This vegan brie and roasted garlic dip is a flavourful appetiser that pairs perfectly with a crispy crostini - it's easy to whip up and serves as a great option at any gathering. You can also use the drip as a delicious sandwich filler (either instead, or to use up leftovers!).
If you prefer a smooth texture, we recommend removing the rind of your Bree and just using the 'inside' so if you do opt for this, here are some ways that you can repurpose your rinds...
- Flavour soups and sauces. Add a subtle, creamy and cheesy flavour to soups and sauces by adding the rind to the pot and removing before serving. It'll soak up all the good stuff!
- Create a vegan brie broth…. make this simple broth by simmering the rind in water, with herbs and seasoning. This can then be used as a base for risotto dishes, adding extra depth of flavour
- Flavour butter. Mix in small pieces of the rind to softened, plant-based butter. Your delicious infused butter can be spread onto bread, used to saute veg, or melted over grilled protein.
Method
1. Preheat the oven to 180°C
2. Prepare the garlic: Cut off the top quarter of the garlic bulb to expose the cloves. Place the bulb on a piece of aluminium foil, drizzle with olive oil, and season with a pinch of salt and black pepper. If you like, you can add a sprig of fresh rosemary for extra flavour. Wrap the garlic in the foil. Place the garlic in the oven to roast for about 30-40 mins (until it’s soft and golden brown) then remove and let cool slightly. Once cool, squeeze the roasted garlic cloves out of their skins into a small bowl. Mash them with a fork until you have a smooth paste.
3. Prepare the Brie. You can leave the rind on if you don’t mind the texture, or remove it (see description for other ways you can use it!). Then, cut the cheeses into small cubes / chunks.
Assemble the Dip:in a mixing bowl, combine the mashed roasted garlic with the Brie cubes. Mix gently to incorporate the garlic into the cheese.
4. Prepare the Crostini: cut the baguette into thin slices (crostini) and arrange them on a baking sheet.
5. Brush each slice of bread with olive oil and season with a pinch of salt and black pepper.
6. Toast: Place the baking sheet in the oven and toast the bread slices for about 5-7 minutes or until they are golden and crispy. Keep an eye on them to prevent burning.
7. Serve warm: arrange the Brie and Roasted Garlic Dip in a serving dish and garnish with fresh basil leaves if desired. Serve it alongside the warm crostini.
