For the garlic lovers out there...

My husband and I are from the "you can never have too much garlic on something" mind frame. We love it. We also love Brie cheese. This recipe is the perfect marriage of both of our favorites.

Baked Garlic, Brie and Baguette with Peppers

2 sweet bell peppers (you can use red, green, yellow, or orange)

1 small wheel of brie cheese

2 bulbs of garlic

1 baguette sliced (or sliced Italian bread if you prefer)

olive oil

butter

Heat oven to 375

Peel off as much of the papery skin on the garlic bulbs as possible, exposing as many of the cloves as you can, then slice off about 1/4 inch of the pointed ends of the bulbs

Place the bulbs in a garlic baker, or place inside aluminum foil packet. Drizzle about 1 tablespoon olive oil onto the tops of the bulbs. Seal the packet or cover the baker and place in oven for 1 hour.

Clean the seeds from peppers and remove the tops. Slice the peppers into very thin strips. (approx 1/4 inch in width) Set aside until Garlic has baked for 1/2 hour.

Unwrap brie and gently coat in olive oil using a basting brush. Wrap brie in foil and place in oven to bake for the last half hour that the garlic is baking.

Melt about 2 tablespoons butter in skillet. Add peppers. Saute on low to medium low heat until the peppers are cooked through and soft.

After the garlic is done baking, carefully squeeze the cloves from the papery skin and toss the cloves in with the peppers for a few minutes. Be careful, they will be HOT!!

Remove peppers and garlic from heat. Place softened brie on a serving plate and arrange the bread around it. Place garlic and peppers in a bowl and serve next to the cheese and bread.

Slice into the brie and spread some of the cheese on a slice of the bread. Top with garlic and/or peppers and enjoy!

This recipe can be used for two to four people as an appetizer, or an an hors d'ourve for several people.