| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 sourdough bread boule
- One 8-ounce Brie wheel, double cream preferred
- 2 tablespoons olive oil
- 2 tablespoons habanero pepper jelly
- Pinch kosher salt
- Pomegranate seeds, for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Slice off the top third of the bread boule and set aside. Place the Brie wheel in the center of the bread and cut around to “trace” the outline of the Brie in the bread; be careful not to go all the way through the bottom. Remove the center part of the bread that was traced out and cut into 1-inch pieces for dipping. Brush the oil along the inside exposed bread. Spread the pepper jelly on the bottom and sprinkle with salt. Cut slices in the side of the bread about halfway down and about 1 inch wide all the way around. This will create tearable pieces to enjoy later.
- Cut the top layer off the Brie and discard, then place the Brie in the bread. Cover with the bread top and bake until the cheese is melty and the bread is crusty, about 20 minutes. Top with a sprinkling of pomegranate seeds. Serve with the bread and fruit or veggies if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 202 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 8 g |
| Cholesterol | 38 mg |
| Sodium | 276 mg |
Reviews
Why only put the pepper jam on the bottom where it gets lost?! Top the Brie with it and omit the pomegranate seeds! Trust me!! It makes more sense and is delicious (you can also do cherry jam) or whatever your heart desires but dont neglect the top! …
Looking up pomegranate and brie together, only 3 recipes are listed, and I have have tried them. The flavors were perfect but the crunch/fiber/ popcorn feel of the fresh pomegranate, I couldn’t quite like, and I eat EVERYTHING!!! I love Jeff, and the chefs from the Kitchen! Hopefully there is a better combo to be found. Also, I’d love to ask Sunny about Chris and high school later. 😉 Unless I’m thinking of a different food network star.
This has become a family favorite! We’ve made this at least a dozen times. It’s great as is. It’s fun to switch up with different jelly’s and breads too. It’s impossible to make this dish taste bad. Have fun with it! If you have any left, it reheats in the toaster oven perfectly! Seriously, this recipe will be passed on and made for years and years to come. It’s that delicious!
Loving, however I stepped it up by mixing Camembert & Brie and in place of the pomegranates as the topping, I took red chili pepper jelly and drizzled pomegranate molasses over the top. Baked and divine!
made this last Christmas and plan on doing it this Christmas. Very good
Saw this dish around the holidays. It’s delicious! So now, it’s summer and I don’t have the pepper jelly, so I substituted 1/2 strawberry jam to 1/2 sweet heat jalapeno slices, stirred together. Also substituted sunflower boule for sourdough. Took the leftover bread and drizzled with EVOO, sea
salt and cracked pepper. It made a nice appetizer with a glass of prosecco.
salt and cracked pepper. It made a nice appetizer with a glass of prosecco.
So easy and delicious!
Made this for NYE and it was excellent. After I baked it, I left it on the counter wrapped in foil bc I had other things to do. A few minutes later, when returned, it was a melty pool of cheesyness. I’m going to make this again for sure.
So easy and a great idea, was a big hit at our holiday party!
Followed the recipe exactly as written and agree the only adjustment it needs is to increase the baking time to 25 minutes for optimal gooey-ness! That, and have a second one ready to go because it just disappeared! I added an additional dollop of pepper jelly to the top of the Brie before baking as well. Love the heat.