If your family is anything like mine, we love a good appetizer recipe with loads of ooey-gooey cheese. Then, if you hollow out a bread bowl and fill it with the creamy deliciousness, it elevates the dish to a whole new level! I’ve added some of my favorite ingredients to this easy appetizer that is sure to dazzle your friends and please your palate any time of the day. Check out the Bomb Brie Bread Bowl.
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The ingredient list for this dish are pretty simple. You can sub another flavor preserves if you don’t care for raspberry. You can add fresh or jarred jalapeños, or skip that step all together if you don’t like the heat. If you are a vegetarian, you could easily skip the bacon, but here is how we like it. Caution: this appetizer is incredibly delicious but your breath will be anything but fresh.
Cook a few slices of bacon. Remove from pan, drain and cool on paper towels.
Buy any round bread boule to make your Bomb Brie Bread Bowl. I’ve used sourdough, rosemary, and herbed. Any kind that you want will be fine. Lay the brie wheel on top of the bread and trace around it with a knife to know the exact size of hole you will need.
Place the bowl on a baking sheet. Carefully, cut a hole inside the bread and lift out. Score the sides of the bread slicing about every inch around the bread wheel. This will allow for it to pull apart easier for serving once it has been baked. Brush the inside and tops of the scored bread bowl, and the top of the bread (that you cut loose), with olive oil.
Spoon the raspberry preserves into the hollowed out bread, spreading evenly. Drop in the diced jalapeños. Slice the top off of the brie cheese round.
The cheese’s rind is edible, but this allows the creamy cheese to melt slightly and to be honest, I’m not a big fan of eating the rind. Don’t remove it all, it will need the rest to keep its form. Lay the brie wheel on top of the peppers, with sliced side up.
Dice bacon. Mince fresh garlic. Toss the bread you removed from the bread bowl into cubes with olive oil, salt, and pepper. Put them on the baking sheet beside the bread bowl to crisp them up, too.
Bake the stuffed Bomb Brie Bread Bowl on 400° for 20 minutes. Ten minutes into the baking, remove from oven, lift the bowl’s lid, top the cheese with bacon and garlic, and recover with the bread lid. Continue baking ten more minutes, or until the desired consistency. Make sure the cheese gets melted but that it does not burn.
The Bomb Brie Bread Bowl pairs well with sliced apples and seedless grapes. To keep the apples from browning, toss with a splash of lemon or lime juice. Top with fresh diced green onions, if you like. We like to cut into pie shapes and serve on individual plates, but you can pull the bread sections from the bowl with your fingers, as well.
The Bomb Brie Bread Bowl Recipe
We love making this flavorful and unique appetizer. The Bomb Brie Bread Bowl has the bold flavors of garlic, bacon, raspberry, and jalapeño, that go perfectly with the billowy bread of your choice. The ooey-gooey brie cheese has just enough saltiness and creaminess to tame the pungent ingredients and make it a delicious snack or treat. Pairing the Bomb Brie Bread Bowl with cold, fresh fruit lightens it up a bit. It also reheats really well. Bonus, you can eat every bite!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 slices 1x
- Category: appetizer
- Method: oven
- Cuisine: American
- 4–5 slices of bacon, cooked, drained, and crumbled
- 8–10 ounce Brie cheese round
- olive oil, for brushing
- 16–18 oz round loaf bread (sourdough, rosemary, herbed, whatever you like)
- 3/4 cup raspberry preserves
- 1/4 cup diced jalapeño peppers
- 2–3 garlic cloves, minced (optional)
- thinly sliced apples, for dipping
- green or red seedless grapes, for dipping
- fresh sliced green onions (optional)
- Slice a flat portion off of the bread round; this will be the lid and bread bowl. Place bread bowl on a baking sheet. Lay brie cheese round on top of cut bread bowl. Use a knife to carefully cut around the bread around the cheese, ensuring the hole in the bread is the right size.
- Scoop out the inside of the bread bowl and put it to the side. Score the sides of the bread bowl, about 1 inch apart and 3/4 of the way down the bread bowl; not to the bottom of the bowl. Brush inside the bowl, scored areas, and edges with olive oil. Cube the bread you scooped from the bowl, toss with olive oil, a dash of salt, and pepper. Lay cubed bread around the baking sheet with the bread bowl.
- Spread raspberry preserves evenly inside the bread bowl. Top with diced jalapeños.
- Slice off the top rind of the brie cheese wheel (discard) and place brie cut side up inside the bread bowl. Cover with bread lid and bake on 400 degrees for 10 minutes.
- Remove from oven. Lift off lid of the Bomb Brie Bread Bowl. Top cheese with crumbled bacon and fresh garlic. Replace bread lid. Bake another 10-15 minutes, or until the cheese is melty, but careful to not burn the bread.
- Serve the warm Bomb Brie Bread Bowl with sliced apples, grapes, and the cubed bread. Top with sliced green onions if you wish.
To keep apples from browning, toss with a drizzle of lime or lemon juice.
- Serving Size: 1/10 bowl
- Calories: 361
- Sugar: 17.5g
- Sodium: 711mg
- Fat: 12.5g
- Saturated Fat: 6 g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 48.3g
- Fiber: 2.1g
- Protein: 13.2g
- Cholesterol: 27mg
Keywords: brie, cheese, bread bowl, appetizer, raspberry
Recipe by Peyton Pittman.
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