Brie Bread Bowl Recipes

BAKED BRIE IN A BREAD BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut off the top of the bread boule so the top surface is flat and without crust. Slice the crusty top into sticks and set aside.
• Set the brie wheel on top of the bread and cut out a hole for the brie. Set the brie aside and remove the cut out bread.
• In a small bowl, mix the olive oil with 2 cloves of garlic and brush over the bread. Set the boule aside.
• Carefully cut the top rind off of the brie wheel. Place the brie, cut-side up, inside the bread and set it on a baking sheet lined with parchment paper.
• Scoop out about a tablespoon of the center of the brie and pour the white wine into the divot.
• Top the brie with the remaining minced garlic and chopped bacon, and season with pepper. Arrange the bread sticks next to the bread on the baking sheet.
• Bake for 15- 20 minutes, until the brie is completely melted.
• Sprinkle with chives.
• Dip the bread sticks and any other dipping items you'd like in the brie.
• To reheat, bake the brie at 250°F (120°C) for about 15 minutes, until melted.
• Enjoy!

BRIE-AND-CRANBERRY STUFFED BREAD BOWL

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Bring the sugar and orange juice to a boil in a medium saucepan over medium-high heat and cook until the sugar has dissolved, about 3 minutes. Stir in the cranberries and 1 teaspoon rosemary and cook, stirring occasionally, until the liquid has thickened and reduced by half, about 20 minutes. Transfer to a baking sheet and refrigerate until cooled, about 1 hour.
• Meanwhile, center the wheel of Brie on top of the bread boule. Using the Brie as a guide, trace a circle a little larger than the wheel of cheese with a paring knife and cut into the top of the bread and pull out the "plug". Trim and flatten it so it can be used as a lid for the bread bowl. Scoop out the insides of the bread boule, leaving about 1/2-inch of bread around the side.
• Starting halfway up the side of the bread boule, use a serrated knife to cut a 1/2-inch deep horizontal slit around the entire bread boule. Now, starting at the rim of the bread boule cut down about 3/4-inch deep to connect to the first horizontal cut. Repeat all around the rim of the bread, spacing these vertical cuts about 1-inch apart. Brush the inside of the bread with the butter and sprinkle with the remaining 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper.
• Reserve 1/4 cup of the cranberry sauce and spread the remaining sauce into the bottom of the bowl. Slice the top off the Brie and place into the bread on top of the cranberries. Transfer to the prepared baking sheet. Place the lid back on top and bake until the cheese is warm and gooey and the bread has turned a golden brown, 45 to 50 minutes.
• Transfer to a serving platter and remove the lid and top with the reserved cranberry sauce. Rip the pull-apart pieces off around the outer edge and dip. Toast the extra scooped out bread and serve as extra dippers on the side.

ONION BRIE BOWL

Steps:

• In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; add the brown sugar, vinegar and salt. Cook, stirring occasionally, for 30-35 minutes or until onions are deep golden brown., Cut top third off loaf of bread; hollow out enough bread from the bottom to make room for cheese. Cube removed bread; set aside. Using a knife, make 2-in. cuts into loaf around edge of bread at 1-in. intervals. Remove rind from cheese; cut cheese in half horizontally. Layer half of the cheese and onions in bread. Repeat layers., Transfer to an ungreased baking sheet. Bake at 350° for 25-30 minutes or until cheese is melted. Let stand for 10 minutes. Serve with bread cubes. Freeze option: Cool onion mixture. Assemble bread, cheese and onion mixture as directed, wrap and freeze. Freeze bread cubes in a separate freezer container. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake bread bowl as directed, increasing time as necessary until heated through. Serve with bread cubes.

BAKED BREAD BRIE BOWL RECIPE - (4.5/5)

Steps:

• Preheat oven to 425 degrees Farenheit. Cut 1/4 of the top off of the bread loaf. Tear out the inside bread from the loaf. Tear into 1 inch pieces and set aside into a serving bowl. Leave a 1 inch thickness to walls of the bread loaf. Rub the cut side of the garlic clove all over the inside of the hollowed out bread bowl. Brush 2 tablespoons of the olive oil on the inside of the hollowed out loaf. Cube the brie into 1 inch pieces. You can remove the rind or leave it on. (To remove the rind without losing a lot of cheese, use a piece of unflavored dental floss. Hold both ends of the floss and run it just underneath the rind and pull all the way through.) Fill the bread with the cubes of brie. Sprinkle the Herbs de Provence and pepper over the cheese. Cover the bread bowl with the lid that was previously cut. Brush the outside of the loaf with 1 tablespoon of olive oil. Wrap the filled bread bowl with foil and bake for 30-40 minutes. Remove from oven. Take the bread bowl out of the foil, remove the lid and serve with the bread pieces.

BAKED BRIE IN A BREAD BOWL

Steps:

• In a small bowl, combine the wine, brown sugar and seasonings. In a large skillet over medium heat, cook shallots in butter until tender. Add pears; cook and stir 3 minutes longer. Add wine mixture; bring to a boil. Cook and stir for 10 minutes or until liquid is evaporated., Cut the top fourth off of the loaf of bread; carefully hollow out enough of bread from the bottom so cheese will fit (discard removed bread or save for another use). Layer half of the cheese, pear mixture and almonds in bread. Repeat layers. Replace bread top. Wrap in a large piece of heavy-duty foil., Bake at 350° for 45-50 minutes or until cheese is melted. Let stand for 10 minutes. Cut into wedges.

BRIE BREAD BOWL

Steps:

• Take one round sour dough loaf and cut out the center.
• Cut what you have cut out into cubes and bake them in the oven for about 5 minutes, until they get toasted on the outside.
• Put them aside and take a slab of brie and put it inside the bread bowl.
• Cover it with brown sugar and crushed walnuts and bake it for about 20 minutes at 350~.
• Arrange cubed bread around it and serve.

BLOOMIN' BRIE BREAD

Steps:

• Preheat oven to 350°. In a small bowl, whisk together olive oil, garlic powder, and Italian seasoning.
• Slice off the top quarter of the bread. Place the wheel of brie on top of the bread and use a paring knife to trace around it. Scoop out the inner circle of bread. Brush the olive oil mixture on the inside of the bread. Carefully, cut down around the edges of the bread to create the slices that people will tear after baking.
• Sprinkle with about 1/2 cup mozzarella, place the brie on top, then sprinkle with the rest of the mozzarella. Place the bread top on top of the cheese and bake until the cheese has melted and the bread is toasty, about 20 minutes.
• Serve warm.

BAKED BRIE WITH CARAMELIZED PEARS, SHALLOTS AND THYME

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.
• Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.
• Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.
• Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.