Baked Brie in a Bread Bowl

This Baked Brie Bread is one of my favorite dinners for evenings when my wife and I want to catch up on events. Even when we have friends over, we choose to serve this meal preceded by a light dinner salad. The recipe is simple and quick enough that it can be prepared while your companions are sipping their first glass of wine (a hearty red table wine complements this meal very well).

With a sharp knife, cut a “lid” from the top of a 1-pound round loaf of sourdough bread. Carefully remove insides, leaving a 1-inch crust. In a small bowl, mix 3 tablespoons melted butter with 3 minced garlic cloves. (Time-saving tip: Microwave butter and garlic together until butter melts.) Brush the garlic butter inside the loaf. Slice 1/2-pound of firm brie cheese into cubes and place the cheese inside the loaf. Sprinkle with 1/8 teaspoon thyme, 1/8 teaspoon marjoram and a dash of cayenne pepper. Top the loaf with the reserved bread lid. Set the brie-filled loaf on a baking sheet and bake at 350 degrees, until cheese is melted and loaf is crusty, 12 to 15 minutes. Serve the salad while the bread is in the oven. Serve the bread hot on a large wooden cutting board set in the center of the table. Break off pieces and dip into the melted cheese. This recipe serves two.

PETER CHOI

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