Baked Brie

Note: Can be prepared one day ahead; refrigerate. Let stand at room temperature before continuing.

2 tbsp Unsalted butter
1 sm Onion, chopped (about equal to 3/4 cup)
1/2 tbsp Minced garlic
8 oz Brie, rind trimmed, cut into chunks
8 oz Cream cheese, cut into pieces
1/2 C Sour cream
2 tsp Lemon juice
2 tsp Brown sugar
1/2 tsp Worcestershire sauce

Salt and pepper to taste
1 18 oz Round sourdough or peasant loaf
Assorted crudite and/or sliced Italian or french bread

Melt butter in medium skillet over medium to low heat. Add onion and saute about 5 minutes, then add garlic. Saute until onion is golden brown (about 5 more minutes). Set aside.
Place Brie and cream cheese in a large microwave safe bowl. Microwave on medium until just melted (about 2-3 minutes).
Whisk onion mixture, sour cream, lemon juice, brown sugar and worcestershire sauce into melted cheese mixture. Season to taste with salt and pepper.
Cut off top of bread loaf (in the same manner as if carving a pumpkin). Scoop out interior of loaf, leaving 3/4 inch shell of bread. Spoon cheese mixture into loaf, replace bread lid. Wrap in foil.
Preheat oven to 400. Bake loaf until filling bubbles, about 1-1/2 hours. Unwrap and place on platter, remove bread lid. Sprinkle with paprika. Serve with crudite/bread.

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