Baked Brie in a Sourdough Bead Bowl

• Produce

  • 1 tbsp Rosemary, Fresh

• Baking & Spices

  • 2 tbsp Brown sugar, dark

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 13 ounce wheel Brie cheese

• Beer, Wine & Liquor

  • 2 1/2 tsp White wine

• Other

  • 1 Whole par-baked sourdough or french round boule (about 6-8 inches in diameter

Found on foodnessgracious.com

Description

Directions

• Preheat the oven to 450 degrees F,
• Using a sharp serrated knife slice the rounded top part of the bread off creating a lid. Set aside.
• Roughly measure the circumference of the brie on the bread and carefully cut out a circle the same size making sure to not go through the base of the bread.
• Pull out the bread from the center where the cheese will be placed. Tear the bread into small chunks and place on a baking tray. Drizzle the olive oil over the bread chunks.
• Using a sharp knife take of some of the surface of the brie to let the other ingredients penetrate the cheese.
• Place the cheese into the hollowed out circle and top with the brown sugar spreading it out over the cheese.
• Pour the wine over the sugar and top with the chopped rosemary.
• Place on the same baking tray as the lid and the extra bread chunks and bake in the oven for 15 minutes.
• Serve at once with extra crackers and the crusty bread chunks from the inside of the sourdough boule.

Nutrition