Baked Brie in a Bread Bowl
Votes: 4
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Warm baked brie becomes gooey, creamy, and smooth, making it perfect for serving as a dip. Bake it in a bread bowl, which will keep the cheese from spreading completely while also serving as an appetizer you can tear off and dip into. For this recipe, choose a round loaf larger than the brie wheel. Don't forget to trim off the top rind of the cheese, otherwise it will be awkward to dip appetizers into. Garnish the dip with pomegranate seeds and arrange raw vegetables and fruit around the bread bowl.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 round sourdough bread
- 1 wheel of Brie cheese (220 g), preferably with double cream
- 2 tbsp. l. olive oil
- 2 tablespoons habanero pepper jelly
- A pinch of coarse salt
- Pomegranate seeds, vegetable sticks and fresh fruit, such as pineapple, for serving
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Recipes with similar ingredients: Brie cheese, sourdough bread, pepper jelly
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Cut off the top third of the bread and set aside. Place a circle of Brie cheese in the center of the bread and use a knife to cut its outline into the bread, being careful not to cut into the bottom of the bouillon. Remove the cut-out crumb from the center of the bread and cut into 2-cm pieces (set aside for dipping). Brush the inside of the bread with olive oil.
- Place pepper jelly on the bottom and sprinkle with salt. Cut the sides of the bread bowl about halfway around, 2-3 cm apart, to make it easier to tear off pieces later.
- Cut off the top rind of the Brie cheese and discard it. Place the cheese in the bread. Cover with the bread topping and bake until the cheese is melted and the bread is crisp, about 20 minutes. Sprinkle the cheese with pomegranate seeds. Serve with bread and fruit or vegetables for dipping.
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