Baked Brie seems very 1980s, yet its popularity endures simply because it’s delicious. yummyinmytummy says of this Brie baked in a sourdough bread round, “[T]he entire platter is gone before I can blink.”
Preheat oven to 375°F. Cut the top third off a round sourdough loaf. Scoop out the bread from the loaf and the top, leaving a sturdy shell (save the scooped-out bread for another use). Butter the insides of the loaf and top. Sprinkle a healthy handful of chopped dried fruit (yummyinmytummy uses cranberries) in the bottom of the loaf, along with some chopped, toasted, unsalted nuts. Cut the rind off the Brie (this is easier to do if the Brie’s been chilled), cut the cheese into chunks, and fill the cavity of the bread bowl, but don’t overstuff. Sprinkle more chopped dried fruit and nuts on top, and replace the top of the loaf. Wrap tightly in foil, place on a baking sheet, and bake 1 hour. Take care when removing the foil and cutting, as the cheese will be very hot.
Board Links: Brie in Bread Bowl