30 cloves of garlic, peeled
1/2 cup olive oil
1 tablespoon chopped fresh thyme
1/2 cup Italian grapes, cut in half, seeds removed
1/4 cup Porto wine
1 tablespoon chopped fresh rosemary
1 baguette, cut into 24 diagonal slices and toasted slightly
240g Brie cheese, without rind, at room temperature
Fresh rosemary for garnish
30 cloves of garlic, peeled
1/2 cup olive oil
1 tablespoon chopped fresh thyme
1/2 cup Italian grapes, cut in half, seeds removed
1/4 cup Porto wine
1 tablespoon chopped fresh rosemary
1 baguette, cut into 24 diagonal slices and toasted slightly
240g Brie cheese, without rind, at room temperature
Fresh rosemary for garnish
Preheat the oven to 350°F (moderate)
Mix garlic with olive oil in a small bowl
Bake for 20 minutes or until garlic is soft
Drain and reserve 3 tablespoons of garlic oil
Blend garlic, thyme, and reserved garlic oil in a processor. Reserve
Mix grapes with wine and rosemary, and let it rest for 15 minutes
Spread on each baguette slice, 1/2 tablespoon garlic mixture and 2 tablespoons softened Brie cheese
Top with grapes and fresh rosemary for garnish
Pack into 24 units.
