Roasted Garlic with Brie Cheese and Tomatillo-Cilantro Salsa with warm Tortillas Serving Size - 4 Prepared By - Tracy & Russ Recipe Rating
			4 Flower Garlic Heads 1/4 C Olive Oil For the Tomatillo-Cilantro Salsa: 1/3 Lb Tomatillos, husks removed 1/2 Small White Onion, chopped 1 Clove Garlic 1 Fresh Serrano Chile, stemmed 1/4 C Water 1/2 tsp Salt 1/2 Bunch Fresh Cilantro, stemmed 6 Oz Brie Cheese, cut into 4 equal pieces 12 White Flour Tortillas Warmed.
			Preheat oven to 375 degrees. Prepare the garlic bulbs for roasting, remove the excess papery skin but leave the bulbs whole. Cut off the top ½ inch of each bulb, exposing the tops of the cloves. If some of the cloves tops remain uncut take a little slice off each with a paring knife to expose the inside. Place garlic bulbs, cut side up in a deep sided dish and add water to reach halfway up the sides of the bulbs. Drizzle the olive oil evenly over the tops of the bulbs. Covering tightly with foil, place in oven until soft when pressed, about 1 hour. Meanwhile prepare the salsa. Place the tomatillos, onion, garlic, chile and water in a blender or a food processor. Add the cilantro and whirl until before serving because it will lose its flavor and bright green color. You will have about ¾ C salsa. To Serve, preheat a broiler. Place 1 piece of the cheese on each of 4 flameproof serving plates. Run the plates under the broiler until the cheese just begins to melt, 3-5 minutes. Be careful not to allow the cheese to melt into a puddle. Remove from broiler and place a garlic bulb next to the cheese and flood the plate with the salsa. Accompany with warm tortillas.