Receta Baked Brie With Roasted Garlic And Sun Dried Tomatoes
by Global Cookbook

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Ingredientes

3/4 c. Sun-dry tomatoes packed in oil, liquid removed and cut into thin strips
1/3 c. Pine nuts
3 Tbsp. Finely shredded fresh basil Crostini, (toasted slices of good bread which have been brushed with a little extra virgin olive oil before toasting) or possibly apple slices Imported green and black olives Sprigs of fresh basil or possibly rosemary

Cook's note: If you can only find small, 4-oz disks of brie, push 3 small wheels next to one another.
Advance preparation: Garlic can be roasted several days in advance and stored, airtight, in the refrigerator. You can assemble the brie with the garlic, tomatoes and pine nuts a day in advance and store, airtight, in the refrigerator.
Preliminaries: Preheat oven to 375 degrees.
Cut off 1/4 inch of pointed end of head of garlic (save small pcs for another recipe). Place cut side up in a piece of aluminum foil. Place rosemary on top. Bring sides of foil up to make a deep bowl, but don't enclose garlic completely. Pour extra virgin olive oil over top of garlic. Bake for 40-45 min in preheated oven. Cold.
Squeeze garlic so which the cloves pop out of their papery jackets. They should be creamy. Smash them and spread on top of brie (including some of the rosemary). Place brie in ovenproof dish. Top with tomatoes and pine nuts. Increase oven temperature to 400 degrees.
Bake brie till hot and softened, about 13-18 min. If topping is getting too browned, cover loosely with aluminum foil during last portion of baking.
Sprinkle slivers of fresh basil on top. Surround with crostini and/or possibly apple slices. Garnish with sprigs of fresh herbs and, if using, liquid removed imported olives. Provide a spreading knife.
Yield: 24 servings