Elevate your appetizer game with this irresistible sourdough baked brie recipe, featuring warm, gooey cheese encased in a flaky, golden brown sourdough bread bowl.
This crowd-pleasing dish combines the creamy richness of brie with the comforting warmth of freshly baked bread for an unforgettable culinary experience.
A gooey brie bread bowl has that wow factor that makes it the perfect appetizer for any dinner party. If you love it, try our Baked Brie in Puff Pastry, Air Fryer Baked Brie, and Brie Mac and Cheese.
Ingredients
Sourdough Loaf: this recipe calls for 1 fresh loaf of sourdough bread. We recommend going to a bakery or the bakery section of your grocery store.
Brie Cheese: we used an 8-oz. wheel of brie because that’s what would fit inside of our loaf.
Shredded Mozzarella Cheese: shredded cheese is used for extra salt and flavor.
Herbs and Spices: we kept things simple with fresh thyme, salt, and pepper.
Variations and Substitutions
- Toppings: For a flavor twist, consider adding a layer of fig jam, raspberry jam, pepper jelly, or caramelized onions to the unbaked brie wheel before adding it to the bread.
- Bread: Experiment with different types of bakery loaves for unique taste and texture variations.
- Vegan? Swap brie cheese with a dairy-free alternative and use vegan bread dough for a plant-based option.
FAQ
Can I prepare this brie bread bowl ahead of time?
Yes, assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking for convenience.
Can I reheat leftovers?
Absolutely! Simply warm the leftover slices in the oven at 350°F (175°C) until heated through.
Can I use double cream brie for this recipe?
Yes, any wheel of cheese in the brie family works for this appetizer.
Storage
Store any leftover baked brie in bread in an airtight container in the refrigerator for up to three days. For longer storage, freeze individual slices in airtight containers for up to one month.
Serving Suggestions
Serve this decadent baked brie in bread alongside a selection of fresh fruits, nuts, and crackers for a sophisticated cheese board, or pair with a crisp white wine for a delightful appetizer that will impress any guest.
Sourdough Baked Brie
Ingredients
- 1 large round sourdough loaf
- 8 oz. wheel of brie rind removed
- 1 cup Italian blend shredded cheese mozzarella, parmesan, asiago, etc.
- 1 tablespoon fresh thyme de-stemmed and roughly chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons olive oil
Optional Toppings
- Crispy onions we used these and you can find them on amazon
- Fresh Thyme
Instructions
- Preheat the oven to 400ºF and spray a large casserole dish with cooking spray.
- Carefully cut a hole in the top center of the sourdough loaf that is slightly larger than the 8-oz. wheel of brie. Cut the center of the loaf out at a slight angle and be sure to keep the top of the bread intact.
- Once the top comes off, slice off some of the excess bread under the sourdough top (sometimes a cone shape forms because you are slicing at an angle). Set aside.
- In the sourdough loaf itself, remove the middle of the sourdough loaf so that there is about a 3-inch hole in the center of the loaf. Do not discard the excess bread.
- Sprinkle ½ cup of the Italian cheese into the center of the sourdough loaf and then place the brie wheel on top of the cheese.
- Sprinkle the remaining shredded Italian cheese mix over the brie cheese and then sprinkle the salt, pepper, and fresh thyme on top of the cheese.
- Cover the hole with the top of the bread loaf.
- Place the loaf of bread into the greased casserole dish and then place any pieces or chunks of bread that are removed from the center of the loaf into the casserole dish as well.
- Drizzle with olive oil and place the casserole dish into the oven for 30 minutes or until the bread begins to turn golden brown and the cheese inside melts.
- Remove the casserole dish from the oven and carefully remove the top of the bread loaf. The brie cheese should be bubbly and delicious.
- Use kitchen shears to cut 1-inch slices around the outside of the sourdough loaf to form the “pull apart” part of the bread.
- Sprinkle with fresh thyme and enjoy.
Tips & Notes
- You can use any Italian blend of shredded cheese that you’d like. It adds a depth of flavor, saltiness, and gives you that gorgeous cheese pull when you take the top off the brie cheese.
- We used crispy onions from a local coop to top the melted brie cheese. Something similar to this. You can also saute minced onions while the brie is baking and top the brie with that.
- We highly recommend slicing the rind off of the brie wheel using a very sharp knife.
