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Appetizers / Snacks

Baked Brie with Pan-Roasted Garlic & Thyme

Place a baked Brie with roasted garlic and thyme on the appetizer table, and we promise you won't hear a single complaint. Melted, oozing cheese wrapped in buttery pastry is rich and luxurious — a bonafide party food. Serve with crisp apples to cut through the decadence of this appetizer.

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Test Kitchen Tip

You can make this appetizer a day ahead (up to the point of sealing the pastry), then cover and chill it. But wait to egg wash the outside until just before baking.


Preheat oven to 400°. Line a baking sheet with parchment.

Heat garlic cloves, thyme sprigs, and oil in a saucepan over medium until oil begins to sizzle, 2–3 minutes. Reduce heat to low and simmer garlic cloves until cloves are soft and golden, about 20 minutes, stirring and tossing cloves in oil often.

Transfer garlic cloves to a cutting board using a slotted spoon; discard thyme sprigs and let oil cool.

When cool enough to handle, mince garlic, then press and drag with the flat side of knife blade until a paste forms.

Roll out pastry on a lightly floured surface to a 13-inch square; cut out one 6-inch round and one 8-inch round, then cut out decorations from remaining pastry, if desired.

Set 8-inch pastry round on prepared baking sheet with Brie in center; brush edges of pastry with egg wash. Spread garlic paste on top of Brie, then sprinkle with thyme leaves. Place 6-inch pastry round on top, fold down around edges of Brie, then fold bottom pastry round up to seal. Brush top and sides of pastry with egg wash (reserve remaining oil for another use). Arrange decorations on top pastry; brush with egg wash.

Bake Brie until golden brown, about 35 minutes; cool 15 minutes before serving with apple slices.


Pan-roasting garlic is basically basting whole cloves in oil and tossing them often so they cook evenly. They’re ready when soft and very fork-tender.


To make the leaf decorations for the top of the puff pastry, first trim leaf shapes out of remaining puff pastry with a paring knife.


Make vein imprints with the back side of knife.


After brushing top and sides of pastry-wrapped Brie with egg wash, arrange “leaves” on top, then egg wash leaves once they’re adhered.

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