Bruschetta with Sun-Dried Tomato Relish Roasted Garlic and Brie Recipe

Relish:

Combine vinegar, oil, olives, and sun-dried tomatoes. (Can be made 6 hours ahead. Cover; chill.) Add fresh tomatoes; toss to coat. Season with salt and pepper.

Makes 8 servings.

Alternative – replace the olives with ½ cup finely diced mango and 2 T chopped cilantro.

Garlic:

Cut the top off each garlic bulb (just to where the tops of each clove are showing). Drizzle with olive oil, salt and pepper. Place on a foil square (about 10” x 10”) and enclose the garlic, sealing the foil. Place in a 375 F oven for 1 hour. Serve warm.

Brie (or Chevre):

Take 4 oz of soft brie and whip it until it is soft and creamy. Cover and refrigerate until ready to use. If desired, add 4 oz whipped cream cheese.

If using the mango relish alternative, substitute camembert or other sweeter cheese for the brie.

Bread:

loaf French Bread or rustic Italian Bread, sliced on the diagonal, brushed with olive oil and slightly toasted.

To Serve:

On a platter, arrange the bread around one side, place the garlic in the middle. On the other side, mound the relish and place a container of brie. If desired, garnish the plate with sprigs of parsley.