Baked Brie with Cherry Shallot Chutney and Roasted Garlic

Ingredients

1 large brie wheel

1 sheet of frozen puff pastry

4 heads of fresh garlic(tops sliced off to expose tops of cloves)

2 shallots chopped coarsley

1 cup of dried cherries

1 tbsp. of dk rum or brandy

1 1/2 cups of boiling water

1/4 cup lt. brwn sugar

2 tbs. balsamic vinegar

1 tbsp. olive oil

salt and pepper

Directions

Thaw puff pastry on lightly floured surface. Unfold when thawed.

Roast garlic drizzled with olive oil and salt and pepper in a baking stone covered with foil at 400 degrees for 45 min- 1 hr( until cloves are tender).

Pour rum or brandy   into bowl  filled with boiling water. Put dried cherries in flavored water to re-constitute for 5 min.Drain.

Saute shallots in olive oil.  Add cherries and saute. Add balsamic and brn sugar, carmelize.

Place brie wheel on puff pastry sheet. Place the cherry mixture then top with the roasted garlic cloves(squeezed out of skins). Wrap the entire brie/ cherry and garlic mixture up like a present.

Bake at 400 degrees for appr. 25- 30 min. or until golden brown and cheese is bubbling out the sides. Serve with crackers or toasted baguettes.