Description
A decadent and crowd-pleasing appetizer featuring a wheel of brie cheese baked inside a hollowed sourdough bread bowl, slathered with garlic butter and herbs. The bread becomes crispy and golden, while the brie melts into a creamy, dippable center. Perfect for parties or cozy nights in.
Ingredients
Scale
- 1 large round sourdough bread loaf (about 1½ pounds)
- 1 (8-ounce) wheel of brie cheese (rind left on)
- ¼ cup unsalted butter, softened
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for brushing)
- For serving: sliced baguette, crackers, apple slices, or fresh veggies
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
- Slice off the top 1–2 inches of the sourdough bread loaf to create a 'lid'. Set lid aside.
- Carefully hollow out the center of the bread loaf, leaving a ½-inch thick wall around the edges and bottom. Reserve the removed bread pieces for dipping or croutons.
- In a small bowl, mix the softened butter, minced garlic, parsley, rosemary, salt, and pepper until well combined.
- Place the brie wheel in the center of the hollowed bread bowl. Spread the garlic butter mixture evenly over the top and sides of the brie, allowing some to drip onto the bread walls.
- Brush the cut edges of the bread lid and the outside of the bread bowl lightly with olive oil.
- Replace the bread lid on top of the brie and bread bowl. Transfer the assembled bread bowl to the prepared baking sheet.
- Bake for 20–25 minutes, until the bread is golden and crusty and the brie is fully melted (check by gently pressing the top or peeking under the lid).
- Remove from oven and let cool for 5 minutes. Carefully remove the lid (it will be very hot). The melted brie may have expanded—stir gently with a spoon if needed to incorporate any butter that pooled on top.
- Serve immediately with reserved bread pieces, sliced baguette, crackers, or your favorite dippers. Enjoy!
Notes
For a spicier version, add a pinch of red pepper flakes to the garlic butter. You can also substitute sourdough with a round artisan bread like ciabatta or Italian loaf. To make ahead, assemble the bread bowl (without baking) and refrigerate up to 8 hours; add 5–10 minutes to bake time. Leftover baked brie can be reheated in a 350°F oven for 10 minutes.
Nutrition
- Calories: 380
- Sugar: 3 g
- Fat: 26 g
- Carbohydrates: 28 g
- Protein: 12 g