Brie Bread Bowl

I love when I can combine my two favourite things – cheese and bread. As you may remember from my Brie in Pastry recipe, I absolutely love baked brie. There’s something about the ooey-gooeyness of it that honestly just makes me all warm and fuzzy inside.

This though, this is the ULTIMATE baked brie. It’s baked inside bread. INSIDE A LOAF OF BREAD, GUYS. It’s perfection. I honestly do not have another way of describing it. Not only does the brie get super ooey-gooey, but the bread gets super toasted and becomes an awesome vehicle for the melted, fruity, hot cheese. It’s also super handy that you can just rip the bread off and it pulls the cheese with it. How cool is that? Oh, and I’ll warn you – pulling that first piece of bread away and seeing the brie ooze out of it is absolutely mesmerizing, no joke.

Like my previous brie recipe, you can use whatever fruit preserves you have on hand. Don’t judge me, but I made this dish twice last week. TWICE. For two separate occasions, of course. But the one night I did it with apple jelly and thyme, and then next time I did it with fig preserves and walnuts, so it’s totally up to you how you want to flavour it!

It starts off by cutting the top of your sourdough bread loaf off, and tracing the brie on loaf so you can cut a hole the perfect size for your brie. Once you get the hole cut, scoop out the insides of the bread – gently – so you can save it for later for extra bread! Once you have the insides scooped out, brush oil, salt & pepper on the inside. Then you’ll want to carefully cut around the edge of the bread to make slices that you will tear off once it’s baked – then you add the brie and your preserves, pop the bread lid back on and bake! But hey, we’ll get more into that below.

This Brie is perfection. It is:

  • Ooey-gooey and melty;
  • Has hot, toasted bread;
  • Doesn’t dirty many dishes (bonus!);
  • Super fun to eat and pull apart;
  • Perfect appetizer to dig into and share with friends;
  • Sweet and savoury;
  • It’s bread, filled with cheese. That should say it all!

You will not be able to get enough of this brie, trust me!

Brie Bread Bowl

  • 1 Sourdough Boule
  • 2 tbsp. olive oil
  • Salt & pepper, to taste
  • 1/4 cup fruit preserves of your choice (I like apple, fig or apricot)
  • Nuts (optional!)
  • 1 tsp. Thyme or other dried herb
  • 12-oz. wheel of brie, with the top rind removed

Preheat oven to 350°

Slice about an inch off the top of the bread, put aside. Place your wheel of brie on top of the bread loaf, and use a knife to carefully trace around it. Scoop out the inner circle of where you traced, gently, and cut up for dipping use later!

Brush olive oil, salt & pepper on the inside of the bread. Carefully cut down around the edges of the bread, being careful to not cut all the way through, to create slices that you will tear off after baking.

Place your wheel of brie into the bread (with the top rind of the brie removed!), spread with your fruit preserves, nuts (if using), and spices.

Place the bread top back onto the loaf, and bake until the cheese is ooey gooey and melted, and the bread is hot and toasted – about 20-30 minutes.

Serve fresh out of the oven, and watch the ooo’s and ahh’s as you rip of that first piece of bread and see the brie ooze out!! Use the leftover bread from the boule that you removed to also dip into the melted brie!

PERFECTION!

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