Prep time : 15 minutes Cook time: 15-20 minutes | serves 10
This is a fun twist on a classic dish – baked brie is a staple on the holidays. Try this recipe out the next time you’re hosting or just because!
What you need
Sourdough loaf: this is the base of your bowl, so you want your sourdough loaf to be fresh. We recommend heading to your local bakery or the fresh bakery section of your grocery store. If you’re adventurous you can head over to our sourdough recipe and make your own. If you want to use a different kind of bread loaf, you absolutely can do so. Just make sure its large enough for your brie wheel.
Brie cheese: there are so many options out there for brie; sizes, shapes and textures. We used an 8 inch round triple creme brie. This brie wheel fit beautifully in our sourdough loaf allowing enough room for our brie wheel and bread for dipping.
Spices: we added fresh rosemary and sea salt. The rosemary will give your brie a beautiful aroma and the sea salt will work perfectly in contrast to the sweetness of this dish.
Toppings: in this recipe we topped our brie round with brown sugar, walnuts, fresh fruit and locally sourced honey. There are many variations of this dish – don’t limit yourself, have fun with jams or go a more savory route.
Step 1: CUT YOUR BREAD
Cut a hole at the top of your loaf. Use your brie wheel as a marker – you want to use a sharp knife to cut a hole the size of the brie wheel.
Step 2: REMOVE YOUR BREAD
Remove the middle of your loaf, but don’t get rid of the excess, you will use it as additional bread for dipping.
Step 3: PREP YOUR BRIE
Carefully score the top of your brie wheel. Creating a surface grid on the top. This will allow all your spices to bleed through and create even more dipping pleasure!
Step 4: PLACE YOUR BRIE IN YOUR BREAD
Place your scored brie wheel in the hole you created in your loaf. Now it’s time for toppings – we put a light layer of brown sugar on the top to create a sweet bite. In the oven the sugar will seep through the brie wheel. Also add your fresh spices – we chose rosemary.
Step 5: PLACE YOUR BREAD BOWL IN THE OVEN
We recommend placing your bread on a baking sheet before popping it in the oven. Place your baking sheet in the oven at 400 for 15 minutes or until you have reached your preferred toastiness.
Step 6: REMOVE YOUR BREAD BOWL AND LET COOL
Remove your bread bowl from the oven and set out to let cool – here is where we recommend to add your additional toppings. We added a fresh sprig of rosemary, a pinch of salt, dried cranberries, walnuts and fresh fruit. We also were able to get our hands on some locally sourced honey and drizzled that on top.
Step 7: DIVE IN
Grab a bread knife and cut into your bread bowl, this will allow all the ooy gooy brie to ooze out. Use the extra bread for dipping and enjoy! It simply just warms the soul.
This is a great dish to enjoy with friends and family – the perfect serving dish, but NO double dippers! Depending on your crowd this dish could feed about 10 people.
Ingredients
- 1 fresh sourdough loaf or any round loaf of your choice
- 1 brie wheel
- 2 tbsp of brown sugar
- 1 tbsp of honey
- 1 rosemary sprig
- ½ cup of walnuts
- 1/3 cup of dried cranberries
- pinch of salt
- fresh seasonal fruit
