How’s that for alliteration?! I’m not great with literary devices, but alliteration is one I do like to have fun with. And yes, I did just end a sentence with a preposition and start the next one with “and.” So all my English teachers who got excited when they started reading, just got let down when they read on. And I especially let down my sophomore English teacher by using the word “got” in that last sentence, twice, no less! Face the facts, I’m here for the fancy food and fun photography (bam! seven “f” sounds in one sentence), not the professional writing.
About this brie bowl, it is labeled an appetizer, but it is so good that sometimes my husband and I just eat this for dinner. This recipe only serves two to four people, but it is easy to double and turn into an appetizer for six to eight, or even ten if it’s being used as just an appetizer. The bread bowl in this recipe is eight ounces, but it’s just as easy to find a sixteen ounce bowl, and then just double all of the ingredients. Then, add ten to fifteen minutes to the bake time.
Baked Brie Bread Bowl
Serves 2-4
Ingredients:
- 1/2 garlic bulb
- 1/2 teaspoon, and 1/2 tablespoon of olive oil (used at different times)
- 1 heaping teaspoon fresh minced rosemary
- 1 8 ounce sourdough bread bowl
- 8 ounces brie cheese (I remove rind)
- 3 ounces cream cheese
- 3 tablespoons sour cream
- dippers (for example, broccoli, red grapes, green apples, other varieties of bread, etc.)
Directions:
1. Preheat oven at 425 degrees F.
2. Remove as much paper from the garlic cloves as you can without separating the cloves. Chop the tops off of the cloves.
3. Drizzle exposed tops with 1/2 teaspoon olive oil. Add minced rosemary to the oily garlic.
4. Wrap garlic and rosemary in foil and roast for 20-25 minutes or until garlic is soft.
5. Cut the top off of the bread bowl at an angle so the top can later fit back on without falling in.
6. Remove enough of the bread inside so that the cheese will fill the bowl. If you cut it out in sections, like a grid, the individual pieces make great dippers, especially toasted.
7. Combine two cheeses and sour cream in a microwavable bowl and heat for 1 1/2 minutes on medium power, or just enough to be able to mix the three ingredients together. It doesn’t have to be perfectly smooth, it’ll melt and become more amalgamated in the oven later. Place cheese in bread.
8. Cool garlic enough to handle. Squeeze soft garlic out of bulb and mash. Add garlic and rosemary to cheese bowl.
9. Replace the top of the bread, and baste the outside of the bread bowl with 1/2 tablespoon of olive oil. Wrap with heavy-duty foil and bake for 25-30 minutes.
10. Stir cheese once more and serve.
11. Once most of the cheese has been eaten, cut up bread bowl, reheat, and serve.
Julie's Kitchen Window 