Ring of Saturn Recipe Database
Ingredients    
Browse by Category     Browse Alphabetically     Add a Recipe     FAQ

Snacks and Appetizers   -   Baked Brie   by Lee Gibson

Description Tasty cheezy goodness in a sourdough bread boule. Looks great, tastes better...everybody will think you're a stud (or a queen) when you show up with this at a party.
Ingredients
  • 2 tablespoons butter, unsalted
  • 1 small onion, chopped
  • 1 1/2 teaspoons garlic, minced
  • 1/2 pound brie, trimmed and cubed
  • 1/2 pound cream cheese, cubed
  • 1/2 cup sour cream
  • 2 teaspoons lemon juice
  • 2 teaspoons brown sugar
  • 1/2 teaspoon Worcestershire sauce
  • salt & pepper to taste
  • 1 1/8 pounds sour dough bread boule
  • 1/4 teaspoon paprika
  • crudites
  • 5/8 pound bread, cubed
Directions The batter and loaf may be prepared ahead of time and refrigerated, but this dish likes to be served as hot as possible. It's also great the next morning...stick a slice in the toaster oven. Beats the hell out of cold pizza.

Melt butter in medium skillet over medium to low heat. Add onion and saute'e about 5 minutes, then add garlic. Saute' until onion is golden brown (about 5 more minutes). Set aside.

Preheat oven to 400 degrees.

Place Brie and cream cheese in a large microwave safe bowl. Microwave on medium until just melted (2-3 min). Whisk onion mixture, sour cream, lemon juice, brown sugar, and Worcestershire sauce into melted cheese mixture. Season to taste with salt and pepper.

Cut off top of bread loaf and scoop out the center (like carving a pumpkin), leaving 3/4 inch shell of bread. Spoon cheese mixture into loaf, replace lid. Wrap in foil

Bake loaf until filling bubbles (about 1-1/2 hours). Unwrap and place on platter, remove bread lid. Sprinkle with paprika and serve with crudite or bread cubes.

May be prepared on day ahead, refrigerate. Let stand at room temperature before continuing.
Serves About one party
Time to Make 30 minutes prep, hour and a half bake time.



Printer version Email to a friend 0 Votes Average Rating : Rate this recipe

©2001-2011 by Rusty Nejdl. All rights reserved.