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Brie, Garlic, and Paprika Filling

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“The recipe suggests using this filling with baguettes, but I also think it could be good inside a sturdier crepe, cornmeal maybe? Anyway, this filling is a Spanish tapa staple. Notes: Brie will be slippery and may be difficult to slice if too warm. If you prefer, cut the brie in half and serve on a plate with a small knife, allowing your guests to spread warm brie on slices of bread.”

Ingredients Nutrition


  1. Pre-heat oven to 350F degrees. (Toaster ovens work well for roasting garlic, do not heat up the kitchen and keep your larger oven free for other baking.) Remove brie from refrigerator and packaging, allowing it to warm to room temperature.
  2. Using a whole head of garlic, rub off excess skin, without breaking off the cloves. Roast whole head if desired, however only half of the cloves will be used in this recipe. Place on a square of aluminum foil about 10-inches square. Drizzle about 1 Tbsp olive oil over the top of the head and wrap the head in the aluminum foil. Place in hot oven for 30 minutes.
  3. After 30 minutes, check garlic and if soft, remove from oven and leave oven on. Squeeze garlic from the skins into a small mixing bowl. Place paprika in bowl and measure in the sherry. Smash the garlic with a fork, mixing together until a paste is formed. Add 1 Tbsp of olive oil and mix.
  4. Once the brie is at room temperature, cut in half horizontally as if you were making a two-layer cake. Place on a sheet of aluminum foil. Remove top and spread roasted garlic-paprika mixture on lower half, like frosting. Replace the top of cheese and wrap the entire brie wheel in aluminum foil and place in hot oven for 15 minutes.
  5. Remove from oven when brie is soft and allow to cool a few minutes. Cut baguette into thin slices. Cut small slices of brie and place on top of sliced bread to serve.

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