Food Ingredients Dairy Cheese Baked Brie in a Bread Bowl Is the Retro Appetizer We Need Be the first to rate & review! Melty baked Brie is even better when it’s swirled with fig jam and capers and baked in a bread bowl. By Chandra Ram Chandra Ram Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Published on November 30, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Jordan Provost / Food Styling by Thu Buser Active Time: 10 mins Total Time: 30 mins Yield: 6 servings This appetizer is a little retro, and just what we want to snack on for a lazy afternoon or at a cocktail or dinner party. Frequently asked questions What kind of bread should I use for a bread bowl? You need a round bread boule with a sturdy crust. Use white, sourdough, or whole wheat bread for this recipe — any kind of bread will work well here. What is Brie? Brie is a soft cow’s milk cheese with a soft, edible bloomy rind. Brie originated in France, in Seine-et-Marne. It’s known for its soft, creamy texture and nutty flavor. Notes from the Food & Wine Test Kitchen Be sure your bread is wider than the wheel of Brie, so you have room to fit the Brie into the boule and have enough space on the sides for the bread slices. Ingredients 1 sourdough boule or other round loaf, about 8 inches in diamete 1 (12-ounce) wheel of Brie, at room temperature 1 tablespoon extra virgin olive oil 1/4 cup fig jam 1/4 cup capers 1/4 cup chopped candied walnuts or other nuts 1 teaspoon thyme leaves (optional) Sliced apples for serving Directions Preheat your oven to 425°F. Use a serrated knife to cut across the top dome of the bread, about 5 to 6 inches across, leaving a 1/2 inch perimeter of bread on all sides. Scoop out the center of the bread with a spoon or your fingers, being careful not to puncture the bottom and leaving the bread around the edges intact. Cut 1/2-inch slices around the edges of the bread, being sure to not cut all the way through to the bottom. Brush the top and sides of the bread with the olive oil. Cut the top of the rind from the Brie wheel in as thin a layer as possible. Place the Brie inside the bread bowl. Bake until the Brie is melted and the bread is toasted, about 20 minutes. Remove Brie bread bowl from the oven, stir in fig jam and capers, top with candied nuts and serve immediately with apple slices. Rate It Print