Prep 5 mins
Cook 45 mins
Smoked Spanish paprika has an intense and unique flavor that is a basic ingredient in many Spanish dishes. This tapa combines roasted garlic, dry sherry and paprika with baked Brie cheese to make a soft, rich appetizer that could almost make a main dish itself. Serve on top of slices of a rustic baguette or allow guests to spread it. From About.com, Lisa & Toni Sierra, changed a bit. Looks really yummy, but I haven't tried it yet. Posted for ZWT 5.
- 1 head garlic
- 1 tablespoon spanish virgin olive oil
- 2 tablespoons smoked spanish paprika
- 2 tablespoons dry spanish sherry wine
- 16 ounces brie cheese (1 wheel)
- 2 rustic French baguettes
- Remove brie from refrigerator and packaging and allow to warm to room temperature.
- Roast one head garlic whole at 350 degrees Fahrenheit for 30 minutes. Use only half the garlic for the recipe.
- Squeeze garlic from the skins into a small mixing bowl. Place paprika in bowl and measure in the sherry. Smash the garlic with a fork, mixing together until a paste is formed. Add olive oil and mix.
- Once the brie is at room temperature, cut in half horizontally as if you were making a two-layer cake. Place on a sheet of aluminum foil. Remove top and spread roasted garlic-paprika mixture on lower half, like frosting. Replace the top of cheese and wrap the entire brie wheel in aluminum foil and place in hot oven for 15 minutes.
- Remove from oven when brie is soft and allow to cool a few minutes. Cut baguette into thin slices. Cut small slices of brie and place on top of sliced bread to serve.
- Note: Brie will be slippery and may be difficult to slice if too warm. If you prefer, cut the brie in half and serve on a plate with a small knife, allowing your guests to spread warm brie on slices of bread.
This was a fantastic appetizer! DH and I made this brie dish to bring to a friend's house yesterday. Our brie wheel was 8 oz, so we halved all of the ingredients with excellent results. This was so easy to make and so delicious; the 4 of us quickly devoured the whole thing. I served over wheat crackers, however, I also tried spreading some on baguette slices. I liked it both ways. I am putting this in my keeper file and will definitely make it again. Thanks!