- 30 garlic cloves, peeled
- 1/2 cup olive oil
- 3/4 teaspoon ground thyme
- 1 1/2 cups seedless grapes, halved
- 1/4 cup ruby Port
- 1 teaspoon chopped fresh rosemary
- 1 baguette, cut diagonally into 24 slices, toasted
- 8 ounces Brie cheese, rind removed, room temperature
- Fresh rosemary sprigs
- Preheat oven to 325°F. Combine garlic and oil in small baking dish. Bake until garlic is tender, about 30 minutes. Drain, reserving 3 tablespoons oil. Transfer garlic to processor. Add thyme and reserved oil; puree. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
- Mix grapes, Port and 1 teaspoon rosemary in bowl. Let stand 15 minutes.
- Spread each toast slice with 1 teaspoon garlic. Spread 2 teaspoons Brie over. Top with grapes and herb sprigs.