Baked Brie Sourdough Recipe

Name: Baked Brie Sourdough Recipe
Prep time: 45 min
Total time: 45 min
Yield: 6 - 8 servings
Ingredients: 1 large sourdough round (boule or loaf); 1 wheel brie (8–12 oz); 2–3 tbsp honey (plus extra for finishing); 1–2 cloves garlic, finely minced (optional); 1 tbsp fresh rosemary or thyme, chopped; 2 tbsp olive oil; Salt and cracked black pepper, to taste; Optional: fig jam or cranberry compote for added sweetness

45 mins

6 - 8 servings

This pull-apart baked brie in our Tampa Bay Sourdough Round transforms a simple artisan loaf into a warm, shareable appetizer designed for foodservice menus. Ideal for catering, casual dining, and entertaining concepts, it delivers strong visual appeal and an interactive experience that encourages guests to tear, dip, and share straight from the table. With minimal prep and high perceived value, it’s an easy way to add a premium, social-friendly starter that drives engagement and fits seamlessly into shareable appetizer offerings.

New

45 mins

6 - 8 servings

Ingredients

1 large sourdough round (boule or loaf)
1 wheel brie (8–12 oz)
2–3 tbsp honey (plus extra for finishing)
1–2 cloves garlic, finely minced (optional)
1 tbsp fresh rosemary or thyme, chopped
2 tbsp olive oil
Salt and cracked black pepper, to taste
Optional: fig jam or cranberry compote for added sweetness

Preparation

Thaw the par-baked sourdough round at room temperature for 20–30 minutes, until softened but still cool to the touch.
Preheat the oven to 375°F (190°C) and place the thawed loaf on a parchment-lined sheet pan.
Slice the top off the sourdough round and hollow out the center, leaving a sturdy ¾-inch bread shell. Reserve torn bread pieces for serving.
Lightly brush the inside of the bread bowl with olive oil and season with salt and cracked black pepper.
Place the brie wheel into the hollowed sourdough round, trimming slightly if needed to fit snugly.
Top the brie with garlic (optional), fresh herbs, and honey, spreading evenly over the surface.
Bake for 12–15 minutes, until the bread is fully baked and golden and the brie is melted and bubbling.
Remove from oven and finish with an additional drizzle of honey before serving.
Serve immediately with reserved sourdough pieces and/or fresh vegetables for dipping.
*You can also score the outer bread around the brie, cutting partially through the crust to create easy pull-apart sections without cutting all the way through.

Baked Brie Sourdough Recipe

Ingredients

Preparation

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