Baked Brie in a Bread Bowl Is the Retro Appetizer We Need
Melty baked Brie is even better when it’s swirled with fig jam and capers and baked in a bread bowl.
Ingredient
1 sourdough boule or other round loaf, about 8 inches in diamete
1 (12-ounce) wheel of Brie, at room temperature
1 tablespoon extra virgin olive oil
1/4 cup fig jam
1/4 cup capers
1/4 cup chopped candied walnuts or other nuts
1 teaspoon thyme leaves (optional)
Sliced apples for serving
Direction
Preheat your oven to 425°F. Use a serrated knife to cut across the top dome of the bread, about 5 to 6 inches across, leaving a 1/2 inch perimeter of bread on all sides. Scoop out the center of the bread with a spoon or your fingers, being careful not to puncture the bottom and leaving the bread around the edges intact. Cut 1/2-inch slices around the edges of the bread, being sure to not cut all the way through to the bottom. Brush the top and sides of the bread with the olive oil.
Cut the top of the rind from the Brie wheel in as thin a layer as possible. Place the Brie inside the bread bowl. Bake until the Brie is melted and the bread is toasted, about 20 minutes. Remove Brie bread bowl from the oven, stir in fig jam and capers, top with candied nuts and serve immediately with apple slices.
