Brie Cheese With Roasted Garlic-Paprika Filling (Tapas)

Total Time
50mins
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.

Ingredients Nutrition

Directions

  1. Remove brie from refrigerator and packaging and allow to warm to room temperature.
  2. Roast one head garlic whole at 350 degrees Fahrenheit for 30 minutes. Use only half the garlic for the recipe.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Most Helpful

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!

Dr. Jenny September 08, 2009