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Baked Brie in a Bread Bowl

Source of Recipe

From "Half Homemade, Fully Delicious" by David Venable


Recipe Introduction

"Trust me, everyone is going to ask you for this recipe after the first bite. Hollow out a round bread and save the bread chunks to toast for dipping. Spread fig jam on the inside, then nestle a Brie wheel in the center and top with another layer of jam. The entire 'dish' is baked and served right out of the oven. Once your guests devour the toasts, encourage them to tear apart the bread and enjoy every morsel of this warm deliciousness."

List of Ingredients

â—¦ 1 round sourdough bread, at least 7 inches in diameter
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ ¼ cup plus ¼ cup fig jam
â—¦ 1 (8-ounce) double- or triple-cream Brie cheese wheel
â—¦ 1 tablespoon chopped fresh chives


Recipe

Heat the oven to 350° F. Line a sheet pan with aluminum foil.
Using a serrated knife, slice off ½ to ¾ inch from the top of the bread. Cut the top into wedges and set aside.

Center the Brie on top of the bread. Cut around the Brie to hollow out the bread so the cheese will fit snugly inside. Continue to hollow out the bread, taking care not to cut all the way through the bottom or the sides. Brush the inside of the bread with the oil. Spread ¼ cup fig jam on the bottom of the bread bowl. Carefully tear the hollowed-out bread into 1-inch pieces. Trim off and discard the top rind of the Brie wheel. Place the Brie, cut side up, inside the bread and transfer it to the prepared pan. Top the Brie with the remaining ¼ cup fig jam. Arrange the wedges and pieces of bread on the sheet pan to toast as the Brie melts.

Bake until the Brie is completely melted, 30 to 35 minutes, and the bread pieces are toasted. Sprinkle with chives before serving.

Makes 6 to 8 servings