Last weekend, I hosted a dinner party for some of my husband's friends and work colleagues. It turned out to be smaller than I originally thought (6 adults) and it was so much fun! I haven't had a chance to cook for a group like that in awhile, and I did the appetizers pictured here, a soup first course, a seafood main dish, and an awesome dessert (if I do say so myself!). The other recipes are ones I've made before with good success. I didn't anticipate how challenging it would be to triple the main dish (I usually only make it for the two of us) but despite leaving out an ingredient, it turned out pretty great.
So, this appetizer was delicious. I ate. so. much. cheese. And it was worth it! This is easy and would be great for holiday parties. I wasn't sure exactly how to get the brie to fit inside or how to make those notches on the side, so I watched this video - it's probably clearer than my description below!
Blooming Brie in a Bread Bowl
1/2 cup of shredded mozzarella cheese
Fresh parsley (to serve)
Preheat oven to 350 degrees. Cut the top off of the boule and save. Place the brie wheel on the cut part of the bread and use a knife to trace around it and cut a whole big enough for the wheel to fit into. Pull out the bread to make space for the brie wheel. Slice the top of the rind off of the brie wheel. Around the edges of the boule, cut slices about two inches deep and about an inch - two inches apart. This is what you can use to tear pieces of cheesy bread once it's done baking.
Drizzle the bottom of the hole you made in the boule with olive oil, sprinkle with Italian seasoning, and then sprinkle with half of the mozzarella. Set the brie wheel on top. Over the top of the brie (where you cut the rind off), sprinkle the rest of the mozzarella.
Place the top of the boule back on top and place the whole thing on a cookie sheet or in a baking pan. Bake at 350 degrees for 20-30 minutes or until the bread is browned and the brie is melty. Remove the bread on top and slice it up to serve alongside the boule and sprinkle with parsley. Serve warm.