Baked Brie with Tomato Bruschetta and Crostini

Instructions

1. Preheat the oven to 375°F (190°C).
2. Prepare the tomato basil bruschetta in a medium bowl and set it aside to let the flavors meld. Fresh, ripe tomatoes and good-quality basil make a big difference.
3. Slice off the top ½ inch of a round sourdough loaf. Reserve that top piece for serving.
4. Carefully cut a circle from the center of the loaf, leaving the bottom intact so the bread forms a bowl.
5. Place a round of brie in the hollowed center of the loaf. If the brie is large, trim slightly so it sits snugly.
6. Spoon the prepared bruschetta over the brie, spreading it evenly. Place the reserved top of the loaf back on and place the whole round on a baking sheet or in a baking dish.
7. Wrap the loaf in foil to keep the moisture in and bake for about 20 minutes, until the brie is soft and warm.
8. Remove from the oven, unwrap, and transfer to a serving platter. Slice the top piece of bread into cubes for dipping. Cut slits about an inch apart along the edge of the bread bowl so guests can easily pull apart sections for dipping.
9. Finish with a light drizzle of balsamic reduction over the top, then serve immediately while the cheese is warm and gooey.

Frequently asked questions

• Do you cut off the rind on brie cheese? No—leave the rind intact. The thin rind helps the cheese hold its shape as it melts and is edible. Keeping the rind on makes the texture easier to manage and keeps most of the brie inside the loaf while it bakes.
• Can you make this ahead of time? Baked brie is best served fresh and warm, so it isn’t ideal to assemble and bake far in advance. However, you can make the tomato basil bruschetta up to two days ahead and store it in the refrigerator. When ready to serve, fill the bread bowl and bake as directed.
• How do you serve and cut baked brie? Serve with a spoon and a small spreader or butter knife. Use the knife to cut into the warm brie, spread a portion on a cube of bread, and top with a spoonful of bruschetta. The bread bowl pieces and extra sliced bread or crostini are perfect for dipping.
• Variations and tips: Add a sprinkle of chopped toasted nuts (like pecans or walnuts) or a pinch of red pepper flakes to the bruschetta for texture and contrast. For a sweeter note, finish with a light honey drizzle instead of or in addition to balsamic reduction.

A simple, elegant appetizer: a round of brie baked inside a sourdough bread bowl and topped with fresh tomato basil bruschetta and a drizzle of balsamic reduction.

Ingredients

• 2 cups tomato basil bruschetta (see your favorite bruschetta recipe)
• 1 round sourdough bread loaf
• 7 ounces round brie cheese
• 1 tablespoon balsamic reduction, for finishing

Instructions

1. Preheat the oven to 375°F (190°C).
2. Combine the bruschetta ingredients in a bowl and set aside to allow flavors to marry.
3. Slice the top ½ inch from the round sourdough loaf and set it aside.
4. Cut a circle from the center of the loaf roughly the size of the brie, leaving the bottom intact to form a bowl.
5. Place the brie in the hollowed loaf and top with the bruschetta. Replace the top of the loaf.
6. Wrap the bread in foil and place on a baking sheet. Bake for 20 minutes, or until the brie is soft and warm.
7. Remove from the oven, unwrap, and slice the top piece into cubes for dipping. Cut slits about an inch apart along the edge of the bread bowl for easy pulling.
8. Drizzle the balsamic reduction over the top and serve immediately.

Nutrition Facts