Toasted Brie Bread
Crispy French bread topped with melted Brie, herbs, and olive oil. Ready in 5-7 minutes for a quick appetizer or soup side.
I started serving this at brunches with the girls. It instantly turned into a hit. It makes a great appitizer, and compliments any light meal. The best part is, it's easy!
Submitted by: Shannon Winn from Burlington, KY
Yield: 4
- Use a halved French loaf, brushed with olive oil, topped with sliced Brie and Herbs de Provence, then bake until the cheese softens and edges brown.
- To keep the crust crisp, toast the bread first or bake on a preheated sheet; adjust oven temp for faster browning.
- Serve with olive oil and vinegar, honey, jam, or nuts. Leftovers refrigerate up to 2 days and reheat in the oven.
Spices
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Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
Can I use other types of bread?
Yes. Ciabatta, sourdough, or a crusty baguette work well. Use a loaf with a firm crust so it does not get soggy. Avoid thin sandwich bread.
Can I swap the Brie for another cheese?
Yes. Camembert or a soft triple cream are great swaps. Firmer cheeses like Gruyere or fontina can be used but shred them so they melt evenly and expect slightly longer bake time.
How do I prevent the bread from getting soggy?
Toast the cut bread briefly before adding cheese, use less olive oil, or bake on a preheated baking sheet or directly on the oven rack. Place cheese in a single layer so moisture can escape.
What oven temperature and time should I use?
Preheat to 350 F and bake 5 to 7 minutes as a starting point. For crisper edges, raise to 400 F and watch closely for 6 to 10 minutes. The cheese should be soft and the crust golden.
Can I assemble this ahead of time?
Yes. Assemble up to a few hours before serving, cover, and keep in the fridge. Bake just before serving. If already baked, reheat in a 350 F oven for 5 to 8 minutes to restore texture.
What are good toppings and dips?
Try olive oil and vinegar for dipping, or add honey, fig jam, toasted nuts, prosciutto, or fresh herbs like thyme or rosemary for extra flavor.
How should I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 350 F oven for 5 to 8 minutes. Microwaving will melt the cheese but make the bread soft.
Can I make single servings or a party platter?
Yes. Slice into small pieces and bake on sheet pans for a platter. For individual portions, use mini brie rounds or bake small toasts with a slice of Brie on each.
Can I use other types of bread?
Yes. Ciabatta, sourdough, or a crusty baguette work well. Use a loaf with a firm crust so it does not get soggy. Avoid thin sandwich bread.
Can I swap the Brie for another cheese?
Yes. Camembert or a soft triple cream are great swaps. Firmer cheeses like Gruyere or fontina can be used but shred them so they melt evenly and expect slightly longer bake time.
How do I prevent the bread from getting soggy?
Toast the cut bread briefly before adding cheese, use less olive oil, or bake on a preheated baking sheet or directly on the oven rack. Place cheese in a single layer so moisture can escape.
What oven temperature and time should I use?
Preheat to 350 F and bake 5 to 7 minutes as a starting point. For crisper edges, raise to 400 F and watch closely for 6 to 10 minutes. The cheese should be soft and the crust golden.
Can I assemble this ahead of time?
Yes. Assemble up to a few hours before serving, cover, and keep in the fridge. Bake just before serving. If already baked, reheat in a 350 F oven for 5 to 8 minutes to restore texture.
What are good toppings and dips?
Try olive oil and vinegar for dipping, or add honey, fig jam, toasted nuts, prosciutto, or fresh herbs like thyme or rosemary for extra flavor.
How should I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 350 F oven for 5 to 8 minutes. Microwaving will melt the cheese but make the bread soft.
Can I make single servings or a party platter?
Yes. Slice into small pieces and bake on sheet pans for a platter. For individual portions, use mini brie rounds or bake small toasts with a slice of Brie on each.
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