BRIE CHEESE WITH ROASTED GARLIC-PAPRIKA FILLING (TAPAS)
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.
Provided by Kumquat the Cats fr
Categories Spreads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- 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.
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