Roasted Garlic, Brie and Grape Crostini

• 30 garlic cloves, peeled
• 1/2 cup olive oil
• 3/4 teaspoon ground thyme
• 1 1/2 cups seedless grapes, halved
• 1/4 cup ruby Port
• 1 teaspoon chopped fresh rosemary
• 1 baguette, cut diagonally into 24 slices, toasted
• 8 ounces Brie cheese, rind removed, room temperature
• Fresh rosemary sprigs

1. Preheat oven to 325F.
2. Combine garlic and oil in small baking dish.
3. Bake until garlic is tender, about 30 minutes.
4. Drain, reserving 3 tablespoons oil.
5. Transfer garlic to processor.
6. Add thyme and reserved oil; puree.
7. (Can be made 1 day ahead.
8. Chill.
9. Bring to room temperature before using.)
10. Mix grapes, Port and 1 teaspoon rosemary in bowl.
11. Let stand 15 minutes.
12. Spread each toast slice with 1 teaspoon garlic.
13. Spread 2 teaspoons Brie over.
14. Top with grapes and herb sprigs.

garlic, olive oil, ground thyme, seedless grapes, ruby port, rosemary, baguette, cheese, rosemary sprigs

Taken from www.epicurious.com/recipes/food/views/roasted-garlic-brie-and-grape-crostini-1075 (may not work)