Carmalized Garlic and Baked Brie

I recently returned from Las Vegas where I had a wonderful lunch at the Mon Ami Gabi restaurant at the Paris Casino and Hotel.

One of the appetizers we tried was the baked brie.  It was drizzled with honey, toasted hazelnuts, and caramelized garlic cloves.  Seriously so good, I couldn't even believe they were garlic cloves.  When I got home I wanted to try to recreate this delight and this combo is pretty darn close.

I adapted from the following sources: Baked Brie, Caramelized garlic.

Brie:
1 wheel of Brie (12-14oz)
honey
hazelnuts

Place Brie wheel in the center of a 8x8 glass pan.  Drizzle with honey and sprinkle hazelnuts over the top.  Bake at 350 degrees for 10-20 minutes until soft and hazelnuts smell toasted (it is okay to leave it in for awhile, the original recipe calls for 10 minutes I left mine in for 20).

Caramelized Garlic:
1/2 cup brown sugar
2 Tbsp butter
2 Tbsp cooking white wine (could substitute with apple juice or just water, but cooking wine is inexpensive, non-alcoholic, and lends the right taste)
2 Tbsp water
1/2-1 cup fresh peeled garlic cloves (I buy the fresh peeled cloves from Costco.  You a lot more garlic for just $1 more and all the hard work is done).

Place garlic cloves in boiling water and cook for 2 minutes.  Remove from boiling water and place in cold water to stop cooking.  This tenderizes the garlic.  Drain on paper towel.

In a heavy skillet, add butter, brown sugar, and cooking wine.  Place over medium heat and stir constantly until well mixed and butter melted.  Add water and swirl pan to incorporate.  If thickening too quickly turn down the heat.  Add garlic and stir to coat.  Allow to sauté while stirring occasionally over low heat until garlic is tender and the caramelization thickens up.  This takes about 10 minutes.

Spoon with a bit of sauce over the baked brie.  Serve brie with toasted baguette slices.