The only thing better than oozy, gooey, gloriously creamy baked brie is when it’s baked INSIDE a loaf of lovely, crusty bread. Piled with sweet and savoury fig jam, topped with crispy candied bacon and pistachio crumb and slathered with garlic butter, it makes for a wonderful showstopper of a party appetizer, guaranteed to impress.
You just can’t go wrong with baked brie when you’re looking for something to impress. It’s SO easy, super customisable, and who can resist that glorious ooze when you cut into it?! I know I can’t.
This one is extra special because it’s baked right inside a loaf of bread, for a bit of a two-in-one situation. Not only do you get lovely, gooey baked brie, but you also get the perfect crispy dipper to scoop it out with.
I’m topping this one with fig jam – both inside the bread and on top of the brie – and then a crunchy bacon and pistachio crumb which provides a lovely bit of texture to the creamy brie. THEN, it’s brushed with a very garlicky butter as it comes out of the oven. Bonus: you can prep the whole thing ahead of time, then just bake it when you’re ready to serve your guests.
Ingredients
- Brie. This gorgeously creamy, soft French cheese is an absolute go-to when it comes to entertaining. It’s mild, it’s a crowd-pleaser, and it bakes into a beautiful, fondue-esque saucy delight. Camembert is very similar, so you could use that if you like.
- Bread. Any round-shaped bread works well – just make sure it’s not TOO large for your brie. I love sourdough, so that’s always my preference here.
- Fig jam. You can play around with the jam or chutney you use, based on what you like. Sweet chilli jam is also great, as are caramelized onions.
- Bacon. Use streaky bacon if you can, it has more fat so gets more crispy.
- Pistachios. I love these for their festive green colour, but you really can use any nut you like (cashews, pecans, walnuts or almonds are great), or you could use pumpkin seeds for a nut-free version.
How to make it
Cut the top off your bread, then use your brie as a guide and cut around it (the idea is that you want it large enough for the brie to fit inside). Scoop out the bread from the middle, and set aside. Make slices all around the edges of the bread bowl, so you can easily tear pieces off to dip into the brie once baked.
Spoon half the fig jam into the hole in the bread, then top with the brie. Score it, then top it with the rest of the fig jam and bake until golden, oozy and glorious.
While it’s in the oven, make the crunchy toppings. Cook bacon until super crispy, then stir through pistachios and honey. Mix your quick garlic butter.
Once the brie is ready, remove it from the oven, brush the garlic butter around the bread, and then scatter over the crispy bacon and pistachios. Finish with the pomegranate seeds and dig in.
Got a question?
I love to use sourdough, but any round loaf will do.
Use your favourite – I love this with sweet chilli jam too, or caramelized onions
You can prepare it in advance (so pop the brie into the bread and even top it with the fig jam), then refrigerate it overnight to bake the next day. Once it’s baked you want to eat it there and then – it doesn’t reheat well. The garlic butter will keep well for a week in the fridge, as will the candied bacon and pistachio crumb.
Like this recipe? Here are more easy appetizer ideas you might enjoy
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
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Baked Brie in a Bread Bowl
- Total Time: 30 minutes
- Yield: 10 servings 1x
Description
The only thing better than oozy, gooey, gloriously creamy baked brie is when it’s baked INSIDE a loaf of lovely, crusty bread. Piled with sweet and savoury fig jam, topped with crispy candied bacon and pistachio crumb and slathered with garlic butter, it makes for a wonderful showstopper of a party appetizer, guaranteed to impress.
Ingredients
- 1 round loaf of bread (I love sourdough)
- 1 large round of brie cheese
- 1/4 cup fig jam or chutney
- 1 tablespoon olive oil
- 3 pieces of streaky bacon
- 1/4 cup pistachios, chopped
- 2 teaspoons honey
- 1/4 cup butter
- 4 garlic cloves, crushed
- 2 sprigs of rosemary, chopped
- A handful of thyme leaves
- Flaky salt
- 1 tablespoon pomegranate seeds
Instructions
- Prepare your bread. Heat your oven to 390F/200C and line an oven tray with baking paper. Slice the top of your bread right off. Place the brie on top of the bread, then use it as your guide to cut out a circle in the bread. Scoop out enough bread so that the brie can sit comfortably inside the loaf. Don’t discard the bread you’ve pulled out (you’ll bake it with the loaf to make crispy dippers). Make cuts all around the bread, so that it’s easy to pull out and dip into the brie when it’s baked.
- Arrange the brie. Spoon half the fig jam into the hole in your bread, smoothing it evenly across the bottom. Place the brie on top, pressing it down so it’s sitting right in there. Use a knife to score the top. Spoon the rest of the fig jam on top and spread it out so it’s covering the top of the brie. Transfer it to your prepared oven tray, then scatter the discarded bread all around. Drizzle them with olive oil, then transfer to the oven and bake for 20 minutes, until golden and gooey.
- Make the crispy bacon and pistachios. While the brie is baking, make the crunchy topping. Line a small plate with baking paper, then add the bacon to a small pan over high heat and cook until super crispy. Add the chopped pistachios, and toss through the bacon for a minute, before adding the honey. Stir as the honey bubbles up, for another minute. Transfer to the lined plate to crisp up.
- Mix the garlic butter. Melt the butter in the microwave (30-second intervals are fine, stirring in between), then add the crushed garlic, rosemary, thyme and a pinch of flaky salt. Mix to combine.
- Garnish and serve. Once the brie is gooey and golden and the bread is super crispy, remove it from the oven. Brush the garlic butter all around the bread, then break up the crispy bacon and pistachios, and crumble it on top of the brie. Scatter over pomegranate seeds, then dig in.
Notes
PREP AHEAD: Assemble the brie in the bread up to a day before you want to bake it, then just keep it in the fridge until you’re ready. The garlic butter will keep well for a week in the fridge, as will the candied bacon and pistachio crumb.
INGREDIENT NOTES: Play around with the jam you use – sweet chilli is fab, as is caramelized onion chutney. Raspberry or cherry jam would also be lovely.
- Prep Time: 10
- Cook Time: 20
- Category: appetizers
- Method: oven
- Cuisine: american
Keywords: baked brie
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