Garlic Herb Baked Brie with Sweet, Never Bitter Garlic

Garlic Herb Baked Brie is the savory choice when you want a warm, melting wheel of cheese without anything sweet on top, and the usual problem is bitter garlic. Raw garlic scorches in a hot oven long before the cheese is ready. This recipe gets around that by softening thin garlic slices in olive oil on the stove, then spooning that oil over a scored 8 oz wheel. The bake takes 12 to 15 minutes at 350 F, the whole recipe takes 23 minutes, and it serves 6. You end up with a glossy, fragrant top and a center that moves when you press it.

Why this works

Garlic burns at about 300 F (150 C), and the oven here runs at 350 F (175 C). If the slices sit bare on top of the wheel, they turn dark and bitter. Softening them in oil off to the side keeps them sweet. The recipe handles the garlic in three moves.

• The slices cook in olive oil over low heat until pale gold at the edges, so they never reach the temperature where they scorch.
• Half the garlic oil goes on before baking. It pools in the score lines and seasons the cheese as the wheel melts.
• The other half goes on after baking, so the top glistens and the flavor stays fresh.

What to know about the ingredients

The cheese is a double cream brie in an 8 oz wheel, about 5 in across. Look for an even white rind and a wheel that feels plump and slightly springy. A very firm or chalky center will not melt well.

The garlic is 4 cloves, sliced thinly. Thin slices cook at the same rate, so you do not get a mix of raw and browned pieces.

The herbs are fresh rosemary and fresh thyme leaves, which go into the warm oil, where they darken and settle. Dried herbs can stand in if that is what you have, but they are more concentrated, so use a lighter hand.

Cracked black pepper goes into the oil. Flaky sea salt goes on last, so it stays crisp on the glossy surface instead of dissolving into the oil.

Tips for getting it right

• Keep the heat low for the garlic. You want pale gold at the edges and a sweet smell, 3 to 4 minutes. If the slices go brown, start over with fresh ones.
• Take the pan off the heat before the herbs go in. Pull it off until it stops sizzling, then stir in the rosemary, thyme and pepper. The herbs should darken and settle into the oil.
• Score the rind lightly. Cut a crosshatch of 1 in (2.5 cm) squares, about 3 mm deep, just until the paler paste shows in the cuts. Cutting deeper lets the center escape.
• Use a snug dish. The sides should support the wheel so it cannot spread as it softens.
• Test the center with one finger. It should give, and the garlic oil should be pooled in the cuts. Pull it then, not later.
• Serve it while the surface is still shiny. That is when the center is at its softest.

How to store, freeze and make ahead

The garlic oil is the part you can prepare early. It keeps 3 days in the fridge. Bring it back to room temperature before using it, so it spoons over the wheel instead of sitting in clumps.

The baked wheel is best straight from the oven. If it sets before guests get to it, warm it 3 minutes at 350 F (175 C) until it gives under a finger again. Plan to serve the baked cheese fresh.

What to serve with it

Warm sourdough is the natural partner, since it soaks up the garlic oil. Roasted cherry tomatoes add a sharp, juicy contrast to the rich cheese. Crisp crackers, cured meats and olives also work well on the side. For a sweeter companion on the same table, try the Honey Walnut Baked Brie.

Because the topping is savory, the wheel also works as the warm centerpiece of a larger spread. Set it in the middle, surround it with bread and tomatoes, and let guests tear and scoop. The garlic oil that pools around the base is worth dragging a piece of bread through, so leave it in the dish rather than wiping it away.

Variations

• Use only thyme, or only rosemary, if you want a single clear herb flavor.
• Add a pinch of red pepper flakes to the garlic oil for a little heat. The Hot Honey and Rosemary Baked Brie shows how far that idea can go.
• Swap the sourdough for toasted baguette slices or sturdy crackers.
• Wrap the wheel in pastry for a more formal look, following the Classic Baked Brie in Puff Pastry.

For more warm wheels and full boards, browse the Baked Brie and Cheese Boards guide.