All the gooey cheesyness of baked brie baked right in the bread to dip in it. Brie, garlic, prosciutto, and fresh thyme come together to make a delicious dip for a pull apart sourdough round. 6 ingredients and 20 minutes is all you need to make this impressive appetizer. Perfect for any holiday celebration or even just a Tuesday night.
Hot honey may be the perfect condiment. It’s sweet, spicy, and yummy in this recipe or drizzled over pizza or even fried chicken.
This bread bowl can be easily customized with different flavors. If you aren’t a garlic fan maybe add more herbs or some paprika for more spice. You could even go with a sweet combination with brown sugar, dried cranberries and rosemary. I really prefer baking brie this way. When you make brie en croute, I find it hard to keep your pastry crisp. It always seems to be soggy no matter how long you bake it. I also find dipping a cracker into cheese that has already been wrap in pastry little bit weird but thats just me ;)
Hot honey may be the perfect condiment. It’s sweet, spicy, and yummy in this recipe or drizzled over pizza or even fried chicken. It helps to cut through and brighten rich cheese, fat or saltiness. You get a floral sweetness of the honey at first and a kick of heat from the chili in the back. You can make the honey as spicy as you like. Heating the chili and honey together help the honey become infused with the spicy chili flavor. So, let it sit for a few minutes before tasting to see if you should add more chili.
1 sourdough round or French/Italian boule
12 ounce double cream brie round with top rind removed or wedge with rind removed and cut into cubes
2 ounce cubed prosciutto; you could also use pancetta or diced bacon (if you use bacon I would brown it first)
1 garlic clove, minced
1 teaspoon fresh thyme leaves
hot honey; for drizzle (recipe below)
olive oil
salt and pepper
Preheat the oven to 450 degree F and line a baking sheet with parchment paper.
Cut off the top of the sourdough round to make a lid and hollow out a circle roughly the size of your brie making sure not to cut all the way to the bottom. Once you have removed the middle, slice the sides of your bread to make pullaparts for dipping. Make sure not to slice completely through the bottom.
Tear the bread your removed into small chunks and reserve the lid or also tear it into small pieces. Place on your baking sheet and drizzle with olive oil and sprinkle with salt.
Add your brie, prosciutto, garlic, thyme, and a good sprinkling of fresh cracker pepper to the hollowed out circle. Give the bread bowl and brie a gently drizzle of olive oil and bake for 15 minutes until the cheese is completely melted and the bread has toasted.
Remove from the oven. Drizzle with hot honey and an extra sprinkling of thyme leaves before serving.
hot honey: combine 1/4 cup clover honey and 1 teaspoon chili paste (or the amount to your taste) in a small sauce pan over low heat until warm. Remove from the heat and set aside until ready to serve.
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Beth Wegner
fall, thanksgiving, brie, baked brie, sourdough, savory, prosciutto, honey, hot honey, Garlic, Thyme, Appetizer, boule
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