Camembert Bread Bowl Recipe By Tasty
BACON AND CAMEMBERT PULL-APART GARLIC BREAD RECIPE BY TASTY
Here's what you need: round sourdough loaf, camembert cheese, butter, fresh parsley, garlic, bacon
Provided by Zach Dresler
Categories Appetizers
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F (180°C).
- Slice the camembert into thick matchsticks.
- Make deep, thick slits into the bread without cutting all the way through, about 90% down is good.
- Rotate the bread 90° and make more cuts, 90% through again, creating little sticks of bread that are all held together by the crust at the bottom.
- Combine the butter, parsley and garlic.
- Stuff camembert in between the bread sticks.
- Drop the cooked bacon bits over the bread, pushing some of them down into the cracks.
- Drizzle butter evenly over the bread.
- Bake for 18-20 minutes until the camembert is melted and the top of the bread is crusty.
- Enjoy!
Nutrition Facts : Calories 411 calories, Carbohydrate 26 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, Sugar 2 grams
CHEESE FONDUE BREAD BOAT RECIPE BY TASTY
Here's what you need: sourdough bread, butter, garlic, cream cheese, shredded cheddar cheese, mozzarella cheese, milk, salt, pepper, egg yolks
Provided by Evelyn Liu
Categories Snacks
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C).
- Cut off the top of the bread. Use a bread knife to cut around the inside of the bread and scoop the center out.
- Cut the center and top of the bread into bite-sized cubes.
- Mix two teaspoons of crushed garlic into the melted butter. Brush the garlic butter on the bottom and the inside walls of the bread boat.
- Dip all the bread cubes in the remaining garlic butter, set aside.
- Combine the cream cheese, cheddar, mozzarella, milk, remaining teaspoon of crushed garlic, salt, and pepper in a medium bowl.
- Pour the cheese mixture into the bread boat.
- Brush the top of the cheese mixture with egg yolk.
- Place the bread boat and the bread cubes on a baking sheet.
- Bake for 15 minutes, remove the croutons, and continue baking the bread boat for another 15 minutes, or until the cheese is melted and a golden brown crust is formed.
- Enjoy!
Nutrition Facts : Calories 442 calories, Carbohydrate 30 grams, Fat 28 grams, Fiber 1 gram, Protein 15 grams, Sugar 4 grams
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CRANBERRY CAMEMBERT BREAD BOWL - SEASONS AND SUPPERS
From seasonsandsuppers.ca
- Prepare cranberry sauce, if making your own: Combine the white sugar, brown sugar, orange juice and water in a small saucepan over medium heat. Add 6 oz. fresh or frozen cranberries (about 2 cups). Cook, stirring regularly, until the cranberries start to pop (about 10 minutes) and liquid thickens slightly. Remove from heat, and transfer to a bowl. Let cool slightly, then cover tightly and refrigerate, if making ahead or let stand at room temperature to cool/thicken somewhat before using. Cranberry sauce will thicken more as it cools.
- Cut the top off the bread round, only cutting to expose the bread a little wider than your cheese round. Place your cheese round on top and using a sharp knife, cut around it about 1/2-inch out and about as deep as your cheese round. Remove inside from the cut area.
- Spoon cranberry sauce into the cavity, then using a spoon, push the excess towards the outside edges. Sprinkle with some thyme leaves. Place the cheese round on top. Cut slices in the top of the cheese in a hashtag pattern. Using a serrated knife, cut slices every 1 1/2-2-inches around the loaf, cutting about 2/3 of the way down the side (these will be the bread wedges you can easily pull of later to eat)
BAKED CAMEMBERT BREAD BOWL - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
- Trim the top from the loaf to leave a circle 1cm larger in diameter than the camembert. Cut down 2cm into the dough to make a circular hole, pulling out the bread. Spread the cranberry sauce all over the cavity, then sit the camembert inside. Score the top, pour over a splash of dry white wine and add the herb sprigs.
- Wrap in foil and bake at 200°C/ 180°C fan/gas 6 for 15-20 minutes. Uncover and return to the oven for 5 minutes until golden and oozing. Tear or slice to serve.
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