Reviewed: Jan. 3, 2012

This was pretty good. Maybe I'm not a huge fan of thyme as a spice, that's all. The bread and brie were delicious and caramelized shallots and pears are always tasty. (If you don't have shallots, you can totally use a regular spanish onion.)

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Reviewer:

izfo

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 30, 2011

I really liked this recipe. But I made some changes: I increased the amount of thyme and didn't put it in the bread. It turned out delicious and saucy.

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Reviewer:

Pandoraly

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Cooking Level: Expert

Home Town: St. Cloud, Minnesota, USA

Living In: Orlando, Florida, USA

Reviewed: Feb. 14, 2011

This is amazing! I needed a bigger bread bowl and used a 16 oz size to fit all the melty brie and pears. I will definitely make this again

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Reviewer:

DuncanDonut

Home Town: Appleton, Wisconsin, USA

Reviewed: Oct. 17, 2010

AWESOME RECIPE!!! This was soooo YUMMY. Bought it to a friend's house and it was GONE in no time. Did not make any changes to the main ingredients, but I did use a puff pastry instead of the bread. This one is a keeper!

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Reviewer:

Michelle

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Jupiter, Florida, USA

Reviewed: Feb. 19, 2010

This was good, but not as good as I thought it would be. I wrapped the brie and the filling in puff pastry. With the thyme and the pear flavors, tastes very much like an apple stuffing at Thanksgiving. I did find that the flavors got a little muddled. Have to say, the baked brie with rosemary and cherries is by far the best baked brie on Allrecipes.

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Reviewer:

UDscoobychick

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Charlottesville, Virginia, USA

Reviewed: Feb. 17, 2010

Didn't like this at all.

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Reviewer:

Darla

Reviewed: Jan. 15, 2010

I've made this a couple of times now, and it is absolutely wonderful! The only thing I changed was I wrapped the brie in puff pastry to make a brie en croute, and I think I used chopped walnuts instead of the almonds. Delicious!

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Reviewer:

Jan C.

Reviewed: Nov. 7, 2009

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!

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