Hot Honey Baked Brie Bread Bowl Appetizer (Print Version)
Warm, gooey baked brie infused with spicy hot honey, served in a crusty bread bowl. An impressive and easy appetizer for any gathering.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Golden Vessel
01 -
1 (1-lb) round sourdough bread loaf
02 -
2 tbsp olive oil
→ Melted Dream Center
03 -
1 (13-oz) wheel of brie cheese
04 -
1/4 cup chopped pecans
05 -
1/4 cup dried cranberries
06 -
1 sprig fresh rosemary
→ Sweet & Spicy Drizzle
07 -
1/2 cup honey
08 -
1 tbsp sriracha sauce
09 -
1/2 tsp red pepper flakes
10 -
1 tsp apple cider vinegar
→ Crunchy & Fresh Accents
11 -
1/4 cup fresh pomegranate arils
12 -
2 tbsp chopped fresh chives
13 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Preheat oven to 375°F. Using a sharp knife, carefully cut a circular well into the top of the 1 (1-lb) round sourdough bread loaf, about 1 inch from the crust and 2 inches deep, creating a cavity for the brie. Remove the cut-out bread, reserving it for dipping.
02 -
Score the remaining bread around the well in a crosshatch pattern, being careful not to cut all the way through the bottom crust. Brush the entire exterior and scored interior of the 1 (1-lb) round sourdough bread loaf with 2 tbsp olive oil. This prepares your Hot Honey Baked Brie Bread Bowl Appetizer for baking.
03 -
Carefully unwrap the 1 (13-oz) wheel of brie cheese. Place it into the prepared well of the sourdough bread loaf. Sprinkle 1/4 cup chopped pecans, 1/4 cup dried cranberries, and the leaves from 1 sprig fresh rosemary over the brie.
04 -
Place the assembled Hot Honey Baked Brie Bread Bowl Appetizer on a baking sheet. Arrange the reserved bread pieces around the base of the bread bowl. This ensures they toast nicely alongside the main attraction, ready for dipping.
05 -
Bake for 20-25 minutes, or until the brie is fully melted and bubbly, and the sourdough bread loaf is golden brown and toasted. If the bread pieces brown too quickly, remove them earlier. This is crucial for a perfectly cooked Hot Honey Baked Brie Bread Bowl Appetizer.
06 -
While the brie bakes, combine 1/2 cup honey, 1 tbsp sriracha sauce, 1/2 tsp red pepper flakes, and 1 tsp apple cider vinegar in a small saucepan. Heat over low heat, stirring until well combined and warm. Do not boil.
07 -
Carefully transfer the baked bread bowl to a serving platter. Drizzle generously with the hot honey mixture. Garnish with 1/4 cup fresh pomegranate arils and 2 tbsp chopped fresh chives. Season with salt and freshly ground black pepper to taste. Serve your Hot Honey Baked Brie Bread Bowl Appetizer immediately for the best experience.
# Notes:
01 -
For extra flavor, lightly toast the 1/4 cup chopped pecans before adding them to the brie.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the bread may soften. Reheat gently in the oven.
03 -
No sourdough? A rustic boule or even a round challah bread can work. For the spice, adjust 1 tbsp sriracha sauce and 1/2 tsp red pepper flakes to your preference.
04 -
Encourage guests to tear off pieces of the bread bowl and dip directly into the melted brie. Provide small spoons for the hot honey.
# Tools You'll Need:
01 -
Baking sheet
02 -
Parchment paper
03 -
Sharp knife
04 -
Small saucepan
# Nutrition Facts (Per Serving):
Calories: 440 kcal
Total Fat: 20 g
Total Carbohydrate: 54 g
Protein: 16 g