Melted Brie Bowl Recipes

3 MINUTE MELTY FESTIVE BRIE (SPEED BAKED BRIE)

Steps:

• Unwrap brie and place on a small microwave-proof plate with a rim (so maple syrup doesn't go everywhere).
• Microwave on high for 1 minute 15 seconds, or until the brie is very soft when you prod the centre. Watch the brie as you microwave it - if it starts to puff up too much (i.e. risk of bursting), turn microwave off and leave brie inside - residual heat will continue to melt it.
• Top with pecans, pomegranate seeds and maple syrup. Serve immediately with crackers of choice (choose ones suitable for scooping). I serve this with a spoon and/or small pate knife.

BAKED BRIE WITH ROASTED GARLIC

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1-1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. , Meanwhile, cut the top fourth off the loaf of bread; carefully hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread. , Cool garlic for 10-15 minutes. Reduce heat to 375°. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil. , Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.

BAKED BRIE IN A BREAD BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut off the top of the bread boule so the top surface is flat and without crust. Slice the crusty top into sticks and set aside.
• Set the brie wheel on top of the bread and cut out a hole for the brie. Set the brie aside and remove the cut out bread.
• In a small bowl, mix the olive oil with 2 cloves of garlic and brush over the bread. Set the boule aside.
• Carefully cut the top rind off of the brie wheel. Place the brie, cut-side up, inside the bread and set it on a baking sheet lined with parchment paper.
• Scoop out about a tablespoon of the center of the brie and pour the white wine into the divot.
• Top the brie with the remaining minced garlic and chopped bacon, and season with pepper. Arrange the bread sticks next to the bread on the baking sheet.
• Bake for 15- 20 minutes, until the brie is completely melted.
• Sprinkle with chives.
• Dip the bread sticks and any other dipping items you'd like in the brie.
• To reheat, bake the brie at 250°F (120°C) for about 15 minutes, until melted.
• Enjoy!

BAKED BRIE BREAD BOWL

Steps:

• 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.

MELTED BRIE BOWL

Steps:

• Preheat oven to 350°. Cut a cone into the top of the bread and hollow out the loaf. Reserve the bread pieces to spread melted cheese on. Brush half the olive oil on the inside of the bread bowl. Slice off most of the Brie rind, and chop the Brie into pieces (smaller pieces will melt better). Mix the rest of the olive oil, garlic, tomatoes, nuts and basil in a bowl. Layer this mixture with the Brie pieces in the bread bowl. Bake 45 minutes, or until the cheese is thoroughly melted. Place the bowl in the center of a platter and surround it with the bread pieces. Scoop cheese mixture onto bread with knives. When there is no more bread, slice up the bowl and eat it. Great with a nice glass of crisp chardonnay or light red wine. I made the bowl up in the morning and left it in the refrigerator. I went out for the day and just put it in the hot oven to bake for an hour when my guests arrived.