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All I want is baked brie in sourdough
Baked brie is my favorite. Melted cheese with beautiful, flavorful toppings… What’s not to love?
And while I can’t get enough of my Baked Brie with Fig Jam and honestly any of my party-ready baked cheese recipes, it’s really hard to compete with this Baked Brie Bread Bowl.
It's seriously my favorite brie appetizer and it's soon to be yours!
Why is the cheese chopped?
My family has been making this recipe for years, so when I was looking at other professional recipe developers' recipes I was surprised that most of them put a whole wheel of brie in the bread.
I'm team chop up the brie. I find that the cheese melts quicker and that's a win in my book!
Ingredient shout-outs!
You don't need me to spoon-feed all the ingredients to you, but here are a few details that you don't want to miss.
- Small Sourdough Boule
- I'm lucky that I can easily get a sourdough boule here in Los Angeles. That slight tang that comes from the fermentation is just SO GOOD with the rich and creamy brie.
- That might not be the case for you. If you can't get sourdough, that's 100% okay! Just grab a small round or oval loaf of bread and go for it!
- Double Cream Brie
- Brie can be expensive... I get it. So, I give you permission to get a low or mid-priced brie! There is no need to get the best quality here, promise! 😜
- I've also made this with both a wheel of brie and wedges. When recipe testing I found that using the wedges is my preference since it's all getting chopped up.
Pro Tip!
- Save time before your party by assembling the bread bowl the day before and keep it wrapped up in the fridge!
- About a hour before baking take it out of the fridge so it can come to room temp, then bake it!
Let's make this deliciousness!
Follow these step-by-step instructions to easily and quickly put this brie appetizer together:
Alright, friend! It's your turn to make my favorite gooey melty brie appetizer!
You and your party guests will love it!
Recipe
Garlicky Gooey Baked Brie in a Sourdough Bread Bowl
Ingredients
- 1 small sourdough boule 1 to 1 ½ pounds (about 6” diameter)
- ¼ cup olive oil divided
- ½ teaspoon salt divided
- 4 large cloves of garlic finely chopped
- 1 pound double cream brie room temperature
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Carefully cut off the top portion of the sourdough boule and cut or tear into bite-sized pieces.
- Using your hands, scoop out the inside portion of the bread, leaving a bread bowl about ½-inch thick.
- Place the bread pieces onto the parchment-lined baking sheet. Drizzle with 2 tablespoons of olive oil and ¼ teaspoon of salt and toss to coat.
- Combine the chopped garlic, remaining 2 tablespoons olive oil and ¼ teaspoons salt into a small bowl and mix well.
- Rub the garlic and olive oil mixture all around the inside of the bread bowl.
- Roughly chop up the brie, place into the bread bowl pressing it down if needed, and place on the parchment-lined baking sheet next to the bread pieces.
- Bake until the cheese is melted and bubbly, 35 to 40 minutes. If the bread is getting too dark, remove the pieces from the pan and loosely cover the bread bowl with parchment paper.
- Transfer the bread bowl and the toasty pieces of bread to a serving platter and serve immediately!
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