Baked Chili Brie

Brie is one of my favorite cheeses...ever. Of course it is delicious chilled, but when the air is crisp, I love a spiced, warm hearty dish, and Baked Chili Brie is perfect for that. The combination of the melted brie and the spices is absolute perfection! Oh yeah...then you serve it with delicious sourdough bread...WINNER! While I love this dish at home, I also find it to be a great dish to take to a friends house or party...the bread bowl is portable and edible...so you never lose a dish. 

I always find it amusing to know where recipes come from, even if it is just, "I found it in a magazine at the doctors office. The page was dog-eared...like it was calling to me!" So, before you get the recipe, you get some history...

I have a crazy Aunt. And, yes, we can all probably claim a crazy aunt, but this one is really something else - I could have my own blog dedicated to her exploits. Whenever I see her (which is not often these days...last I heard she took off back to her VERY BIG homestate after briefly terrorizing us in Cali!) she always has a new recipe to share...one night she made us this great, I mean G-R-E-A-T - little hors d'oeuvres. It is to die for! And it is so easy to make for cooks and non-cooks (seriously, anyone can do this!)

Baked Chili Brie

1 Round of Sourdough Bread (unsliced)

8+ ounces of Brie

1-2 TBLSPN of butter, softened

2 tsp chili powder

1 tsp dry mustard

1 tsp garlic powder

1 tsp sugar

1. Preheat oven to 350
2. Combine spices and set aside.

3. Cut a circle or square in the top of the bread and remove. You can also pull out some of the bread from around the sides..you are basically making a bowl. Slice the bread off the top/lid, so that is is just about 1" +/- thick. You just want it to be a lid.

4. Spread the butter all around the "bowl" and on the bottom of the lid.
5. Sprinkle the spice mixture all around the inside of the bowl and the lid (where you buttered). Do this liberally.

6. Remove the rind from the brie Place brie inside the "bowl."
7. Sprinkle the top of the brie with any remaining spices.
8. Place on a baking sheet and bake for 25 minutes (sometimes longer, just until the cheese melts)

Serve it with the bread from the sourdough round, and/or buy an additional baguette or some crackers.

NOTES:

-This can also be made in a 8 x 8 baking dish (if you cannot find or don't feel like hollowing out a sourdough round). Spread/Rub the butter on the sides of the dish and then sprinkle the sides with the spice mixture, leaving some to sprinkle on top of the brie.

-This can be prepared ahead of time. I do everything the night before (if I know I am going to be busy getting ready for a party, etc.) and put it in the refrigerator. I take the loaf out about 30 minutes or so prior to putting it in the oven. Then, toss it in the oven and voila, 30 minutes later...heaven!

-I like to use the wheels of brie for this. They usually fit in the "bowl" perfectly.

This post is written and created at 504 Main by Holly Lefevre