Warm French Brie Recipe

Preheat the oven to 400°F (205°C). Trim the top 1/4 inch off each garlic head to expose the cloves. Place garlic heads on a sheet of foil, drizzle with 2 tablespoons olive oil and sprinkle with 1 tsp coarse sea salt. Wrap tightly in the foil and place on a baking sheet. Roast for 35–45 minutes, until cloves are soft and golden. Let cool slightly, then squeeze out the softened garlic cloves into a small bowl and set aside (reserve any roasting juices).

While the garlic roasts, arrange 6 roma tomatoes, 2 jalapeños and half a small yellow onion (cut side up) on a baking sheet. Brush or drizzle with 1 tbsp olive oil. Roast in the same 400°F oven for 20–25 minutes, until tomatoes are blistered and slightly charred and jalapeños have softened. Remove and let cool slightly.

Once cooled a few minutes, transfer the roasted tomatoes, jalapeños, roasted onion, and 2 roasted garlic cloves to a blender or food processor. Add 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1 tsp salt and 1/2 tsp black pepper. Pulse to your desired texture — for a chunky salsa pulse a few times, for smoother blend 10–12 seconds. Taste and adjust seasoning. Transfer to a serving bowl and keep warm or at room temperature.

Lower the oven to broil (or keep at 400°F if your broiler is strong) and place 6 husked tomatillos and 1 jalapeño on the baking sheet. Broil or roast for 6–10 minutes, turning once, until tomatillos blister and develop golden spots. Remove and cool slightly.

In a blender or food processor combine the roasted tomatillos, roasted jalapeño, 1/4 small white onion, 1 garlic clove, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, 3/4 tsp salt and 1 tsp olive oil. Pulse/blend until slightly chunky to saucy. Taste and adjust lime or salt. Transfer to a small bowl and refrigerate briefly or serve at room temperature.

Slice the sourdough loaf into 1/2-inch thick slices (about 8–10 slices depending on loaf). Brush each side lightly with olive oil and place on a baking sheet. Toast in the oven at 400°F for 6–8 minutes, flipping halfway, until golden and crisp. Alternatively, grill or use a skillet.

When warm, spread the cut sides with the softened butter and sprinkle a pinch of coarse sea salt over each slice. Keep warm until serving.

Reduce oven to 375°F (190°C). If Brie is in a wooden box, remove any paper and place the wheel in a small ovenproof dish or on a rimmed baking sheet lined with parchment. Lightly score the rind in a crosshatch pattern (about 1/8-inch deep). Nestle 1–2 thyme sprigs on top and drizzle 1 tablespoon honey over the Brie. Grind 1 tsp freshly cracked black pepper over the top.

Bake the Brie for 12–15 minutes, until the interior is very soft but the cheese still holds its shape. For a looser center, bake up to 18 minutes, watching carefully to avoid runaway melting.

Remove the Brie from the oven and let rest 2 minutes. Spoon roasted garlic cloves around or over the Brie (or gently mash a few into the cheese by pressing). Arrange both salsas in small bowls alongside the baked Brie. Place toasted sourdough on the platter.

To serve: drizzle remaining 1 tablespoon honey over the baked Brie if desired, garnish with remaining thyme sprigs, and pass with spoonfuls of roasted tomato-jalapeño salsa and tomatillo salsa, plus the toasted sourdough for spreading and dipping.