Briebread Recipes

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BLOOMIN' BRIE BREAD



Bloomin' Brie Bread image

Make and share this Bloomin' Brie Bread recipe from Food.com.

Provided by Bonnie G 2

Categories     Cheese

Time 30m

Yield 1 Blooming brie, 6 serving(s)

Number Of Ingredients 6

1 boule
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon italian seasoning
12 ounces brie round, top rind removed
3/4 cup shredded mozzarella cheese

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 BREAD BOWL



Baked Brie Bread Bowl image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 sourdough bread boule
One 8-ounce Brie wheel, double cream preferred
2 tablespoons olive oil
2 tablespoons habanero pepper jelly
Pinch kosher salt
Pomegranate seeds, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Slice off the top third of the bread boule and set aside. Place the Brie wheel in the center of the bread and cut around to "trace" the outline of the Brie in the bread; be careful not to go all the way through the bottom. Remove the center part of the bread that was traced out and cut into 1-inch pieces for dipping. Brush the oil along the inside exposed bread. Spread the pepper jelly on the bottom and sprinkle with salt. Cut slices in the side of the bread about halfway down and about 1 inch wide all the way around. This will create tearable pieces to enjoy later.
  • Cut the top layer off the Brie and discard, then place the Brie in the bread. Cover with the bread top and bake until the cheese is melty and the bread is crusty, about 20 minutes. Top with a sprinkling of pomegranate seeds. Serve with the bread and fruit or veggies if desired.

BRIE BREAD



Brie Bread image

This is an outstanding addition to your Tapa Table and so easy to make. I received this recipe from my friend Pat who I had met in Sint Maarten.

Provided by An American in Spain

Categories     Cheese

Time 17m

Yield 20 Tapas

Number Of Ingredients 5

1/4 lb butter
6 ounces brie cheese
1/4 cup onion, diced
1/4 teaspoon basil
1 loaf French bread

Steps:

  • Melt the butter in a sauce pan and onion and basil.
  • Cut the Brie into small pieces and add to the butter mixture.
  • Stir until the Brie is melted.
  • Slice the French Bread in half lengthwise.
  • Take each half and cut ALMOST all the way through into slices about 1 1/2 inches each.
  • Spread the melted brie mixture over each half of the loaf.
  • Note: At this point you can refrigerate the bread/brie and continue just before serving.
  • Place each half of the under the broiler until the cheese is bubbly.
  • Tear the individual pieces completely off the loaves and place on serving platter.

BRIE WITH HERBS IN BREAD



Brie With Herbs In Bread image

Provided by Jacques Pepin

Time 4h15m

Yield Six servings

Number Of Ingredients 9

1 French baguette-type loaf of bread (about 10 ounces)
1/4 cup virgin olive oil
3 tablespoons dry white wine
1 teaspoon coarsely ground black pepper
2 cloves garlic, peeled and chopped (about 1 teaspoon)
1 piece of ripe Brie cheese (about 10 ounces)
3 tablespoons chopped chives
1 cup coarsely shredded basil leaves
1 1/2 cups loose coarsely shredded sorrel leaves (other herbs can be used instead, depending on availability)

Steps:

  • Cut the baguette in half lengthwise and sprinkle the cut surface of each half with the oil, wine, pepper and garlic, dividing the ingredients evenly between the two halves.
  • Trim the Brie to remove any crust and cut into quarter-inch slices, preferably large and thin. Spread half the herbs on the cut surface of the bottom half of the loaf and arrange the cheese slices on top. Spread the remaining herbs on top of the Brie and place the top half of the bread loaf on top to reform the loaf. Press firmly together and roll as tightly as possible in plastic wrap and then in aluminum foil. (If tightly wrapped, the bread absorbs the juices better.)
  • Press the loaf between two baking sheets and refrigerate with three-to-five pounds of weight (a can or jar, perhaps) on top for four to five hours before cutting in slices to serve. It can be consumed cold or lukewarm

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 549 milligrams, Sugar 3 grams, TransFat 0 grams

BAKED BRIE



Baked Brie image

This baked brie is a delicious addition to any party hors d'oeuvres.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 cup pecan halves
3/4 cup packed dark-brown sugar
All-purpose flour, for dusting
2 standard packages (17 1/4 ounces) frozen puff pastry, thawed
1 wheel (2.2 pounds) brie
1 large egg yolk
2 tablespoons heavy cream

Steps:

  • In a medium bowl, combine pecans and sugar, using your fingertips to thoroughly mix; set aside. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside.
  • Lightly dust work surface with flour. Place 2 sheets (one box) of puff pastry on the work surface one on top of the other. Using a rolling pin, adhere the 2 pieces of the puff pastry together. Continue rolling puff pastry until it is very thin, slightly less than 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the puff pastry into a 13-inch round, reserving scraps for decorating.
  • Place the brie in the center of the puff pastry. Top the brie with pecan mixture, spreading to within 1/2 inch of the edge of the cheese. Be sure to remove any sugar or nuts from the puff pastry, as they may cause holes to form during baking. Fold puff pastry up and over brie to enclose. The center of the brie will not be completely covered with pastry. Transfer to prepared baking sheet.
  • Lightly dust work surface with flour. Repeat rolling and cutting process with remaining 2 sheets of puff pastry. Drape pastry over the brie, tucking the edges under to enclose.
  • In a small bowl, combine egg yolk and cream to make an egg wash. Cut reserved scraps of puff pastry into decorative shapes. Using a pastry brush, gently brush the decorative shapes with the egg wash, and adhere to wrapped brie. Brush the wrapped brie evenly with the egg wash. Transfer to refrigerator and chill for at least 30 minutes and up to overnight.
  • Preheat oven to 400 degrees. Bake brie until golden brown and puffed, about 30 minutes. Reduce oven temperature to 350 degrees and bake until dark golden brown, 25 to 35 minutes more.

BAKED BRIE IN A BREAD BOWL RECIPE BY TASTY



Baked Brie In A Bread Bowl Recipe by Tasty image

Here's what you need: sourdough bread bowl, brie cheese, olive oil, white wine, garlic, bacon, pepper, fresh chive, potato chip, mini potato, spaghetti, carrot

Provided by Gwenaelle Le Cochennec

Categories     Sides

Yield 4 servings

Number Of Ingredients 12

1 sourdough bread bowl
7 oz brie cheese, 1 wheel
2 tablespoons olive oil
1 tablespoon white wine
4 cloves garlic, minced, divided
2 strips bacon, cooked and chopped
pepper, to taste
fresh chive, chopped, to taste
potato chip
mini potato
spaghetti
carrot

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!

Nutrition Facts : Calories 524 calories, Carbohydrate 40 grams, Fat 29 grams, Fiber 1 gram, Protein 25 grams, Sugar 3 grams

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