Monday, November 10, 2008

Baked Brie with Pesto in a Bread Bowl

So, Jeff's Aunt Cindy (a future contributor to this blog and an amazing cook) and I were preparing appetizers for CJ's party. I was thinking cheese plate, chips and salsa, hummus and pita, and cake. Cindy saw the extra brie I had purchased and the left-over loaf of No Knead Bread from the night before and said, "Let's whip up a baked brie!" Never one to turn down a cooking experience with Cindy, I agreed. Soon we were clipping oregano, thyme, and basil from the garden to make a simple pesto and in no time at all the smell of melted cheese was wafting through the house. What a way to impress the guests! Here's the recipe, as close as I can record it:

1 bread bowl (sourdough or other crusty bread like homemade no knead bread)
1-2 brie triangles
herbs, olive oil, and pine nuts
olive oil
Slice the top off the bread and cut out the center to create a bowl. Trim the edges off the brie and cut it in a few large pieces. Brush the inside of the bread and inside of the top generously with olive oil. Chop the herbs and pine nuts in Cuisinart; then slowly add olive oil to make a pesto. Brush the pesto generously on the inside of the bowl and inside of the top. Spread brie out over bowl and put bread top on.

Bake for 1 hour at 350. Serve with extra bread from inside bowl to scoop, plus additional bread or crackers. When the brie has been eaten, you can slice the bowl up as an additional appetizer.


Liz said...

mmmmm that looks really good!

Kathy said...

I was looking at C.J.'s blog and saw this on the table - it looked so good and I wondered what it was. Now I can make it myself!