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Baked brie is already a top-notch cheese appetizer, but baked brie in a warm, toasty sourdough bread bowl? That takes the win! This particular baked brie recipe is topped with blueberry jam for a touch of sweetness, chopped pecans for texture, rosemary for an herby depth of flavor, and flaky salt to bring everything together with a savory bang. Need I say more?

For more chees-tastic app ideas, try my Baked Brie Cheese Board, Ham & Cheese Sliders, Baked Camembert, Cranberry Pecan Cheese Ball, and Cheesy Pull Apart Bread Recipe.

Baked Brie Bread Bowl Recipe

• 1 (13-ounce) wheel of brie
• Boule bread
• 1/2 cup blueberry jam
• 1/2 cup pecans, roughly chopped
• Fresh rosemary, chopped
• Flakey salt
• 2 tablespoons salted butter, melted

Directions

• Preheat oven to 375 degrees.
• Cut a hole about the size and depth of the brie into the top of the bread. Cut away more bread if necessary. Make slices around the edge of the bread about 1 inch apart, being sure not to cut all the way through.
• Score the top of the brie in both directions, then place in the hole. Spread blueberry jam on top, then sprinkle with pecans, rosemary, and salt.
• Brush outside of the bread with melted butter and bake until bread is golden and brie is melted, about 40 minutes. Serve warm.

Baked Brie Toppings Variations

One of the reasons I love brie so much is that it’s incredibly versatile, and you know I love versatility! You can’t really go wrong with brie toppings, but there are definitely some favorite flavor combos. Feel free to mix and match your favorites, or try one of these:

• Cranberry jam, orange zest, & chopped pecans
• Honey & thyme
• Blackberry jam, fresh blackberries & rosemary
• Caramelized apples & crumbled bacon
• Fresh raspberries & walnuts
• Caramelized onion, thyme & slivered almonds
• Hot honey & garlic

What is a Bread Boule

This traditional bread style originated in France. In French, “boule” translates to ball, so boule bread is a round loaf of artisan bread. Its shape is the only real requirement for it to be called a boule, so it can be any of your favorite types of bread, like sourdough or pumpernickel! I love it for baked brie because it fits round brie wheels perfectly. 

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What is Brie?

Brie is a creamy, soft-ripened “farmhouse” cheese with a bloomy rind that originated in Seine-et-Marne, France. It’s usually made from cow’s milk and has a mild, buttery flavor.

Soft-ripened means that the cheese is aged just enough to let the rind mature, while the inside (aka paste) stays creamy. If you look closely at a cross-section of a soft-ripened cheese, you’ll actually see another layer between the rind and the paste called the creamline, which is gooey and delicious (some cheeses have a bigger creamline than others!). It’s developed through proteolysis, which is when the molds in the rind break down the proteins of the cheese. 

So what is a bloomy rind? That’s the white casing you see on the outside, and yes, it is technically mold. However, it’s totally safe to eat and I encourage you to try it if you haven’t already. It adds even more complexity to the flavor and texture of the cheese! Plus, it’s essential for baking brie because it keeps everything together while it melts.

In my years talking about cheese online, I’ve learned that a lot of folks cut off the rind or avoid brie altogether because of the taste, texture, or idea of eating mold. That said, these same people loved baked brie, rind and all. The cooking process softens the rind and makes the flavor even more mild, so, in a way, baked brie is a brie gateway appetizer!

Oh, and be sure to check out all my other brie recipes!

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Brie Cheese Appetizer Alternatives

Brie is uniquely qualified for baking because its rind gives it structure, while its soft creamy texture melts beautifully! The flavor of brie also tends to be on the milder side, making it ideal for mixing in a lot of different flavors. 

That said, there are a lot of other soft-ripened cheeses you could use! Just remember that a lot of soft-ripened cheeses tend to be on the stinkier side, with brie being an exception of sorts!

• Camembert: Also a soft-ripened French cheese with a bloomy rind, but with a stronger flavor than brie. Pairs especially well with sweet, aromatic flavors.
• Chaource: Very similar to brie, but this soft-ripened French cheese is a “double-cream”, meaning it’s creamier because it has a butterfat content between 60 and 75%. Pairs especially well with tart, aromatic flavors.
• Brillat-Savarin: Upping the ante, this “triple-cream” has an even higher butterfat content (minimum 75%), so is even silkier in texture and more buttery in flavor. Pairs especially well with tart, zesty flavors.
• Taleggio: This semi-soft Italian cheese with a washed rind, meaning brined and not soft-ripened with molds, has a bolder aroma than even camembert. Pairs well with mild flavors and fresh berries.
• Gouda: This creamy semi-hard cheese melts really nicely and has a mild, nutty aroma! You can even try the smoked kind, just make sure you don’t opt for aged. Pairs well with everything, but you might have to bake it longer (pro tip: if the cheese is taking longer to bake than the bread, cover the whole thing loosely with foil to keep the bread from burning!)

How To Make Baked Brie in a Bread Bowl

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Options for Bread Bowls

When choosing bread, the most important thing is picking one that’s round and will hold up to all the cutting! Aka a nice, crusty artisan loaf. If you can’t find a boule, try one of these:

• Rustic sourdough
• Pumpernickel
• Pagnotta
• Miche (technically a type of sourdough)

Gluten-Free Bread Bowls

Make your own no-knead gluten-free bread recipe or try:

• 3×3 Kitchen Gluten-Free Sourdough Bread
• Artisan Grains Sourdough Bread Round
• Simply Kneads Sourdough

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Show Me Your Brie Bread Bowls

I hope this post inspires you to make this baked brie. Nothing makes me happier than seeing the snacks and apps you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share! 

And, If you liked this recipe, please rate and review.