Brie Bread

"This is an outstanding addition to your Tapa Table and so easy to make. I received this recipe from my friend Pat who I had met in Sint Maarten."
photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
20 Tapas


  • 14 lb butter
  • 6 ounces brie cheese
  • 14 cup onion, diced
  • 14 teaspoon basil
  • 1 loaf French bread


  • Melt the butter in a sauce pan and onion and basil.
  • Cut the Brie into small pieces and add to the butter mixture.
  • Stir until the Brie is melted.
  • Slice the French Bread in half lengthwise.
  • Take each half and cut ALMOST all the way through into slices about 1 1/2 inches each.
  • Spread the melted brie mixture over each half of the loaf.
  • Note: At this point you can refrigerate the bread/brie and continue just before serving.
  • Place each half of the under the broiler until the cheese is bubbly.
  • Tear the individual pieces completely off the loaves and place on serving platter.

Questions & Replies

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  1. Wow, this recipe was great!! I did not have any basil, so I used dried parsley. I did not have 6oz of brie, so I put 1/4 cup mozzarella cheese and about 2-3 oz of cream cheese in the pan. I mixed and melted. The butter did not mix well with the cheese. I put the mixture on the french bread and broiled it. It still turned out wonderful. Thanks!
  2. We loved this recipe-It is easy and Oh so good. I cut the butter back to 1 tbsp, used a whole wheat Portuguese bun. I removed the rind from the Brie because I find that it doen't melt easily and depending on the type can add a bitter taste. This is a do again and again recipe
  3. As in Julie & Julia- you can never have too much butter! Loved this recipe but discovered that I am not a fan of brie cheese (this was the first time ever trying it). I would make this recipe again with a different type of cheese, maybe feta or gouda ??
  4. If only onion, butter, cheese and basil are melted together what are the big chunks sitting on the bread? I would love to make this recipe, but I am confused by the photo.
  5. Love brie anything!!!


  1. This bread is just luverly! I used a day-old ciabatta loaf instead of French bread. I think I could have cut down on the butter and still ended up with the same mouth-watering results. When I do this next time, I think I will cut the rind off the brie...I don't particularly care for the rind and, also, i noticed that it didn't melt as well as the rest of the ooey-gooey, oh so yummy brie did. Thanks for a blue ribbon recipe! Love it.
  2. yummy!! this is just divine!!! i could have ate the whole mixture by itself with a spoon! luckily, i was able to restrain myself! i made this up ahead of time and all i had to do was pull it out of the fridge and broil as recommended! this is a great way to do bread instead of the usual boring garlic bread. i will be making this time and again! thanks for the keeper!


I moved to Spain about 2 years ago from San Diego after I retired. I am now living my dream of living the Sapnish culture. I love to cook and especially like Spanish food. I intend to share some of the recipes with you over the next weeks. Would love to hear from anyone interested in Spain. Ron Brown
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