Brie in Sourdough

By Bonnie T

Ingredients

• Another pretty easy appetizer that you can make ahead up to the point of baking. Then, I pop it in the oven right before the doorbell rings. It will be done in half an hour. This is so yummy.
• BRIE IN SOURDOUGH
• Warm the oven to 325 degrees.
• 1 sourdough round loaf
• 2 Brie triangles
• 1 1/3 C olive oil
• 1 T chopped fresh rosemary
• 1 T chopped fresh thyme

Preparation

Step 1

1. Put tin foil on a baking sheet for easy clean up.

2. Cut a circle out of the top of the sourdough loaf just large enough to stuff both Brie triangles into the hole. Some like to keep the chunks of sourdough taken out of the top of the loaf to use as dippers for the brie once it is cooked.

3. Warm the olive oil over low heat, keeping an eye on it all the time so as not to let it burn.

4. Add the chopped rosemary and thyme. and cook over low heat for five minutes.

5. Place the sourdough on the tin foil and bring the tin foil up along the sides of the bread to prevent olive oil from running all over.

6. Pour the warmed olive oil and herbs over the cheese and down the sides of the bread.

7. Draw the tin foil up over the bread so it is covered, leaving the cheese exposed. At this point, you can put it in a large zip lock bag and refrigerate for a day.

8. Bake in the tin foil on and on a cookie sheet for about 30 minutes or until the cheese is very runny If it has been made ahead and refrigerated, it may take longer to warm. I keep stirring the cheese with a knife blade once it starts to melt to mix in the olive oil and herbs while it is cooking.

9. When it is thoroughly warmed, take out of tin foil and serve on a garnished platter along with tortilla chips, carrots, celery and radishes or any other dippers you would like.

10. It should be served immediately, but if guests are not ready to eat it for a few minutes, just wrap the whole thing in more heavy duty tin foil so that it stays warm. Do not let it sit too long or the cheese can become rubbery.