“Baked” Brie

There is a lovely wine bar just two blocks from my home. My friends and I used to frequent this location when their wine list was impressive and their food menu was tiny. I still go occasionally, but their prices continue to rise and they seem to be competing with gourmet food trucks on their small plates menu instead of focusing on their dwindling wine selection.

One of the first menu items this wine bar offered was their “Baked Brie” served in a sourdough bread bowl. It is delicious. I have gone just for the Brie (and a side of wine, of course). One time we tried to go there but they were packed so we took our party across the parking lot to a newer, lesser known establishment. Before we left I ordered a Baked Brie to go! I have never taken food into a different restaurant before, but it was well worth it, and the staff at the other place didn’t seem to mind.

Brie melted to a fondue consistency with just a touch of butter and garlic. Served in a sourdough bread bowl. Sounds great, right? It is. Once the prices started to rise and weren’t stopping I knew I had to figure out this recipe. After a few failed attempts I finally nailed it.

Enjoy with a glass, or two, or three of your favorite wine and the company of your favorite person. You won’t want to share, but there will be plenty. Trust me, I’ve had to share my Brie on many occasions.

“Baked” Brie in Sourdough Boule

1 Tablespoon Butter
3 Garlic Cloves, very finely minced
1/2 Cup White Wine
1/2 Pound Brie (about one wedge), cut into small cubes, trimmed of rind
1 Tablespoon Cornstarch
1 Sourdough Boule, top cut off and hollowed

-Melt butter in saucepan over medium heat
-Cook garlic in butter until soft and fragrant
-Add wine and bring to simmer (do not boil)
-Toss Brie cubes with cornstarch
-Add cheese to saucepan
-Stir or whisk until cheese is mostly melted but still lumpy
-Pour into sourdough boule
-Place under broiler until top layer is golden brown
-Serve hot with bread, fruits and vegetables