Baked Brie in bread bowl is a meal I could eat all day. Did I say meal? Well, I absolutely meant it. Give me this soft sourdough bread and gooey Brie, fresh-baked with garlic and herbs, and I will for sure turn this delicious starter dish into my main course.
Melted brie served with warm, toasty sourdough is always a winning combination, but there’s something about a bread bowl that is extra appealing. And with this easy appetizer, the bread bowl pulls apart to become dippers!
what bread is best with Brie?
First, let’s talk about the bread because you really need a good one here. I am a sucker for sourdough. For our baked Brie in bread bowl, you need a round sourdough bread loaf. Pick up one at a local bakery or grocery store, or check out our pretty amazing recipe for a homemade Einkorn sourdough bread !
what you’ll need to make baked brie in bread bowl
This 5-ingredient appetizer (or meal, your call 😋 ) is ALWAYS a hit. Perfect for entertaining, you can prep this a bit in advance and then pop it into the oven until the cheese is melted and gooey and the bread is warm and perfectly toasted. Here’s what you’ll need:
- butter, softened
- garlic cloves, grated or crushed
- 1 round of sourdough bread, about 7 inches in diameter
- fresh thyme leaves (or fresh herbs of your choice)
- a 13.4-oz wheel of Brie cheese
let’s make baked brie in bread bowl!
This is overall, really easy, and most of your time will be spent cutting the bread properly. Here’s a summary of how to do it but be sure to check out the full recipe at the bottom of this post to see all the details and tips!
- Slice the top portion off the bread, reserve, and then place the Brie on top of the cut loaf. Use a serrated knife to cut around the Brie, forming the same size of circle.
- Use a fork to lift and pull out the inner portion of the bread, scraping down to the crust on the bottom without actually breaking through the crust.
- Make your garlic butter, spread it on the inside of the bread bowl (and on the bottom of the cut loaf top), sprinkle fresh thyme on all bread portions. Make 1-1/2 inch slits around the rim of the bread bowl (these little guys will be your pull-apart dippers!).
- Cut the rind off the top of the Brie and discard, or break it into pieces to lay on the bottom of the bread bowl.
- Place the Brie into the bread bowl, sprinkle with more thyme, and place the cut loaf piece on top of the cheese as a lid. Bake the bread bowl for 20 minutes, remove the lid, and then continue to bake for another 10 minutes until the Brie is melted and the bread is golden.
- Serve hot and cut the toasted portions into pieces to be used for dippers.
how do you remove the rind from Brie cheese?
You won’t need to remove the full rind from the Brie since it will be sitting inside of the bread bowl. For this recipe, you only need to worry about removing the top part of the rind. Simply use a sharp knife to cut the top off. Make sure the Brie is chilled for easy cutting since it’s such a soft cheese.
what to serve with baked Brie in bread bowl
This tasty starter can also be modified easily for a different spin! Serve it with extra dippers like crunchy apple slices, crostini toasts or sturdy crackers. Opt for roasted garlic, crisp bacon bits or a variety of fresh herbs to add to the Brie. Other yummy add-ins include fig jam, ginger preserves, or fresh strawberry jam on the side.
I hope you enjoy this baked Brie! It’s simple but impressive with a touch of effortless elegance. The perfect appetizer if you’re feeding a crowd, or a standalone fondue-ish meal for two.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- This French Onion Soup Casserole is flavorful with sweet caramelized onions, Gruyère, and layers of French bread. A spin on the classic in casserole form!
- Our Seared Scallops with Romesco Sauce is a light and delicate yet luxurious seafood dish for any special occasion!
- This Roasted Veggie Quinoa Bowl with Tahini Cashew Dressing is a bowlful (literally) of delicious flavors, complementing textures and heartiness. A nutrient-packed and delicious meal!
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For the Garlic Butter:
- 1 stick (4 oz.) butter, softened
- 4-5 large cloves of garlic, grated or crushed
- 1 round loaf of sourdough bread, 7-inches in diameter
- 3 tablespoons fresh thyme leaves
- 1 13.4-oz. wheel Brie cheese
Preheat oven to 350°F.
For the Garlic Butter:
- Combine the soft butter and the garlic together and set aside.
For the Bread Bowl:
- Slice the top portion off the bread and reserve. Set the wheel of Brie on the sliced bread. Use a serrated knife to cut around the Brie, making a circle in the bread the same size as the Brie.
- Using a fork, lift and pull the bread out to remove the inner portion of the bread. Scrape down to the bottom crust but do not break through the crust.
- Spread garlic butter on the inside of the bread bowl. Also, spread garlic butter on the reserved top and the chunks of bread that you removed from the center of the loaf.
- Sprinkle fresh thyme leaves on all portions of bread.
- Cut 1-1/2 inch slits around the rim of the bread bowl. It will make it easy to grab a chunk of bread to use for dipping into the melted cheese.
- Slice the rind off the top of the Brie and discard it or break it into pieces and lay on the bottom of the bread bowl.
- Set the Brie into the bread bowl and sprinkle with additional thyme leaves. Grab the slice from the top of the bread and place it on the cheese as a lid. Place the bread bowl on a rimmed baking sheet along with the buttered chunks that you removed from the center.
- Transfer to the oven and bake for 20 minutes, then remove the lid and set it on the baking sheet to brown. Continue to bake the bread bowl for another 10 minutes until the Brie has fully melted and the lid and center section have toasted to a crisp golden color.
- Remove from the oven and transfer the bread bowl to a serving plate. Cut the toasted portions into pieces to be used for dippers.
- Serve hot. To reheat place in the oven at 250°F until Brie has melted again, about 10-15 minutes.
- Adding the cut rind to the bottom of the Brie is optional as you can set the Brie directly in the bowl. Another option is to add grated Gruyere, Gouda or Parmesan cheese.
- For additional dippers use crunchy apple slices, crostini toasts or very sturdy crackers.
- Be creative and add crisp bacon bits, fig jam or ginger preserves.
- Any fresh or dried herbs can be substituted for the thyme.
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Amount Per Serving Calories 335 Total Fat 16g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 5g Cholesterol 51mg Sodium 678mg Carbohydrates 32g Net Carbohydrates 0g Fiber 2g Sugar 3g Sugar Alcohols 0g Protein 17g