Sunday, August 8, 2010

Baked Brie

Pool of cheese, butter and garlic?  That's what I call a recipe!

Baked Brie
Taught to me way back in high school by my dear, dear friend Tess
Doodling inspired by Hyperbole and a Half

1 loaf Sourdough Bread (if you have the option, we tried Rosemary Sourdough with this one and it was awesome - and if you can't get that, you might just try adding some minced Rosemary)
1 wheel Brie cheese
5 cloves Garlic, minced (more or less, depending on your love of garlic/likelihood of kissing someone/fear of vampires)
1/2 t. Ground Mustard
5 - 6 T. Butter
Optional for accompaniments:  great with various summer berries or, in a stunning discovery by the brilliant Margaret, nectarines sauteed in butter for about 5 minutes until soft and slightly carmelized

Preheat oven to 375 degrees.  Cut a round circle in top of loaf, feel down with your fingers and pull off top.  As a note, there's a bit of an art in how deep a top you cut - the bigger the top, the more room for cheese and the more squishy goodness in the top once it's baked.  Place loaf and top next to each other on a baking tray.  Melt butter and add mustard and garlic.  Using a brush, spread butter mixture generously over inside of loaf and top (especially on the top).  Cut Brie into wedges and place inside the loaf.  Pour any remaining butter mixture over the whole thing and place in oven.  Cook until slightly brown and crusty, approximately 20 minutes.  Eat immediately!

No comments:

Post a Comment