Recipes by Gina - Sorted by Date

Recipes by Gina - Sorted by Type

INGREDIENTS 30 garlic cloves, peeled 1/2 cup olive oil (#13736) 3/4 tsp ground thyme (#14125) 1 1/2 cups seedless grapes, halved 1/4 cup ruby Port 1 tsp chopped fresh rosemary 1 baguette, cut diagonally into 24 slices, toasted (#38318) 8 ounces Brie cheese, rind removed, room temp. (#20632) Fresh rosemary sprigs  DIRECTIONS PREHEAT oven to 325°F. COMBINE garlic and oil in small baking dish. Bake until garlic is tender, about 30 minutes. Drain, reserving 3 tablespoons oil. Transfer garlic to processor. Add thyme and reserved oil; puree. (Can be made 1 day ahead. Chill. Bring to room temperature before using.) MIX grapes, Port and 1 tsp rosemary in bowl. Let stand 15 minutes. SPREAD each toast slice with 1 teaspoon garlic. Spread 2 teaspoons Brie over. Top with grapes and herb sprigs.