Hot Brie In A Sourdough Bowl Recipes

BAKED BRIE BREAD BOWL

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.

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!

SOURDOUGH BREAD BOWL SANDWICH

Steps:

• Prepare campfire or grill for low heat. Cut a thin slice off top of bread loaf. Hollow out bottom of loaf, leaving a 1/2-in.-thick shell (save removed bread for another use). Spread dressing on inside of hollowed loaf and under the bread top. Layer inside with cheddar, ham, provolone and turkey. Replace top. Place on a piece of heavy-duty foil (about 24x18 in.). Brush loaf with butter. Fold foil edges over top, crimping to seal., Cook over campfire or grill until heated through, 25-30 minutes. Let stand 15 minutes before removing foil. Cut into wedges.

HOT BRIE IN A SOURDOUGH BOWL

Steps:

• Mix spices and sugar; set aside. Cut circle in top of bread and remove bread center to make room for the Brie.
• Spread butter in bread and sprinkle with half of the spice mixture. With a knife, make 2-inch cuts around edge of bread at 1-inch intervals.
• Remove rind from Brie; place in bread. Sprinkle Brie with remaining spice mixture. Replace top of bread. Bake on baking sheet at 350 degrees 20-30 minutes.
• To serve, remove bread top and break into bite-size pieces. Dip bread pieces in hot Brie.

BAKED BRIE BREAD BOWL WITH ONION JAM

Steps:

• Put the bacon in a large nonstick skillet and turn the heat to medium. Cook until the fat renders, about 5 minutes, then add the onion and season with salt and pepper. Cook, stirring, until the onion softens, about 5 minutes. Add the thyme sprigs and garlic; reduce the heat to medium low. Continue to cook, stirring occasionally, until the onion is browned and broken down, 30 to 35 minutes, adding the vinegar and brown sugar in the last 5 to 10 minutes. If the pan gets too dry, add a splash of water and scrape up any browned bits. Remove from the heat; stir in the mustard and parsley.
• Meanwhile, preheat the oven to 350˚ F. Put the brie in the freezer to firm up, 5 to 10 minutes. Using a serrated knife, slice off the top one-third of the bread loaf (reserve the top). Hollow out the bread so that the brie will fit inside. Slice the top and insides of the bread; drizzle with the olive oil and season with salt and pepper. Arrange the sliced bread on one baking sheet and put the bread bowl on the other.
• Remove the brie from the freezer and trim off the top rind. Fit the brie inside the bread bowl and top with the onion jam, discarding the thyme stems. Transfer both baking sheets to the oven and bake until the bread is toasted and the brie is hot, about 10 minutes for the sliced bread and 15 to 20 minutes for the bread bowl. Sprinkle the brie with thyme. Serve with the toasted bread.

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.

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.