Roasted Garlic Baked Brie Dip with Sun Dried Tomatoes
The ultimate Summer holiday appetizer. Roasted Garlic Baked Brie Dip with Sun Dried Tomatoes! Served with a red, white and blue themed charcuterie board, this may be the best way to eat cheese ever!!
Servings 6 servings
Ingredients
Roasted Garlic
- 1 garlic bulb
- 1 tsp olive oil
Brie Dip
- 1/2 wheel Brie cheese
- 1/2 roasted garlic bulb
- 2 tbsp chopped sun dried tomatoes
- 1/2 tsp Italian seasoning
- 1/4 tsp cracked pepper
Charcuterie Board
- Watermelon slices cut with a star cookie cutter
- Fresh cherries
- Pepperoni slices
- Hard salami slices
- White cheese cut into small slices
- Mini mozzarella balls
- White crackers
- Purple grapes
- Blackberries
- Blueberry goat cheese slices
Instructions
Roasted Garlic
- Slice the top off of the garlic bulb. Remove some of the outer peel. Place the bulb in a sheet of foil. Drizzle olive oil on top. Seal the foil and place the garlic in a 400 degree oven and bake for 30 minutes or until the garlic is softened.
Brie Dip
- Slice off the outside of the half of Brie wheel. Cut into small chunks. Place the cheese in a mixing bowl. Squeeze half of the roasted garlic on top of the cheese. Add the chopped sun dried tomatoes, Italian seasoning and pepper. Stir well and add the mixture to a small 5 ounce ramekin. Bake in the Cool Touch Air Fry Oven at 400 degrees for 15 minutes. Then switch to broil and cook for an additional 5 minutes or until the mixture is bubbly and starting to brown. Remove from the oven and place on a wooden charcuterie board.
Assembly
- Add the ingredients for the charcuterie around the ramekin. Arrange so that they are in a red, white and blue pattern. Add as much of the ingredients as you desire on the board.
