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Dish of the Day: The Reluctant Vegetarian’s recipe for Baked Brie with Roasted Garlic, Chilli & Cherry Tomato Salsa

Anna Barnett

veg2 262x300 Dish of the Day: The Reluctant Vegetarian’s recipe for Baked Brie with Roasted Garlic, Chilli & Cherry Tomato SalsaThis is super simple, completely indulgent and definitely one to be shared. It’s all down to good quality, ripe ingredients.

This should be a strong contender to be included in anyone’s Christmas canapés; equally it can be eaten as a pre-Christmas day supper snack. As long as you get it while it’s warm and take into consideration the  serious amount of garlic you’re about to eat, you’ll thoroughly enjoy this dish.

Cooking / Preparation time – 20mins

Feeds – 4/6

Ingredients:

1 x Whole Brie (vegetarian Brie available)

8 x Large cloves of garlic

1 x Medium red chilli

2 x Tsp of chilli flakes

1 x Sprinkle of rock salt

Large handful/ 8/10 cherry tomatoes – Try the yellow ones for some variation and extra sweetness

2 x Sprigs of rosemary

4 x Large glugs of extra virgin olive oil

Sprinkle of black pepper

veg 262x300 Dish of the Day: The Reluctant Vegetarian’s recipe for Baked Brie with Roasted Garlic, Chilli & Cherry Tomato SalsaInstructions:

Start by adding six cloves of garlic (outer layer left on) and your cherry tomatoes to an ovenproof dish and cover with a glug of olive oil and a sprinkle of salt and pepper. Roast for 10 mins on 180 degrees Celsius. Add in a sprig of rosemary for the last 2 minutes or just until it’s crisp.

In the meantime remove the outer layer of the remaining garlic cloves, crush them with the side of your knife and slice in half. Next carefully make small slices in the Brie, around 6 or 7 should be enough and push the garlic inside along with a few sprigs of rosemary. Place in a dish and bake for 5/6 minutes.

Whilst the Brie is baking, start your salsa by using a pestle and mortar to muddle the red chilli and chilli flakes with rock salt and black pepper until you’re left with a paste. Once you have gently roasted your rosemary add this too, leaving out the central hard stalk. When your cherry tomatoes have roasted nicrly and your garlic has become soft, start squeezing out the sweet, roasted garlic and combining this to your paste. Continue to muddle and gradually start to add your olive oil. Next add your cherry tomatoes along with the juices from roasting them and give a thorough stir. Check for seasoning and adjust if you need to.

Serve the salsa alongside the baked brie with a crunchy French stick or freshly baked loaf.

For a whole load more vegetarian dishes check out the Get In My Gob website and blog

Follow Anna on Twitter @GETINMYGOB

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