Sun Dried Tomato Baked Brie Sourdough Bowl
Overview
A stunning, crowd-pleasing appetizer featuring melty Brie, Bella Sun Luci Sun Dried Tomatoes, and fragrant herbs—served right inside a warm sourdough loaf.
Total Cook Time: 30 minutes
Serves: 6
Vegetarian
Bella Product Used:
Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz
Ingredients
- 1 round sourdough loaf (medium size)
- 1 wheel of Brie (8–12 oz), remove top of rind
- 1 cup Bella Sun Luci Sun Dried Tomatoes Julienne Cut, drained
- 1–2 tbsp Bella Sun Luci Extra Virgin Olive Oil (optional, for brushing the bread bowl)
- Fresh herbs for garnish: rosemary sprigs, oregano leaves, basil
- Optional: 2–3 tbsp toasted pine nuts
- Crackers or sliced baguette, for serving (or use pieces of the sourdough loaf)
Directions
- Preheat oven to 350°F (175°C). Slice the top off the sourdough loaf and set aside.
- Cut a circular opening in the center of the loaf and carefully hollow out the bread, leaving the bottom intact to form a bread bowl.
- Place the Brie wheel snugly into the hollowed center of the loaf. If desired, lightly brush the inside of the bread with olive oil.
- Set the loaf on a parchment-lined baking sheet and bake for 15–20 minutes, or until the Brie is melted and the bread is lightly toasted.
- Remove from the oven and spoon the drained sun dried tomatoes over the warm Brie.
- Top with fresh rosemary, oregano, and basil, and sprinkle with toasted pine nuts if using.
- Serve immediately with crackers, sliced baguette, or the reserved sourdough pieces for dipping.
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