This appetizer of warm, melty baked brie served with roasted vegetables and candied garlic will make a great addition to your next holiday party!
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.
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 Walker’s Oatcakes, which are soft crackers made form oatmeal. I love the way their earthy flavors pairs with the slightly sweet items like the candied garlic and red peppers. If you can’t find the oatcakes (I received them as a free sample), any mild whole grain cracker would be delicious.
Small cast iron pans are perfect for baking and serving this brie. Because they hold heat so well, the brie will stay warm and melty for a while... just be sure to use a pot holder!
10 minPrep Time
30 minCook Time
40 minTotal Time
- 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).