This Easy Baked Brie in Bread with Sage is an absolutely divine dish that is perfect for entertaining. It looks great, it tastes absolutely delicious, even for non-brie lovers. Hardly any preparation, and no cleaning up, because you will eat this until the last crumb. You may need to have a second and a third standing by when you’re hosting a party.
Look at this cheese oozing out of this crusty bread; it makes me want it again. It is lip smacking, finger licking good. Because the brie is baked in the bread in the oven, the bread is also super crunchy as if it was just baked. The reason I prefer this baking technique over baking the cheese in a ‘brie baker’ is the presentation; it’s that simple.
A ‘brie baker’ is a stoneware dish that holds the cheese, nothing wrong with it. I prefer the less formal, the artisan look of the brie baked in this round sourdough bread.
There are many flavor combinations possible when you prepare a baked brie (sweet or savory or a combination of the two). This one is a savory version and very simple, hence the title Easy Baked Brie in Bread with Sage 🙂
I’ll show you how easy it is to make and once you tried this one, you will say, I need more and I know you will be thinking about all the combination you would like to try; with honey, fruit, nuts ………………..
Buy a good quality brie, as with everything, good quality in, good quality out. I used Green Hill cheese, a delicious small Brie-Camembert type cheese made in Georgia. Got to support the local artisan cheese makers. This recipe is for 2, so I bought a small round sourdough bread (8 oz.), cut off the top, and hollow the inside out. Not everything, but just enough that you can fit the cheese into it while leaving enough bread that the cheese fits snug. Whatever comes out of the bread can be used for dipping, toasted or not.
I see myself eat this for lunch or may be even dinner, so this could be recipe for 1. You can buy freshly baked or a day old bread, both is fine. With a knife, cut the crust of the bread, about 1.5 inches apart, all around the bread. This will make it easier to tear the pieces off the bread when the baking is done. Just cut through the crust on the side, don’t cut the bottom.
Cut the rind off the cheese, as thin as you can as you don’t want to throw away any cheese. Cut the top and the sides; no need to cut the bottom rind off. Place the cheese in the bread, that you have sprinkled with a little bit of olive oil first. Chop a few leaves of sage, sprinkle over the top of the cheese as well as a little bit of black pepper. Replace top of bread.
Wrap the entire bread in aluminum foil and place it in a warm oven of 350 degrees F for 15-30 minutes. Unwrap the bread and heat the oven to 450 degrees F and bake the bread for another 5-10 minutes.
Place the bread on a board, pull one of the pre-cut pieces of the bread and enjoy. Writing the recipe for this Easy Baked Brie in Bread with Sage makes my mouth water. I know I will make this soon again.
Easy Baked Brie in Bread with Sage
Ingredients
- 1 8 ounces round sourdough bread
- 1 8 ounces brie
- 1.5 tablespoons olive oil
- 1 tablespoon sage
- salt and pepper
Instructions
- Preheat the oven to 350 degrees F.
- Cut the top off the bread and place the cheese on the bread, so you know how much to cut out of the center of the bread out. Peel out just enough that you can fit the cheese into it snug. Whatever comes out of the bread can be used for dipping, toasted or not.
- Sprinkle the inside of the bread with a little bit of olive oil.
- Cut the rind off the cheese, as thin as you can as you don’t want to throw away any cheese. Cut the top and the sides; no need to cut the bottom rind off. Place the cheese in the hole of the bread
- Chop a few leaves of sage, sprinkle over the top of the cheese as well as a little bit of black pepper. Replace top of bread
- Wrap the entire bread in aluminum foil and place it in the oven for 15-30 minutes.
- Unwrap the bread and heat the oven to 450 degrees F and bake the bread, uncovered, for another 5-10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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