Roasted Garlic and Brie Pull Apart Bread
Ingredients:
1 large sourdough boule
1 bulb garlic
8 tablespoons butter, divided
1 teaspoon lemon juice
kosher salt
8 ounces double creme brie cheese, rind removed
2 tablespoons chopped fresh parsley
Directions:
Preheat oven to 400 degrees.
Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place 1 tablespoon butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 45 minutes or until garlic cloves are soft and golden in color. Allow to cool. Remove cloves with a fork. Reduce oven temperature to 350 degrees.
Slice the bread vertically and horizontally being careful to not cut all the way through the bread, stop about 1/4 inch from the bottom of the loaf. Place on a sheet of aluminum foil.
Melt the remaining 7 tablespoons of butter with roasted garlic cloves in a saucepan over medium-low heat.
Pour melted butter over the top of the sliced sourdough, gently parting the bread to make sure the butter works its way in to all the little spaces.
Press diced brie into the cuts of the bread. Wrap the bread in aluminum foil and bake for 15 minutes.
Uncover and bake for 10 more minutes. Turn on the broiler and broil for 2 minutes or until the cheese is bubbly.
Remove from oven, sprinkle parsley on top. Serve.
