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For a quick appetizer, melted brie in a hollowed-out loaf.

For a quick appetizer, melted Brie in a hollowed-out loaf

Soft-ripened cheese, baked inside a hollowed loaf of crusty French bread, melts to dipping consistency and stays creamy without heat for about an hour. It makes an attractive, quick appetizer that serves 10 to 12.

Scoop the soft cheese onto toasted bread made from the hollowed section of the loaf; also break up the bread bowl for dipping as you eat. Accompany with crisp green grapes to munch.

As an easy dinner for two, try a smaller version of the cheese-filled bread to serve with a green salad.

Melted Brie in Crust

1 round or oval loaf (about 1 lb.) day-old French bread

1/3 cup olive oil or melted butter

2 cloves garlic, minced or pressed

1 to 1 1/2 pounds Brie, Camembert, or St. Andre cheese

With a serrated knife, cut down through top of bread to leave a shell about 1/2 inch thick on sides; do not cut through bottom crust. Slide your fingers down alongside the center of loaf and pull free in a single piece, leaving about a 1/2-inch-thick base in the bread shell. Around the rim of the bread shell, make cuts 1 1/2 inches deep and 1 1/2 inches apart.

Mix oil and garlic. Brush inside of shell with about 3 tablespoons oil; brush bread slices with remaining oil.

Place cheese with rind (or trim off rind, if desired) in bread shell, cutting as needed to fit.

Place filled shell and bread pieces in a single layer on a 10- by 15-inch pan. Bake in a 350| oven for 10 minutes. Remove bread slices to a rack to cool. Continue baking cheese-filled bread until cut edge of bread shell is golden and cheese melts, about 10 minutes longer.

Place cheese in crust on a serving board; surround with toasted bread slices. Makes 10 to 12 appetizer servings.

Cheese in Crust for Two

Follow preceding directions, using 1 small round or oval loaf (about 1/3 lb.) French bread; 1/2 pound Brie, Camembert, or St. Andre cheese; 3 tablespoons olive oil or melted butter; and 1 clove garlic, minced or pressed.

Photo: Snap crisp bread from shell and use to scoop up melted Brie, baked inside. Offer grapes alongside for a refreshing contrast in taste and texture

Photo: Cut down through top of loaf, then pull out soft center to make the shell-shaped container

Photo: Cut bread rim partially through so you can break off pieces. Slice the bread cut from center of loaf. Brush bread shell and slices with seasoned oil

Photo: Cut or tear a soft-ripened cheese into chunks to fill the bread hollow; bake to toast bread and melt cheese
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Jan 1, 1985
Words:455
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