Raspberry Baked Brie with Jam and Hazelnuts
A show-stopping but super easy appetizer, this raspberry baked brie with jam deserves a place at the center of your table when entertaining. Simply break off pieces of the bread and you will get a wonderful combination of crunchy bread, creamy melted brie, and sweet sticky raspberry jam. Easily made ahead of time and just popped into the oven when your guests arrive.
Servings: 8 serves
- 1 cob loaf see notes re bread type and size
- 1 brie round (see notes re weight)
- 1 cup raspberry jam
- 1 cup fresh raspberries
- ½ cup toasted hazelnuts
- few sprigs of fresh thyme
Preheat the oven to 350F (175C) and line a baking pan with foil or parchment paper.
Cut a lid from the bread and set it aside (you will need this later)
Carve the insides out of the loaf, until there is enough room to insert the brie round.
Cut the walls of the bread into even-sized incisions. Do not cut the whole way through, this is simply to make it easier to pull the bread apart post baking. Only cut about ¾ of the way through, we want to loaf to stay together so the cheese does not leak out while it is in the oven.
Put the brie round into the bread and pour the raspberry jam on top. Add the fresh raspberries and thyme and pop the lid back on top of the bread bowl.
Put into the oven for 20 minutes, or until the bread gets a nice crispy crust.
Remove the lid from the bread, add in the toasted hazelnuts, pop the lid back on and put the whole thing into the oven for another 5 minutes.
Remove from the oven and serve straight away whilst still warm.
Choose a good quality bread that will hold together whilst baking. Sourdough, white, or wholegrain works well.
You want to buy a loaf big enough to serve a crowd, not the size you would buy to be used as a soup bowl.
Different brands of cheese can be different weights, just look for a normal-sized brie round that will fit snugly into your cob loaf, not your massive Costco rounds that would feed an army.
If you do not like the flavor of the rind, you may want to remove this before inserting into the cob loaf and baking.
Calories: 268kcal | Carbohydrates: 32g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 192mg | Potassium: 149mg | Fiber: 2g | Sugar: 22g | Vitamin A: 167IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 1mg