Roasted Garlic and Brie Toasts

Source: Bon Appetit, April 1993

24 thin French bread baguette slices
1.5 tablespoons butter
1 large heat garlic, cloves separated (unpeeled)
12 ounces ripe Brie cheese, rind removed, room temperature
Pinch of cayenne pepper
Chopped fresh arugula or watercress

Preheat oven to 350F. Place baguette slices on cookie sheet. Bake until golden, about 10 minutes. Cool. Melt butter in heavy small ovenproof skillet over medium heat. Add garlic and toss to coat. Transfer skillet to oven and bake garlic until knife pierces centers easily, about 20 minutes. Cool slightly. Peel garlic. Transfer garlic to bowl and mash with fork. Add Brie and cayenne and mix well. (Can be made 6 hours ahead. Cover and let stand at room temperature.)

Preheat broiler. Spread some cheese mixture on each toast (reserve remaining mixture for another use). Season with pepper. Broil until cheese bubbles. Sprinkle with arugula. Transfer to platter and serve.

Serves 6.