Baked Brie Bread Bowl

Name: Baked Brie Bread Bowl
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1 sourdough bread boule; One 8-ounce Brie wheel, double cream preferred; 2 tablespoons olive oil; 2 tablespoons habanero pepper jelly; Pinch kosher salt; Pomegranate seeds, for garnish

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Level: Easy

Total: 30 min
Active: 10 min

Yield: 4 to 6 servings

Level: Easy

Total: 30 min
Active: 10 min

Yield: 4 to 6 servings

Ingredients

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1 sourdough bread boule

One 8-ounce Brie wheel, double cream preferred

2 tablespoons olive oil

2 tablespoons habanero pepper jelly

Pinch kosher salt

Pomegranate seeds, for garnish

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.
Slice off the top third of the bread boule and set aside. Place the Brie wheel in the center of the bread and cut around to "trace" the outline of the Brie in the bread; be careful not to go all the way through the bottom. Remove the center part of the bread that was traced out and cut into 1-inch pieces for dipping. Brush the oil along the inside exposed bread. Spread the pepper jelly on the bottom and sprinkle with salt. Cut slices in the side of the bread about halfway down and about 1 inch wide all the way around. This will create tearable pieces to enjoy later.
Cut the top layer off the Brie and discard, then place the Brie in the bread. Cover with the bread top and bake until the cheese is melty and the bread is crusty, about 20 minutes. Top with a sprinkling of pomegranate seeds. Serve with the bread and fruit or veggies if desired.