Bruschetta Baked Brie
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This Bruschetta Baked Brie recipe combines two of the most delicious appetizers, tomato basil bruschetta and baked brie bread bowls, into the most scrumptious starter, that’s also easy to make!
If you love this Caramelized Pear Baked Brie Bread Bowl in the fall, this Salted Caramel Pecan Baked Brie in the winter and this Strawberry Balsamic Baked Brie Bread Bowl in the spring, then you’re going to love this Bruschetta Baked Brie Bread Bowl in the summer and throughout the year!
Inspired by the most popular recipe on the blog, Bruschetta Grilled Chicken Zoodle Bowls (6 MILLION views on Facebook & counting!), I combined the deliciously simple Tomato Basil Bruschetta recipe that tops the zoodle bowls, with luscious, creamy, baked brie, all snuggled in a delightfully crisp sourdough bread bowl. And let me tell you, it was amazing!
The freshness of the bruschetta, paired with the creaminess of the brie is a match made in heaven! This is the perfect appetizer for an Italian dinner or a party starter!
- Combine all of the ingredients for the tomato basil bruschetta in a medium bowl, then set it aside.
- Slice the top and middle out of a round of sourdough bread.
- Place a round of brie in the middle of the sourdough bread, then top the brie with the tomato basil bruschetta.
- Wrap the entire round of bread in foil, then place it in the oven and bake for 20 minutes.
- Remove from the oven and drizzle with balsamic reduction. Slice the top piece of bread into cubes for dipping up the baked brie and bruschetta goodness. Cut slits every inch along the edge of the bread bowl, for easy pulling apart and dipping.
Frequently asked questions
- Do you cut off the rind on brie cheese? You do not cut the rind off of the brie cheese in this baked brie recipe. You put the entire round of brie, with the rind attached, in the bread bowl. The rind helps keep the gooey goodness of the brie inside while it bakes, and it’s totally edible.
- Can you make it ahead of time? I do not recommend making this recipe ahead of time. Baked brie is the most delicious when it’s fresh out of the oven, warm and gooey! The bruschetta can be made ahead of time and stored in the fridge for up to 2 days before making this recipe.
- How do you cut baked brie? I recommend serving this recipe with a spoon and cheese spreader. Once the brie is baked in the oven, it’s easy to slice right into with a cheese spreader or butter knife. Spread it on a piece of bread, then use the spoon to scoop the bruschetta on top.
More bruschetta recipes
Looking for more great recipes with this Tomato Basil Bruschetta? Try these favorites!
- Bruschetta Grilled Chicken Zoodle Bowls
- Instant Pot Italian Beef with Tomato Basil Bruschetta
- Chicken Parmesan Bruschetta
- Bruschetta Turkey Burgers
- Shrimp Bruschetta with Zucchini Noodles
- Bruschetta Salmon
Bruschetta Baked Brie
- Preheat the oven to 375°F.
- In a medium bowl, combine the bruschetta, set aside.
- Slice the top ½ inch off of the round of sourdough bread.
- Cut a circle the size of the brie from the middle of the sourdough loaf being careful not to cut through to the bottom of the loaf.
- Place the brie in the middle of the loaf.
- Top with the bruschetta. Place on a baking dish and cover with the top slice of bread. Wrap the entire thing in foil and bake in the oven for 20 minutes.
- Remove from the oven, remove the foil and slice the top piece of bread into cubes for dipping up the baked brie and bruschetta goodness!
- Cut slits every inch along the edge of the bread bowl, for easy pulling apart and dipping.
- Drizzle the balsamic reduction over the top and serve.
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