The ultimate holiday party appetizer. Baked Brie in a Sourdough Bread Bowl! Topped with brown sugar and white wine this may be the best way to eat cheese ever!!
Imagine a swimming pool, not filled with water but with gooey melted brie cheese. That’s how I’d describe this Baked Brie appetizer.
Sounds a bit weird but It really is just a pool of delicious-ness, and let’s not even mention that it’s topped with brown sugar, white wine and fresh rosemary!!!!
I don’t usually do the multi-exclamation points but guys, this is totally worthy of them. This is so flippin’ easy to make and if you serve it at a holiday party, be prepared to break up a huddle around the table.
It all starts out simple enough. Just buy one of those par-baked breads that are available in most stores, a circle of brie and cut a hole in the middle of the bread. Dig out the inside making sure to save the bread because those clumps become dippers! We ain’t wasting anything here.
Seriously, every single part of this obnoxiously cheesy mess is edible!
We’re almost done with this recipe already, I told you this was an easy one to pull together.
After giving the top of the cheese a quick skim with a knife, top with brown sugar, white wine and my all time favorite go-to herb…fresh chopped rosemary.
Bake the whole thing in the oven and 15 minutes later you’ll understand the meaning of cheese porn.
The rind will have collapsed and the surface of the cheese will be a sweet caramelized flavor. The bread should be well done and mega-crispy. Serve at once with extra crackers and the chunks of bread from the inside if the bowl.
Dip deep and scoop!
- 1 whole par-baked sourdough or french round boule about 6-8 inches in diameter
- 1 tbsp olive oil
- 13 ounce wheel of brie cheese Usually sold in a round box
- 2 tbsp dark brown sugar
- 2 1/2 tsp white wine
- 1 tbsp fresh chopped rosemary
Preheat the oven to 450 degrees F,
Using a sharp serrated knife slice the rounded top part of the bread off creating a lid. Set aside.
Roughly measure the circumference of the brie on the bread and carefully cut out a circle the same size making sure to not go through the base of the bread.
Pull out the bread from the center where the cheese will be placed. Tear the bread into small chunks and place on a baking tray. Drizzle the olive oil over the bread chunks.
Using a sharp knife take of some of the surface of the brie to let the other ingredients penetrate the cheese.
Place the cheese into the hollowed out circle and top with the brown sugar spreading it out over the cheese.
Pour the wine over the sugar and top with the chopped rosemary.
Place on the same baking tray as the lid and the extra bread chunks and bake in the oven for 15 minutes.
Serve at once with extra crackers and the crusty bread chunks from the inside of the sourdough boule.