Recipe by echomoon
"Brie baked in a round sourdough bread bowl makes this ultimately easy! You could substitute a sweet chutney for the topping for even easier prep. I microwaved the final product for a few minutes to speed up the cooking (couldn't wait for it to be ready!)"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
shallots, thinly sliced
pears - peeled, cored and sliced
dry white wine
chopped fresh thyme
salt and pepper to taste
1 (8 ounce) round loaf
1 (8 ounce) round
This is amazing! Served it as main appetizer at dinner party. My friend Michelle made it (can't take the credit) and used toasted walnuts and dates instead of pears & almonds. Also, we added 1/4 teaspoon vanilla extract and used brandy instead of white wine. Delicious! Try it!
This was OK. It did not knock my socks off. Not sure why...it had all the ingredients to be a wonderful appetizer. I have to say that eating the bread that the cheese is baked in is far better than any crackers. THe sourdough bread toasted and was crunchy and good. Maybe I should have used a larger round so I would have had more toasted bread to enjoy it with! Oh and baking 45 minutes is way tooo long. I did 20 and that was plenty. Otherwise it is very runny, Had to let it set a bit before we ate it. I will still search for more exciting appetizers in the future.
Thanks for the fab recipe, this was absolutely delicious! All the flavours complemented each other so well. My partner got sliced sourdough by mistake, but we still managed to make it work by gently squeezing it into a pan to hold the slices together. Otherwise, I made the recipe as posted and the four of us ate the whole thing in about 5 minutes!!
Edit 04 Jun 07 - Last two times I made this, to serve a couple more people, I used two brie, side by side with a little gap in between them, still in the one loaf of bread. I doubled all the other ingredients too, so there was more pear topping to add to the extra cheesey goodness!
This recipe was enjoyed by all at my party last night. The only change I made was to use Hawaiian sweet bread, because I couldn't find a loaf of round sourdough at the store. I would recommend puttng some foil on top about 30 minutes in to the baking since the bread did get quite dark and crispy on the outside. It was still lovely, though.
This looks impressive and tastes divine! I made this at work so substituted the pear filling for half a jar of chutney - this made it a lot quicker to prepare. Everyone raved about it!
I tried to do this with puff pastry, rather than bread and the Brie “exploded” and melted all over the cookie sheet. So then, I remade the pear mixture and just heated a new wheel of brie and spooned the pear over top – it was really good! Also, I used dried thyme instead of fresh – a little less than 1/4 tsp. I will try this with the bread very soon!
I wrote the review on 1/12/09. If you use the puff pastry idea, it works best to bake in a Pyrex pie plate as one reviewer noted, it may "explode" on a baking sheet. Just let it cool for say 15 minutes before transferring to you serving plate and it will be fine. Still one of our favorite appetizers! Bon Appetit! 944TURBO
Made this for a Wine and Cheese night and everyone loved it!! It was gone pretty quickly, I barely got a piece.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Brie with Caramelized Pears, Shallots and Thyme
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 417
** Calories from Fat: 190
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to make a puff pastry wrapped cheese appetizer.
Soy, ketchup, garlic, and honey create a sweet, sticky, tangy sauce for wings.
See how to make a simple but elegant baked cheese appetizer.