Baked Brie with Roasted Garlic

From Light the Fire by Linda Matthie-Jacobs
published by MJM Grande

This recipe is a blend of flavors inspired by dishes enjoyed at the St. Francis Hotel in Santa Fe and the Tullamore restaurant in Calgary.

7 oz. (200g) pkg. frozen puff pastry, thawed
4 oz. (120 g) Brie cheese
1 head roasted garlic
1/2 cup (125ml) jalapeno jelly

Preheat over to 400F (200C)

On a lightly floured surface, roll pastry into a 9" (23 cm) square. Place whole round of Brie in the center and squeeze roasted garlic onto top of cheese. Pull up sides of pastry and lightly press edges to seal (there should be sufficient pastry to mold an interesting design on top). Place on baking sheet and bake for 20 minutes, or until pastry is evenly browned.

Place whole pastry on serving dish and pour jalapeno pepper jelly over top. Serve with melba toast, tortilla chips or gourmet crackers. You'll want to have side plates, forks and napkins available as the jalapeno jelly makes this a bit messy. Have guests cut into the Brie themselves for their desired portion.

Serves 4 to 6.