As you know, I am partial to baked brie and am always in the market for new and interesting ideas on the delicious classic. Alex Vought-Bohn , mother of four and avid volunteer shows us how to make it all look easy. Thanks, Alex!
P.S. R.I.P. Jack LaLane 🙁
Alex’s Raspberry and Honey Mustard Baked Brie:
Get a round sour dough loaf, cut a round hole in the top and scoop out all the dough from inside (leaving a shell of a crust)
Save the dough and the round crust cut out
Stuff the empty crust with brie – peel the rind off the top and sides but you can leave on the bottom. Usually takes three wedges of brie cut in smaller slices (you can stuff because it melts)
Mix 1/2 12 oz. jar raspberry jam with one 1/2 12 oz. jar honey mustard.
Spread the mix on top of the brie generously…save the rest of the jars for later if you need it for dipping on the side.
Bake on 350 for an hour or more until it is fully melted and bubbly and the bread is toasted.
Toast the bread from inside the loaf and the cut out crust (all ripped into bite sized pieces) for 5 minutes until crunchy