I had leftover thanksgiving for lunch so let’s just say that it wasn’t sounding so great for dinner. Luckily my aunt and mom were thinking the same thing. The dinner was supposed to consisted for pasta with my grandma’s homemade canned pasta sauce, but after all of the appetizers, no one had any room.
Put the cloves (in tact) in a large piece of foil
Cut off the tips of each clove
Drizzle olive oil over the top
Add salt, pepper, rosemary sprig and any other seasonings
Sprinkle 1 Tablespoon of water inside
Seal and cook at 350 for 30-45 minutes
Baked Brie with Homemade Cranberry Sauce:
We used one of those handy-dandy brie bowls – I suggest buying one.
Cut the top rind off of the brie wheel, cover with cranberry sauce (I guess Thanksgiving helped a little) and any desired herbs
Cook 350 for about 15 minutes
It will be melty, gooey and delicious
In addition to the pistachios, jalapeno jelly and assortment of crackers and breads, we also had this:
Goat Cheese (also with some cranberry sauce)
High quality goat cheese, any amount
Drizzle with EVOO
Add chopped herbs: dill, rosemary, basil (anything you like)
Sea salt & fresh ground pepper
Grate 1 lemon rind
Saran wrap a bowl, place cheese inside of saran wrap, cover, let sit for 2-3 hours
We garnished with cranberry sauce but you could use nuts, more herbs, fruit, etc. Everything goes with goat cheese, right?
Aged White Cheddar
It was like a cheese thanksgiving and it was delicious!