Brie cheese, strawberries and balsamic vinegar are baked into a sourdough bread bowl in this sweet and savory baked brie bread bowl recipe!
This baked brie bread bowl puts a bright, summery twist on a classic party appetizer. A round of creamy brie is baked inside a hollowed sourdough loaf and topped with fresh strawberries tossed in balsamic vinegar, olive oil and chopped basil. The result is a delightful balance of creamy cheese, sweet-tart fruit and tangy balsamic finished with crisp sourdough for dipping.
I often make a pear version of this for winter gatherings, but swapping pears for ripe strawberries turns this into a perfect warm-weather appetizer. It takes just about 10 minutes to prepare, then bakes while you mingle—making it ideal for potlucks, backyard parties or a casual summer dinner with friends.
Strawberry Balsamic Baked Brie Bread Bowl
To assemble this baked brie bread bowl, dice fresh strawberries and toss them with balsamic vinegar, extra virgin olive oil and chopped basil. Hollow out the center of a round sourdough loaf to create a bread bowl, place a small wheel of brie in the cavity, and spoon the strawberry mixture over the cheese. Cover with the removed top, bake until the brie is soft and melty, then finish with a drizzle of balsamic reduction.
The combination of warm, gooey brie, sweet balsamic strawberries and crisp sourdough bread makes for an irresistible shareable appetizer. It’s visually beautiful and simple to prepare, which is why it’s become a favorite to bring to summer gatherings.
How long do you cook baked brie?
When you bake the brie inside a bread bowl, plan for about 25–30 minutes in a 375°F oven. Cover the bread bowl with foil for the first 15 minutes to help the cheese warm through without over-browning the crust, then remove the foil for the remaining time so the top can crisp slightly. The brie should be soft and spreadable but not completely runny.
How to serve Baked Brie
Serve the baked brie immediately after it comes out of the oven. Slice the removed top of the loaf into cubes for dipping, and cut small slits around the edge of the bread bowl so guests can pull apart pieces and scoop up the warm brie and strawberry mixture. A small cheese spreader or butter knife on the side makes it easy for everyone to transfer the cheese to their bread pieces. For variety, offer extra crackers, toasted baguette slices or thinly sliced cured meats on the side.
How to store Baked Brie
If you have leftovers, place them in an airtight container or a large zipper bag and refrigerate. Stored properly, leftover baked brie will keep for 3–4 days. Note that the bread will soften over time; reheating can help restore some texture.
How to reheat Baked Brie
To reheat, wrap the bread bowl in foil and warm it in a 375°F oven for about 15 minutes, or until the brie is again soft and spreadable. Alternatively, reheat individual portions in a microwave for short intervals, checking frequently to avoid overheating the cheese.
Try these other popular brie recipes at your next party!
- Apple Brie Strudel
- Caramelized Pear & Brie Grilled Cheese
- Fig & Baked Brie Puff Pastry Bites
Tools & pantry items used to make these Baked Brie Bread Bowls:
- Balsamic vinegar
- Extra virgin olive oil
- Balsamic reduction (for finishing)
- Baking sheet
- Medium mixing bowl
Strawberry Balsamic Baked Brie
Summary: Brie cheese, strawberries and balsamic vinegar are baked into a sourdough bread bowl for a sweet-and-savory shareable appetizer.
Servings: 8 people
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
Author: Whitney Bond
Ingredients
- 2 cups strawberries, diced
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh basil, chopped
- 1 round sourdough bread loaf
- 1 round (about 7 oz) Brie cheese
- 2 tablespoons balsamic reduction, for drizzling
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, combine the diced strawberries, balsamic vinegar, olive oil and chopped basil. Stir gently to coat and set aside to macerate briefly while you prepare the bread.
- Slice off the top ½ inch of the sourdough round and set it aside. Carefully cut a circle from the center of the loaf to create a bowl, leaving the bottom intact.
- Place the wheel of brie in the hollowed center of the loaf.
- Spoon the strawberry mixture over the brie, spreading it evenly. Place the reserved top piece of bread back on the loaf.
- Place the assembled loaf on a baking sheet. Cover with foil for the first 15 minutes of baking to protect the crust, then remove the foil and bake an additional 10–15 minutes, or until the brie is soft and warm.
- Remove from the oven and slice the top piece of bread into cubes for dipping. Cut slits every inch around the edge of the bread bowl so guests can pull sections away easily.
- Drizzle balsamic reduction over the top just before serving and present immediately so everyone can enjoy the warm, gooey brie with strawberries and sourdough.
Nutrition Facts
- Calories: 282 kcal
- Carbohydrates: 37 g
- Protein: 12 g
- Fat: 10 g (Saturated Fat: 5 g)
- Cholesterol: 25 mg
- Sodium: 447 mg
- Potassium: 165 mg
- Fiber: 2 g
- Sugar: 4 g
- Vitamin A: 173 IU approx.
- Vitamin C: 21 mg
- Calcium: 76 mg
- Iron: 2 mg
This strawberry balsamic baked brie bread bowl is a showstopping crowd-pleaser that pairs well with chilled white wine, sparkling beverages or a light rosé. It offers a vibrant combination of flavors and textures, and because it is easy to prepare ahead, it’s a fantastic option for entertaining. If you try this recipe, enjoy experimenting with other fruit and herb combinations—figs and thyme or peaches and rosemary are delicious alternatives.
If you make this recipe, please consider leaving a star rating and a brief review to share how it turned out for you. Happy entertaining!