Prep 25 mins
Cook 30 mins
A spicy twist to brie! This recipe begs for tweaking - add more or different spices, maybe even jalapenos, or whatever your imagination comes up with. This is a nice appetizer for any time of the year, but seems to be a nice addition to a party or buffet particularly during the holidays.
- 1 teaspoon chili powder (or to taste)
- 1⁄2 teaspoon ground mustard
- 1⁄2 teaspoon garlic powder
- 1 teaspoon dried chipotle powder (or to taste)
- 1⁄2 teaspoon sugar
- 1 loaf round sourdough loaf (1 pound)
- 1 tablespoon softened butter
- 1 (8 ounce) wheel brie cheese
- Preheat oven to 350 degrees fahrenheit.
- Combine spices and sugar and set aside.
- Cut off circular top of bread and remove the bread center to make a shell, leaving chunks intact for dipping later (but don't scrape the bread shell too thin).
- Thinly spread butter inside the bread shell and sprinkle with 2 teaspoons of spice mixture.
- With knife, make 2-inch cuts around edge of bread at 1-inch intervals to make a"fringe".
- Remove rind from Brie and cut into irregular chunks, and place in bread.
- Sprinkle Brie with remaining spice, tossing lightly to distribute.
- Replace top of bread.
- Bake on baking sheet in 350 degrees F oven 20-30 minutes.
- To serve, remove bread top and break into bite size pieces.
- Dip leftover bread pieces in hot Brie.
I followed this recipe as written but I do think it needs tweaking. I am going to have another go at it but will use crushed fresh garlic and chili and leave out the mustard, and chili powders. Maybe even some sun-dried tomatoes may go good in it. It certainly has the potential to be a great recipe.