Description
Brie baked in a round sourdough bread bowl makes this ultimately easy! You could substitute a sweet chutney for the topping for even easier prep. I microwaved the final product for a few minutes to speed up the cooking (couldn’t wait for it to be ready!)
Ingredients
- 1 tablespoon butter
- 2 shallots, thinly sliced
- 2 pears – peeled, cored and sliced
- ⅓ cup dry white wine
- ½ teaspoon brown sugar
- ½ teaspoon chopped fresh thyme
- salt and pepper to taste
- 1 (8 ounce) round loaf sourdough bread
- 1 (8 ounce) round Brie cheese
- ½ cup slivered almonds
- Assorted crackers
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft
- about 5 minutes. Pour in white wine
- brown sugar
- thyme
- salt
- and pepper; increase heat to medium-high and simmer until the liquid has evaporated
- and the pears have lightly caramelized
- about 10 minutes. Set aside.
- Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving
- set aside. Score the Brie around it’s edge
- using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string
- or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.
- Place the bottom half of the Brie
- cut-side-up
- into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top
- spread with remaining pear mixture
- and sprinkle with remaining slivered almonds. Place on a baking sheet.
- Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8