Heirloom Meals: Savoring Yesterday's Traditions Today

Brie Bread

Brie Bread


2 baguettes
1 head of garlic
2 cups of mixed herbs, your choice (thyme, rosemary, dil, etc.)
1/4 - 1/2 cup olive oil
1 pound wheel of brie
salt and pepper


Mince the herbs, enough to loosely pack two cups, and add it to the garlic. 
Cut open your baguettes and sprinkle with olive oil.
Cover with the garlic and herbs, salt and pepper to taste.
Add slices of brie, about 1/4 inch thick.
Wrap tightly in plastic and put in fridge overnight.
When ready to bake, set oven to 350, and remove baguettes from plastic.
Wrap baguettes in tin foil and bake for 10-15 minutes until toasted and brie is melted but not runny.

Slice into 1-2 inch pieces and enjoy! 

Categories: Carole's Concoctions

Tags: Brie, Sandwiches