Baked Brie with Roasted Garlic and Tomatillo Salsa

SERVES 4

For the roasted garlic heads:

4 whole heads garlic
1/8 cup dry white wine
Water for roasting
2 to 3 tablespoons olive oil

Preheat the oven to 375 degrees F.  To prepare garlic heads, remove excess papery skin, leaving heads whole.  Using a knife, cut about 1/2 inch off top of each head, exposing tops of individual cloves.  Using a small paring knife, cut a thin sliver off the tops of any cloves where tops are not exposed.  Place garlic heads, cut side up, in a deep-sided casserole and add wine and enough water to reach halfway up sides of heads.  Drizzle olive oil evenly over garlic heads.  Cover tightly with aluminum foil, place in the oven, and bake about 1 hour, or until clovers feel soft when pressed.  

For the tomatillo salsa:

1/2 pound tomatillos, husks removed, cored, and quartered
1/2 small white onion, quartered
1 teaspoon minced garlic
1 fresh Serrano chile, stemmed and seeded
1/2 fresh Anaheim pepper, stemmed and seeded
1/2 teaspoon salt
1 cup fresh cilantro leaves, loosely packed

In a blender or food processor, place tomatillos, onion, garlic, Serrano and Anaheim peppers, and salt.  Blend until mixture is smooth and thick.  Add cilantro and blend again until thoroughly combined. 

For the Brie:

6 to 8 ounces Brie cheese, cut into 4 sections
1 sourdough baguette, sliced thin

Preheat broiler.  Arrange Brie on an ovenproof serving platter and place under the broiler until cheese begins to melt, about 3 to 5 minutes.  Cheese should not be heated to the point it melts into a puddle.  Arrange garlic heads on platter and flood the platter with salsa.