Warm, melty baked brie served with roasted vegetables and candied garlic will make a great addition to your holiday spread!
I’m starting to think the Fall is a huge lie. We’re all enamored with the idea that the air is crisp and just cool enough to need a light jacket, and that the changing leaves are beautiful. Well, the leaves may be beautiful, but they’re already on the ground. Plus now that we turned the clocks back and its pitch black by 5pm, I can’t see them anyway. And light jackets aren’t nearly warm enough – I’ve already broken out my warm coats. And gloves. I’m not exaggerating when I say I saw snow flurries last weekend.
We may still have a month of “Fall” left, but if you ask me: it’s winter. Time for soup and stew. Roasts. Hot cocoa. And cheese. Sure, I eat my fair share of cheese the rest of the year too, but once the cold weather rolls in? Watch out.
Especially when said cheese is a warm, melty baked brie served with piles of roasted vegetables and candied garlic cloves. This one never even made it to the table – I sat right down in front of my little photography desk and dug right in. Yum!
Since I ditched the traditional puff pastry (who needs it?), I served this with some Walker’s Oatcakes. I hadn’t heard of these before receiving a box in my last Walker’s shipment and I was really excited to give them a try. Like Walker’s cookies, these crackers are made with really simple ingredients: oatmeal, vegetable oil, skim milk solids, salt, and baking soda. They looks like they’d be crispy (like hard tack) but they’re really tender and crumbly, with a neutral, slightly earthy flavor that pairs really well with slightly sweet items like the candied garlic and red peppers.
This baked brie would be a great holiday appetizer or even just a fun way to spend a cozy Friday night in!
- 1 red bell pepper, cut into thick strips
- 1 zucchini, cut into ¼-inch coins
- 1 baby eggplant, cut into ¼-inch coins
- ½ pound asparagus, trimmed
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper
- 1 small (8 ounce) wheel brie
- 1 head garlic, peeled
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 2 tablespoons water
- Heat oven to 350ºF.
- Place the brie in a small cast iron pan or similar heavy-duty, oven safe pan. Set aside.
- Toss the pepper, zucchini, eggplant, and asparagus with oil and vinegar; season with salt and pepper. Spread on a baking sheet. Tent the vegetables loosely with foil and roast the vegetables for 15 minutes. Transfer the brie to the oven and bake 15 minutes.
- Meanwhile, bring a small pan of water to a boil. Add the peeled garlic cloves and boil 5 minutes. drain. Add the butter to the pan and melt over medium heat. Stir in the brown sugar and water. Add the garlic cloves and cook, stirring frequently, until the garlic is soft and the caramel is thick and syrupy. Toss the garlic closed with the roasted vegetables (discard any remaining syrup).
Disclosure: As an official Walkers Blogger Ambassador, I receive several shipments of cookies throughout the year for free. I was not compensated in any other way.