Brie baked in a round sourdough bread bowl makes this ultimately easy! You could substitute a sweet chutney for the topping for even easier prep. I microwaved the final product for a few minutes to speed up the cooking (couldn't wait for it to be ready!)

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.

  • Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.

  • Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.

  • Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.

Nutrition Facts

417 calories; protein 12.8g; carbohydrates 42.9g; fat 21.1g; cholesterol 32.2mg; sodium 649.7mg. Full Nutrition
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Reviews (36)

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Most helpful positive review

Rating: 5 stars
10/24/2008
This is amazing! Served it as main appetizer at dinner party. My friend Michelle made it (can't take the credit) and used toasted walnuts and dates instead of pears & almonds. Also we added 1/4 teaspoon vanilla extract and used brandy instead of white wine. Delicious! Try it! Read More
(26)

Most helpful critical review

Rating: 3 stars
03/10/2008
This was OK. It did not knock my socks off. Not sure why...it had all the ingredients to be a wonderful appetizer. I have to say that eating the bread that the cheese is baked in is far better than any crackers. THe sourdough bread toasted and was crunchy and good. Maybe I should have used a larger round so I would have had more toasted bread to enjoy it with! Oh and baking 45 minutes is way tooo long. I did 20 and that was plenty. Otherwise it is very runny Had to let it set a bit before we ate it. I will still search for more exciting appetizers in the future. Read More
(8)
44 Ratings
  • 5 star values: 31
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/24/2008
This is amazing! Served it as main appetizer at dinner party. My friend Michelle made it (can't take the credit) and used toasted walnuts and dates instead of pears & almonds. Also we added 1/4 teaspoon vanilla extract and used brandy instead of white wine. Delicious! Try it! Read More
(26)
Rating: 5 stars
06/04/2007
Thanks for the fab recipe this was absolutely delicious! All the flavours complemented each other so well. My partner got sliced sourdough by mistake but we still managed to make it work by gently squeezing it into a pan to hold the slices together. Otherwise I made the recipe as posted and the four of us ate the whole thing in about 5 minutes!! Edit 04 Jun 07 - Last two times I made this to serve a couple more people I used two brie side by side with a little gap in between them still in the one loaf of bread. I doubled all the other ingredients too so there was more pear topping to add to the extra cheesey goodness! Read More
(23)
Rating: 5 stars
05/20/2007
This recipe was enjoyed by all at my party last night. The only change I made was to use Hawaiian sweet bread because I couldn't find a loaf of round sourdough at the store. I would recommend puttng some foil on top about 30 minutes in to the baking since the bread did get quite dark and crispy on the outside. It was still lovely though. Read More
(16)
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Rating: 5 stars
08/18/2007
This looks impressive and tastes divine! I made this at work so substituted the pear filling for half a jar of chutney - this made it a lot quicker to prepare. Everyone raved about it! Read More
(10)
Rating: 3 stars
03/09/2008
This was OK. It did not knock my socks off. Not sure why...it had all the ingredients to be a wonderful appetizer. I have to say that eating the bread that the cheese is baked in is far better than any crackers. THe sourdough bread toasted and was crunchy and good. Maybe I should have used a larger round so I would have had more toasted bread to enjoy it with! Oh and baking 45 minutes is way tooo long. I did 20 and that was plenty. Otherwise it is very runny Had to let it set a bit before we ate it. I will still search for more exciting appetizers in the future. Read More
(8)
Rating: 5 stars
04/11/2008
Made this for a Wine and Cheese night and everyone loved it!! It was gone pretty quickly I barely got a piece. Read More
(8)
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Rating: 5 stars
03/22/2007
This is like heaven it's so good!!! Thank you for posting this fabulous recipe echomoon! Read More
(8)
Rating: 5 stars
11/09/2009
I tried to do this with puff pastry rather than bread and the Brie exploded and melted all over the cookie sheet. So then I remade the pear mixture and just heated a new wheel of brie and spooned the pear over top it was really good! Also I used dried thyme instead of fresh a little less than 1/4 tsp. I will try this with the bread very soon! Read More
(7)
Rating: 5 stars
12/29/2013
I wrote the review on 1/12/09. If you use the puff pastry idea it works best to bake in a Pyrex pie plate as one reviewer noted it may "explode" on a baking sheet. Just let it cool for say 15 minutes before transferring to you serving plate and it will be fine. Still one of our favorite appetizers! Bon Appetit! 944TURBO Read More
(7)