Chili Brie in Sourdough Recipe -
Chili Brie in Sourdough Recipe
  • READY IN 40 mins

Chili Brie in Sourdough

Recipe by  

"Creamy baked Brie and this spicy blend is a robust flavor combination that is sure to please."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Combine spices and sugar; set aside. Cut circle in top of bread and remove bread center to make room for the Brie.
  2. Spread butter in bread; sprinkle with 2 teaspoons of spice mixture. With knife, make 2-inch cuts around edge of bread at 1-inch intervals.
  3. Remove rind from Brie and place in bread. Sprinkle Brie with remaining spice. Replace top of bread. Bake on baking sheet in 350 degrees F oven 20-30 minutes. To serve, remove bread top and break into bite size pieces. Dip bread pieces in hot Brie.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Have made this twice so far, both times to GREAT reviews from guests. This is incredibly easy to make, especially if you're pinched for time. The first time I tried this, kids from 5 to 15 loved it. The second time, I added some chipotle powder, and doubled the amount of spices, but we like foods spicy. The trick to this is to remove the rind; I find that non-brie enthusiasts like it because the rind's removed. An excellent choice for the holidays.

Most Helpful Critical Review
Apr 09, 2005

I love brie, but the spices were too much. I had to scrape them off!


12 Ratings

Jan 25, 2004

I couldn't find the round sourdough and so used the Hawaiian sweet bread which was still great. The Hawaiian bread came in a foil pan and I wrapped the entire thing in foil to bake and then transported it to a party where I unwrapped it. It was still hot and bread was still nice and soft (did not get mushy or dry out) was a big hit! I think roasted garlic on top of the cheese would be good too!

Feb 21, 2005

This was a big success at my dinner party last night. When I went to sprinkle the mixed spices on the top of the cheese I chickened out and didn't put all of it on. I was worried that there would be too much spice. I regret that decision now, but the appetizer was still extremely popular. I'd suggest buying a separate sourdough baguette so you have extra bread to spread the brie on.

Apr 04, 2012

Well, I used a 20 oz brie. Call me decadent. It went like THAT! *SNAP*

Nov 22, 2010

This was quite yummy! Next time I would buy an extra bagueete, since I had to use crackers initially to dip in the cheese. As we continued eating, we pulled the sides of and the cheese was melted on. I also think I might use a wheel and 1/2 since I think it could've used just a bit more cheese.

Nov 23, 2006

Sooo easy and sooo good. Doesn't need anything changed. The amount of brie doesn't look like enough, but it is. We always cut the hollowed out bread into pieces once the brie is gone - that's the best part!

Feb 24, 2005

Very good. My husband and son loved it. I will definitely make this again.


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  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 32.2 g
  • 10%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 563 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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