Caramelized Pear and Shallot Baked Brie in Sourdough Bowl

Recipe Collection: Appetizer

Caramelized Pear and Shallot Baked Brie in Sourdough Bowl elevates your appetizer game with a luscious Brie cheese enveloped in a warm, crusty sourdough bowl, complemented by sweet caramelized pears and shallots. Perfect for gatherings, this recipe offers a unique blend of textures and flavors that will impress your guests.

Ideal for those following a vegetarian diet, this dish is also gluten and dairy-friendly, making it a versatile choice for various dietary needs. Use it as a centerpiece for your next party or a cozy night in.

Overview

This delightful appetizer combines the creamy richness of Brie cheese with the sweet and savory flavors of caramelized pears and shallots, all baked to perfection in a sourdough bread bowl. It's an elegant dish perfect for entertaining, offering a unique twist with its blend of textures and flavors.

Diet Type

Vegetarian

Allergies

Dairy, Gluten, Tree Nuts

Cuisine

French

Serving Size: 8

Cooking Time: 60 minutes

Ingredients

• 1 Tablespoon (tbsp) unsalted butter
• 2 Whole shallots, sliced
• 2 Whole pears, peeled
• 0.33 Cups dry white wine
• 0.5 Teaspoon (tsp) brown sugar
• 0.5 Teaspoon (tsp) fresh thyme, minced
• 1 Pinch salt, to taste
• 1 Pinch ground black pepper, to taste
• 1 8 Ounce (oz) round loaf sourdough bread
• 1 8 Ounce (oz) round Brie cheese
• 0.5 Cups slivered almonds
• Assorted crackers

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Melt the butter in a skillet over medium heat. Add the shallots and cook, stirring, until softened, about 1 minute.
3. Add the pears to the skillet and cook until soft, about 5 minutes.
4. Stir in the white wine, brown sugar, thyme, salt, and black pepper. Increase the heat to medium-high and simmer until the liquid has evaporated and the pears are lightly caramelized, about 10 minutes. Set aside.
5. Cut a hole in the top of the sourdough loaf, large enough to fit the Brie, leaving about 1/2-inch of bread at the bottom. Cut the removed bread into pieces for serving and set aside.
6. Score the Brie around the edge (halfway down the wheel) using a paring knife, cutting about 1/4-inch deep. Cut the Brie in half horizontally using a piece of thin string or unflavored dental floss.
7. Place the bottom half of the Brie, cut-side up, into the sourdough loaf. Top with half of the pear mixture and sprinkle with half of the slivered almonds.
8. Place the remaining Brie half on top, spread with the remaining pear mixture, and sprinkle with the remaining slivered almonds.
9. Place the filled sourdough loaf on a baking sheet and bake in the preheated oven until the Brie is soft and gooey, about 45 minutes.
10. Serve with the reserved sourdough bread pieces and assorted crackers.

Enjoy your homemade Caramelized Pear and Shallot Baked Brie in Sourdough Bowl!