Best Kicked Up Savory Brie In Boule Recipes

KICKED-UP SAVORY BRIE IN BOULE

Steps:

• Preheat oven to 350 degrees fahrenheit.
• Combine spices and sugar and set aside.
• Cut off circular top of bread and remove the bread center to make a shell, leaving chunks intact for dipping later (but don't scrape the bread shell too thin).
• Thinly spread butter inside the bread shell and sprinkle with 2 teaspoons of spice mixture.
• With knife, make 2-inch cuts around edge of bread at 1-inch intervals to make a"fringe".
• Remove rind from Brie and cut into irregular chunks, and place in bread.
• Sprinkle Brie with remaining spice, tossing lightly to distribute.
• Replace top of bread.
• Bake on baking sheet in 350 degrees F oven 20-30 minutes.
• To serve, remove bread top and break into bite size pieces.
• Dip leftover bread pieces in hot Brie.

BAKED SAVORY BRIE

Steps:

• Preheat oven to 375.
• Unroll cresent rolls, and split into two sheets of four. Press seams together so that you don't have holes.
• Spread 2 Tbsp of honey mustard on one side of rolls, and sprinkle with 2 tbsp of brown sugar.
• Place Brie, with rind on, in the middle of the rolls with the mixture on the bottom.
• Spread remaining mustard on top and sides of brie, and sprinkle remaining sugar on top.
• Take the other sheet of rolls, and place on top of brie. Press the sides together so that the brie is completely encased.
• Bake for 15-20 minutes, or until the rolls are a nice brown color.
• Serve with crackers, chips, or bread. We prefer triscuit crackers.

BAKED BRIE BREAD BOWL

Steps:

• Preheat the oven to 350 degrees F.
• Slice off the top third of the bread boule and set aside. Place the Brie wheel in the center of the bread and cut around to "trace" the outline of the Brie in the bread; be careful not to go all the way through the bottom. Remove the center part of the bread that was traced out and cut into 1-inch pieces for dipping. Brush the oil along the inside exposed bread. Spread the pepper jelly on the bottom and sprinkle with salt. Cut slices in the side of the bread about halfway down and about 1 inch wide all the way around. This will create tearable pieces to enjoy later.
• Cut the top layer off the Brie and discard, then place the Brie in the bread. Cover with the bread top and bake until the cheese is melty and the bread is crusty, about 20 minutes. Top with a sprinkling of pomegranate seeds. Serve with the bread and fruit or veggies if desired.

APRICOT-ROSEMARY BRIE IN BOULE

Steps:

• Preheat oven to 350 degrees fahrenheit.
• Combine apricot jam and rosemary in meduim bowl, mixing well; set aside.
• Cut off circular top of bread and remove bread inside the boule, reserving chunks for dipping later.
• Thinly spread butter inside bread shell.
• Combine apricot-rosemary mixture to chopped brie, tossing gently to coat.
• Put coated brie into boule, scraping bowl well, replacing top of bread.
• Bake at 350 degrees for about 20- 30 minutes.
• Dip or spread hot cheese onto reserved bread or crackers.