Melted Brie in French Bread
Many people think this has to be made with a round wheel of Brie that fits exactly into a round loaf of French bread. Not so. The Brie can be cut into chunks and fit into any size loaf. You can also use a good Camembert for this recipe.
INGREDIENTS | SERVES 12 to 24
- 1 round or long loaf of sourdough French bread
- 2 cloves garlic, minced
- 1/3 cup extra-virgin olive oil
- 1½ pound wheel of Brie
Preheat oven to 350°F.
With a serrated knife, cut the top off the loaf of bread, leaving ½ inch on all edges. Cut downward to within ½ inch of bottom of bread, then gently, with your fingers, pull the bread away from the bottom and remove in one piece, leaving a shell for baking the Brie. Cut the bread you removed into chunks for dipping.
Rub the inside of the hollowed-out loaf with garlic, then with oil. Add Brie to the shell, and place on a cookie sheet. Place this in an oven at 350°F for 20 minutes, until lightly browned and bubbling.
Toast the cut-up bread chunks for about 10 minutes, until lightly browned.
Serve Brie loaf with the bread chunks immediately.