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 savory fig jam, topped with crispy candied bacon, pistachios and slathered with garlic butter, it makes for a wonderful showstopping party appetizer, guaranteed to impress.
Ingredients
Units
Scale
- 1 round loaf of bread (I love sourdough)
- 1 large round of brie cheese
- 1/4 cup fig jam or relish
- 1 tablespoon olive oil
- 3 slices of streaky (American) 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 (or use dried cranberries)
Instructions
- Prepare your bread. Heat your oven to 400F/200C and line an oven tray with parchment 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 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 slices all around the bread, so it’s easy to pull out and dip into the brie when baked.
- Arrange the brie. Spoon half of 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 sits 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 covers the top of the brie. Transfer it to your prepared oven tray, then scatter the discarded bread around the loaf. 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 parchment paper (this will prevent the crumb from sticking to the plate), 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 relish. Raspberry, apricot or cherry jam would also be lovely.
- Prep Time: 10
- Cook Time: 20
- Category: appetizers
- Method: oven
- Cuisine: american