and serve with chutney.
Scoop out creamy garlic, spread on toasted baguette, smear some warm brie and top with a dollop of chutney.
This recipe was inspired by a meal my family had at Mars 2112 in New York City.