Earlier this season, I shared my go-to holiday entertaining recipe - the ultimate charcuterie board. This dressed up meat and cheese plate is a great way to easily impress and feed small bites to a crowd.
Another one of my favorite seasonal party plates - and one that is better suited for a more intimate affair - is this oven-to-table stunner - a stone baked brie.
I love this recipe for several reasons. For one, it's of French influence, for which I am endlessly inspired. Everything from French girl fashion and beauty, interior design and styling, and cooking and entertaining exudes an effortless and relaxed chicness. I mean look at this thing - you don't get more relaxed but chic than by serving up a melted wheel of cheese with a crusty loaf of bread!
And by using no more than five ingredients, including a high-quality triple cream wheel of brie, and baked directly on our Farmhouse Pottery Cheese Stone, this recipe is big on decadence with very litte effort. Pair with a bottle of unoaked Chardonnay or a Pinot Noir and your guests may never want to leave!
- 1 Triple Cream Brie
- 1 Head of Garlic
- A few stems of rosemary, leaves chopped from stems
- French Baguette, sliced - I love the subtle nutty flavors (and higher fiber content of a wheat baguette).
- Crudites and fresh fruit such as celery and carrot sticks and grapes.
- Preheat Oven to 350F.
- Cut 1/4” top of garlic head to expose cloves. Drizzle with a little olive oil. Wrap in aluminum foil. Roast for 45-50 minutes until cloves are softened. Remove from oven.
- Reduce oven heat to 200F.
- Place brie and garlic (still in aluminum foil)* on cheese stone.
- Bake 20 minutes until brie starts to ooze, but not melt or burn.
- Remove from heat.
- Remove garlic from foil; let cool slightly.
- Serve directly on cheese stone with baguette slices, crudites, and fruit.
- Have multiple cheese knives on hand to allow guests to layer baguette slices with softened garlic right from the cloves and the gooey cheese.
** Placing the garlic back in the oven will keep it warm; the low temperature won’t overcook the garlic and can work its magic making the brie all bubbly and delicious!
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