Baked Brie
Brie With Herbs In Bread
- Total Time
- 15 minutes, plus 4 hours' refrigeration
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Six servings
- 1French baguette-type loaf of bread (about 10 ounces)
- ¼cup virgin olive oil
- 3tablespoons dry white wine
- 1teaspoon coarsely ground black pepper
- 2cloves garlic, peeled and chopped (about 1 teaspoon)
- 1piece of ripe Brie cheese (about 10 ounces)
- 3tablespoons chopped chives
- 1cup coarsely shredded basil leaves
- 1½cups loose coarsely shredded sorrel leaves (other herbs can be used instead, depending on availability)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
379 calories; 24 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 15 grams protein; 549 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut the baguette in half lengthwise and sprinkle the cut surface of each half with the oil, wine, pepper and garlic, dividing the ingredients evenly between the two halves.
- Step 2
Trim the Brie to remove any crust and cut into quarter-inch slices, preferably large and thin. Spread half the herbs on the cut surface of the bottom half of the loaf and arrange the cheese slices on top. Spread the remaining herbs on top of the Brie and place the top half of the bread loaf on top to reform the loaf. Press firmly together and roll as tightly as possible in plastic wrap and then in aluminum foil. (If tightly wrapped, the bread absorbs the juices better.)
- Step 3
Press the loaf between two baking sheets and refrigerate with three-to-five pounds of weight (a can or jar, perhaps) on top for four to five hours before cutting in slices to serve. It can be consumed cold or lukewarm
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Heather B.
This recipe is in "The Essential New York Times Cookbook", and I've made it multiple times. It's perfect as a summertime appetizer, or picnic lunch. My carnivorous husband requests it frequently. The first time I made it, I thought I would end up with a sloppy, cheesy mess. It was no such thing - neat and tidy, and amazingly delicious. Be sure to get a good quality baguette - from a bakery if possible.
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