This is the main content.
Baked Brie Bread Bowl
Recipes
Baked Brie Bread Bowl
6 servings
50 minutes total (Active 10 minutes)

Ingredients

  • 1 unsliced Bakery sourdough round
  • 1 cup apricot (or pineapple) preserves
  • 1 (7 oz) Deli French Brie round (or wedge)

Steps

    1. Preheat oven to 350°F. Slice off top of bread (reserve). Remove insides by gently pulling out with fingers, leaving a 2-inch border inside bread. Make vertical cuts around the outer rim of bread bowl, 3 inches down and about 1 inch apart.
    2. Spoon one-half preserves into bread bowl. Cut top rind from Brie (discard rind), and place cut-side up in bread bowl. Spoon remaining half preserves over Brie and place reserved bread top on preserves. Bake 35–40 minutes until cheese is gooey. Tear bread chunks from outer edge to dip.
Other Preparation Methods
    • Appetizer: Preheat oven to 400°F. Place Brie in center of thawed puff pastry sheet. Stretch and wrap pastry around Brie; brush with beaten egg. Bake 25 minutes or until pastry is golden and cheese is gooey. Drizzle with honey.
    • Sandwich: Layer sliced Brie, sharp cheddar, and apples with honey and cracked black pepper between 2 slices of thick-cut, buttered bread; grill until cheeses melt.

Amount per ⅙ recipe serving: Calories 460, Total Fat 12g, Sat Fat 7g, Trans Fat 0g, Chol 35mg, Sodium 660mg, Total Carb 74g, Fiber 2g, Sugars 35g, Protein 14g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 15%