2 heads garlic
Drizzle of Olive Oil
8.5 oz wheel of Point Reyes Classic Brie
½ cup sliced mixed olives
½ teaspoon minced fresh thyme & rosemary
1-2 teaspoons Lemon Olive Oil
¼ cup chopped toasted pistachios
Instructions
Preheat oven to 400F.
Carefully slice off the top quarter of each head of garlic. Place each head on a square of aluminum foil and drizzle with olive oil. Tightly wrap foil around garlic and place in oven. Bake for 40-45 minutes until garlic is soft and lightly caramelized. (Garlic can be roasted a day ahead.)
Prepare Brie by scoring the top in a crosshatch pattern, cutting about halfway through the wheel. This step will make digging into the finished dish easier.
Place the Brie wheel in a similarly sized ramekin or small baking dish. Squeeze roasted garlic onto the top, then top with olives, herbs and a drizzle of Lemon Olive Oil.
Bake for 15-20 minutes, until Brie is hot and bubbly. Remove from oven. Finish with toasted pistachios and serve with sliced bread or crackers.
