Brie Bowl

We don't do this too often because it's very rich, but it is a favorite appetizer of ours when having friends over for dinner. I only know the basic recipe through word of mouth, so if any one can reference it from a cookbook, I will be happy to provide that information.

One one-pound loaf of good bakery bread such as sourdough or roasted garlic, either round or oval.
Two wedges, or about 3/4 of-a-pound of good brie cheese.
1/2 cup lightly-packed light brown sugar.

Preheat oven to 375.

Cut off top 1/3 of bread loaf, cut that into bite-size pieces and reserve. Pull out the majority of bread from inside of the loaf, trying to keep it in bite-size pieces and reserve.

Dice your brie cheese and fill the hollowed-out bread loaf with it. Cover the top of the cheese with the brown sugar. Place loaf on a baking sheet and place in oven. After about twenty minutes, check to see how the cheese is melting and make sure the loaf is not blackening on the outside - if it is, you can wrap some foil around it. Continue cooking until the sugar has melted into the cheese and the cheese is fully melted. Remove the loaf from the oven and place on a serving plate. Place reserved bread chunks on baking sheet, return sheet to oven for 5 minutes to lightly toast the pieces.

Scatter toasted bread around the brie bowl, serve using the toasted pieces to dip into the melted brie and brown sugar, and enjoy! (you can add a few extra cheese crackers to the serving plate if necessary)

Coming soon -- some bakery items, including a Lemon/honey bread and an easy espresso cheesecake!
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