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Oven To Table Stone Baked Brie

Oven To Table Stone Baked Brie

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! 

Oven to Table Baked Brie - Farmhouse Pottery Cheese Stone

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!

Oven to Table Brie - Farmhouse Pottery Cheese Stone

Oven to Table Brie - Farmhouse Pottery Cheese Stone

INGREDIENTS

  • 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.

INSTRUCTIONS

  1. Preheat Oven to 350F.
  2. 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.
  3. Reduce oven heat to 200F.
  4. Place brie and garlic (still in aluminum foil)* on cheese stone.
  5. Bake 20 minutes until brie starts to ooze, but not melt or burn.
  6. Remove from heat.
  7. Remove garlic from foil; let cool slightly.
  8. Serve directly on cheese stone with baguette slices, crudites, and fruit.
  9. 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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