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 bread bowl appetizer.
Sounds a bit weird but It really is just a pool of deliciousness, 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.
How to make the ultimate baked brie in a sourdough bread bowl!
It all starts out simple enough. Just buy one of those par-baked loaves of bread 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 extra clumps of bread 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 brie bread bowl 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.
Place the bread bowl along with the extra bread chunks on a baking tray Bake the brie in the oven and 15 minutes later you’ll understand the meaning of cheese porn.
The rind will have become soft and the surface of the cheese will be a sweet caramelized flavor. The bread should be well done and mega-crispy.
I like to use crackers that are going to be able to stand up to a good sized dip into the cheese. There’s nothing worse than crackers that break in the dip. Apple slices would be great to use also
Transfer the baked brie to a large party platter and serve at once with extra crackers and the chunks of bread from the inside of the bowl.
No you don’t. The rind will soften and remain just as tasty as the inside of the brie.
A wedge of brie should be taken from the fridge about 30 minutes before you plan to eat it. This will let it come to room temperature and soften which releases more of the flavors from the brie.
Definitely! I recommend a pepper jelly but any sweet fruit version will work well.
more fun party appetizers
Baked Brie in a Sourdough Bread Bowl
- 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 ½ 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.