Montreal has such a European feel and the language of Quebec is French (from my experience, most people speak French and English… if you are friendly :)). Much of the cuisine is French-influenced, so why not have a nice Brie appetizer? I ripped off this recipe from a popular restaurant in Boulder called The Med. They serve theirs as tapas with Blue Cheese, but I’ve been making it with Brie for years. You can really substitute any jam or fruit spread that you enjoy, and the roasted garlic balances out the sweetness of the fruit and the richness of the Brie!
Heat your oven to 400°. Cut the heads off the garlic to just expose the tops of the cloves. Place the garlic in a large piece of foil, drizzle with olive oil, salt and pepper. Tightly wrap the foil and cook for 1 hour until browned and soft. Yummmm, sweet smell of roasting garlic! Vampires beware!
Use either frozen or fresh cherries, I have prepared this both ways and it’s delicious with either. Warning: if you use fresh, you will need to pit your cherries. I like to use the chopstick method; meaning you remove the stem, hold the cherry tight in one hand, and press one end of one chop stick through the top to pop the seed through the bottom!
Place the cherries in a medium saucepan and add the balsamic vinegar, red wine, and sugar.
Cook for 30-45 minutes until thick and syrupy. You can smash the cherries while they’re cooking to make a smoother sauce, or leave them whole! Whatever you are in the mood for! Don’t cover the saucepan, it has a tendency to bubble up when covered.
Remove your Brie from the refrigerator for at least 30 minutes before serving. Let the garlic and cherries cool for 15 minutes and serve on a platter with crackers or crostini. You can drizzle the fruit and garlic on top of the bire or serve them on the side.
Brie with Roasted Garlic and Balsamic Cherries
• 2-3 whole cloves garlic
• 1 tablespoon olive oil
• 1/2 teaspoon salt and pepper
• 1 pound fresh or frozen pitted cherries
• 1/4 cup balsamic vinegar
• 1/8 cup dry red wine
• 1/8 cup sugar
• 1/2 pound of Brie
1. Heat oven to 400 and chop the tops off the garlic heads to expose the tops of the cloves.
2. Place whole heads of garlic in foil and drizzle the exposed cloves with olive oil. Sprinkle with salt and pepper
3. Fold over the foil and seal the garlic in foil tightly. Place in over for 1 hour.
4. Rinse cherries. Place in medium saucepan and add balsamic vinegar, wine, and sugar.
5. Cook over low to medium low heat for 30-45 minutes, until thickened and syrupy consistency.
6. Remove Brie from refrigerator to allow it to come to room temperature.
7. Let roasted garlic and cherries cool for 15 minutes.
8. Serve Brie with balsamic cherries on top or on the side, with roasted garlic and crackers or crostini.