Baked Brie Bread Bowl Recipes

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.

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!

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Bring the sugar and orange juice to a boil in a medium saucepan over medium-high heat and cook until the sugar has dissolved, about 3 minutes. Stir in the cranberries and 1 teaspoon rosemary and cook, stirring occasionally, until the liquid has thickened and reduced by half, about 20 minutes. Transfer to a baking sheet and refrigerate until cooled, about 1 hour.
• Meanwhile, center the wheel of Brie on top of the bread boule. Using the Brie as a guide, trace a circle a little larger than the wheel of cheese with a paring knife and cut into the top of the bread and pull out the "plug". Trim and flatten it so it can be used as a lid for the bread bowl. Scoop out the insides of the bread boule, leaving about 1/2-inch of bread around the side.
• Starting halfway up the side of the bread boule, use a serrated knife to cut a 1/2-inch deep horizontal slit around the entire bread boule. Now, starting at the rim of the bread boule cut down about 3/4-inch deep to connect to the first horizontal cut. Repeat all around the rim of the bread, spacing these vertical cuts about 1-inch apart. Brush the inside of the bread with the butter and sprinkle with the remaining 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper.
• Reserve 1/4 cup of the cranberry sauce and spread the remaining sauce into the bottom of the bowl. Slice the top off the Brie and place into the bread on top of the cranberries. Transfer to the prepared baking sheet. Place the lid back on top and bake until the cheese is warm and gooey and the bread has turned a golden brown, 45 to 50 minutes.
• Transfer to a serving platter and remove the lid and top with the reserved cranberry sauce. Rip the pull-apart pieces off around the outer edge and dip. Toast the extra scooped out bread and serve as extra dippers on the side.

Steps:

• Preheat oven to 425 degrees Farenheit. Cut 1/4 of the top off of the bread loaf. Tear out the inside bread from the loaf. Tear into 1 inch pieces and set aside into a serving bowl. Leave a 1 inch thickness to walls of the bread loaf. Rub the cut side of the garlic clove all over the inside of the hollowed out bread bowl. Brush 2 tablespoons of the olive oil on the inside of the hollowed out loaf. Cube the brie into 1 inch pieces. You can remove the rind or leave it on. (To remove the rind without losing a lot of cheese, use a piece of unflavored dental floss. Hold both ends of the floss and run it just underneath the rind and pull all the way through.) Fill the bread with the cubes of brie. Sprinkle the Herbs de Provence and pepper over the cheese. Cover the bread bowl with the lid that was previously cut. Brush the outside of the loaf with 1 tablespoon of olive oil. Wrap the filled bread bowl with foil and bake for 30-40 minutes. Remove from oven. Take the bread bowl out of the foil, remove the lid and serve with the bread pieces.

Steps:

• With a sharp knife, cut a 'lid' from the top of the bread. Carefully remove insides, leaving a 1-inch crust. In a small bowl, mix butter with garlic. (Time-saving tip: Microwave butter and garlic together until butter melts.) Brush the garlic butter inside the loaf. Slice brie into cubes and place the cheese inside the loaf. Sprinkle with thyme, marjoram and cayenne pepper. Top the loaf with the reserved bread lid. Set the brie-filled loaf on a baking sheet and bake at 350 degrees, until cheese is melted and loaf is crusty, 12 to 15 minutes. Serve a salad while the bread is in the oven. Serve the bread hot on a large wooden cutting board set in the center of the table. Break off pieces and dip into the melted cheese. This recipe yields 2 servings.