Warm Brie, Chutney and Roasted Garlic Great Fall Appetizer

Windswept leaves scrape the ground like a witch’s icy fingernails, winter waits in the wings and we snuggle up closer to those we love. Fall food gets grounded with a new level of cozy creamy in Roasted Garlic, Warm Brie and Chutney. This recipe is courtesy of my wife’s book, Tarot Diva , where Sasha equates this meal with the Strength tarot card due to the roasted garlic’s subtle intensity.

Roaring fireplace and bottle of wine optional but highly recommended. 

Serves 4.

4 heads of garlic

Olive oil

Salt and pepper

1 large triangle of Brie

1 loaf fresh baguette, sliced

1 jar of chutney, your choice of flavor


Preheat oven to 350 degrees


Roast your garlic: Take the whole heads of garlic (keeping garlic and skins intact) and carefully slice off the top, pointy side, about 1/4 of the head. Drizzle with olive oil, sprinkle with salt and pepper. Place in a covered baking dish or wrap completely in tin foil. Pop in oven and roast 1 hour. Garlic will be soft and spreadable when ready.

10 minutes before the garlic is ready, wrap Brie in foil and bake next to garlic.

Place baguette on cookie sheet and throw in oven to toast.

Remove all items when finished and place everything on a large cutting board or serving plate with a jar of chutney.

Everyone helps themselves. Scoop out a clove of garlic and spread on toast. Top with a smear of gooey Brie and a dollop of chutney.