Baked brie bread bowl recipe
If you’re looking for a recipe that will allow you to feed friends with ease (and garner yourself a slew of compliments at the same time), this baked brie dish is the answer.
Utterly indulgent and entirely delicious, the combination of oozing, melted cheese and crispy bread is a tried-and-tested formula. Here, self-trained chef Dan Pelosi gives the dish a fun update by way of an edible bread bowl and a fig jam drizzle.
Renowned for his vibrant personality and achievable comfort food dishes, Instagram sensation Dan (@grossypelosi) released his debut cookbook, Let’s Eat: 101 Recipes to Fill Your Heart & Home, earlier on this year to instant acclaim. The book, which includes this recipe, became a New York Times bestseller and won Dan praise for its tasty yet accessible recipes and warm, inclusive tone.
Dan says that baked brie smothered with jam and wrapped in pastry has long been a favourite dish in his family, describing the indulgent creation as: “Crusty bread, ready to pull and dip into a well of warm, gooey brie and sweet mostarda di frutta (though you can use any jam you like), sprinkled with fresh thyme leaves and a bit of grated cheese.”
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 227 g wheel of brie
- 1 large sourdough boule
- 4 tbsp unsalted butter, melted
- 2 tbsp freshly grated Parmesan or pecorino
- 1 tbsp fresh thyme leaves
- 2 tbsp shop-bought fig jam
- 8 oz wheel of brie
- 1 large sourdough boule
- 4 tbsp unsalted butter, melted
- 2 tbsp freshly grated Parmesan or pecorino
- 1 tbsp fresh thyme leaves
- 2 tbsp shop-bought fig jam
- 8 oz wheel of brie
- 1 large sourdough boule
- 4 tbsp unsalted butter, melted
- 2 tbsp freshly grated Parmesan or pecorino
- 1 tbsp fresh thyme leaves
- 2 tbsp store-bought fig jelly
Details
- Cuisine: European
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4 and line a large baking tray (baking sheet) with foil.
- Slice the top off the brie, just enough to expose the cheese beneath the rind. Remove an 2.5cm (1in) layer from the surface of the sourdough boule to create a flat layer.
- Line the brie up on top of the loaf and cut around it, ensuring you slice all the way down to the bottom crust of the boule, but being careful not to slice through it.
- Set the brie aside and remove the middle section of the sourdough boule. Slice the remaining outer crust of the bread bowl straight down in 2.5cm (1in) segments, again cutting all the way down, but not through, the bottom crust. Cut the reserved bread scraps into 2.5cm (1in) croutons.
- Place the croutons on the prepared baking tray (sheet) and toss with 1 tbsp of the melted butter and 1 tbsp of the Parmesan. Nestle the bread bowl in the centre of the tray and arrange the croutons around it.
- Brush the inside and rim of the bread bowl with the remaining 3 tbsp melted butter, then return the brie wheel to the centre of the bowl.
- Sprinkle the remaining Parmesan and the thyme leaves around the rim of the bowl and spoon the fig jam (jelly) over the top of the brie.
- Bake in the preheated oven for 20-30 minutes, until the cheese is gooey and the bread is toasted. Transfer the bread bowl and croutons to a platter and serve.
Recipe adapted from Let’s Eat: 101 Recipes to Fill Your Heart & Home by Dan Pelosi (Union Square & Co., £25). Photography by Andrew Bui.
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