Baked Brie in Sourdough

Baked Brie in Sourdough is a show-stopping holiday appetizer made with creamy Brie cheese in a crusty sourdough bread bowl—ready in just 30 minutes!

Course Appetizer

Cuisine French

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 350kcal

1 pound sourdough bread bowl (divide dough in linked recipe into 2 bread bowls instead of 4 to make the right size for this recipe)
8 ounces Brie cheese wheel
2 tablespoons extra virgin olive oil
1 teaspoon honey
1 clove garlic minced
Leaves from 1 sprig of fresh thyme
¼ teaspoon Diamond Crystal Kosher Salt

Preheat oven to 350°F. Hollow out the sourdough bread bowl so the Brie fits snugly inside. Cut small slices around the edge so pieces are easy to pull apart after baking. Save the removed bread, cut into bite-sized pieces for serving.
1 pound sourdough bread bowl
Score the top of the Brie in a criss-cross pattern, cutting only through the top rind. Place the Brie in the hollowed bread bowl.
8 ounces Brie cheese wheel
In a small bowl, whisk together olive oil, honey, minced garlic, thyme leaves, and salt. Drizzle evenly over the scored Brie.
2 tablespoons extra virgin olive oil, 1 teaspoon honey, 1 clove garlic, Leaves from 1 sprig of fresh thyme, ¼ teaspoon Diamond Crystal Kosher Salt
Place the bread bowl in a baking dish or pie plate and bake for 15–20 minutes, until the Brie is melted and gooey. Watch closely to avoid overcooking.
Serve immediately with the reserved bread pieces. The Brie stays soft and scoopable for about 15–20 minutes.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 300℉ oven for 15-20 minutes or until softened and melty. Cover with foil if needed to prevent bread from burning.

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.