Roasted Salmon with Smokey Pomegranate Chutney
Previous Article
Mascarpone, Pear and Prosciutto Tart
Next Article
Baked Brie Bread Bowl
Baked Brie Bread Bowl
Rated 5.0 stars by 1 users
Ingredients
- 1 round boule bread loaf
- 1 wheel of Brie
- ½ cup cranberry sauce
- 1 tablespoon aged balsamic vinegar
- 1 teaspoon olive oil
- ½ cup candied pecans, chopped
-
½ teaspoon Morton & Bassett Rosemary
-
¼ teaspoon Morton & Bassett Thyme
Directions
Preheat the oven to 350°F.
Cut off the rind of the Brie and the top off the loaf of bread. Set the Brie on top of the loaf and trace it with a knife. Scoop out the bread interior so the Brie perfectly fits inside.
Place the Brie in the emptied out bread bowl. Drizzle with olive oil.
In a small bowl, combine cranberry sauce with aged balsamic vinegar. Top the Brie with the cranberry sauce, followed by M&B Rosemary and M&B Thyme. Set in the oven for 25 minutes.
Once the Brie is nice and melted, serve the bread bowl on a serving platter and top with candied pecans.