Baked Brie in Sourdough Bread with Raspberries and Toasted Almonds (with Video)
A delicious baked brie recipe with raspberry jam, fresh raspberries and toasted almonds, this Baked Brie in Sourdough Bread is the ultimate in cheesy appetizers!
Baked Brie in Sourdough Bread Recipe
I should probably tell you that this recipe is perfect for Valentine’s Day… or a birthday… or Mother’s Day… or a special get-together with the girls, but what I really want to tell you is that you shouldn’t wait for any special occasion to make this baked brie recipe!
It is the ultimate in appetizer perfection:
- gooey, melted brie cheese
- sweet and tart raspberry jam topped with juicy, fresh raspberries
- sprinkled with warm, toasted almonds
- nestled in a crunchy, crusty loaf of fresh sourdough
All that – and it takes less than 10 minutes to prepare. What more could you ask for?
I made our appetizer family-sized with a full pound of brie. You can go smaller, but the important thing to keep in mind is the proportions of your brie to your bread.
I probably looked a little crazy holding up my big wheel of brie to each of the loaves of sourdough bread at the bakery counter, but it’s super important to ensure that the brie will not only fit in your bread bowl, it also needs at least an inch or two of extra bread along the edge to serve as a “retaining wall.”
You can save the bread that you carve out of the sourdough loaf to use as dippers for the brie, or save them to make homemade croutons or French Onion Soup. We also served some crackers on the side for a salty note.
If I was to change anything about this recipe, it would be to cut wedges into the sourdough loaf before baking so that everyone could easily pull hunks of sourdough bread off of the loaf without using a knife, but we didn’t really mind cutting into the bread while enjoying it.
Variations on this Baked Brie in Sourdough:
- use a different bread, like a round baguette or a pumpernickel loaf – any large, round bread will work
- skip the bread and wrap your brie in phyllo pastry or even crescent dough
- swap out the raspberries and raspberry jam for your own personal favorite – strawberries, fig, pear, peaches, etc. My friend Michelle loves hers with red pepper jelly – yum!
- drizzle on some balsamic vinegar for a pungent hit of acidity
- skip the jam entirely and use honey in it’s place
- for some earthiness, add some herbs that complement your choice of fruit – rosemary or mint would both add a unique touch to this recipe
- swap the almonds for your own personal favorite: pecans, walnuts, etc.
Do you have to take the rind off of brie before baking? Absolutely not, the rind is completely edible. However, I remove it in this recipe for a better texture experience. I don’t enjoy the waxiness of the brie rind, I want to get right to the gooey, cheesy center. Plus, removing the top of the rind allows you to better assess when the cheese has melted while baking, so I personally recommend removing the top layer of rind for this recipe.
Does brie need to be baked? No, you can slice into brie and serve without baking, but I personally love that gooey, melted cheese texture and being able to dip my crackers or bread into the brie when I’m serving it as an appetizer. Unbaked brie is delicious when cut and layered on sandwiches or diced and added to salads.
More Cheesy Appetizer Recipes:
- Fontina Fondue
- Honeyed Ricotta Crostini with Pistachios and Pomegranate Seeds (with Video)
- Ham and Cheese Croquettes from the Soccer Mom Blog
- Super Simple Cheese Soufflé
- Dr Pepper Hot Corn Dip (with Video)
- Jalapeño Popper Cheese Ball (with Video) from Kylee Cooks
- Spicy Cream Cheese Wontons
- Chicken Enchilada Dip
Check out our quick video on how to make our baked brie with raspberries and toasted almonds – and then don’t forget to scroll down to grab your free printable recipe card:
Baked Brie in Sourdough Bread Ingredients
- Sourdough Bread <– can use any round loaf of bread
- Raspberry Jam
- Sliced Almonds
Scroll down to the printable recipe card for full measurements.
Tip: for an added flavor dimension and some acidity, drizzle the finished appetizer with some good quality balsamic vinegar.
Kitchen Tools You May Find Helpful
- Cookie Sheet
- Serrated Knife
- Offset Spatula
- Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
How to Make Baked Brie in Sourdough Bread
Preheat oven to 350F
Place the sliced almonds on a cookie sheet and toast for 8 minutes, stirring occasionally, until slightly browned.
Meanwhile, use a serrated knife to remove the top of the sourdough loaf.
Place the brie on top of the bread and use the knife to “score” the bread to show how big the brie is.
Remove the brie and cut into the bread to make a large enough hole for the brie to be set in.
Cut the top rind off of the brie.
Place the brie in the sourdough and place on cookie sheet.
Bake for 8-10 minutes, until the cheese is melted and bubbly.
Immediately top with raspberry jam, raspberries and the toasted almonds.
Serve immediately, or wrap in tinfoil if you need to delay serving for a few minutes.
Pin this Easy Brie Appetizer recipe for your next cheese craving:
Grab your free printable for our baked brie recipe:
Baked Brie in Sourdough Bread with Raspberries and Toasted Almonds
A decadent baked brie recipe topped with raspberry jam, fresh raspberries and toasted almonds, baked right in a sourdough bread bowl. This cheesy appetizer is perfect for any special occasion: anniversaries, Valentine's Day, Mother's day, or a special night with the girls.
- Boule-style Sourdough Bread
- 1lb Brie
- 1/2 pint Raspberries
- 1/4 cup Raspberry Jam
- 1/4 cup Sliced Almonds
- Preheat oven to 350F
- Place the sliced almonds on a cookie sheet and toast for 8 minutes, stirring occasionally, until slightly browned.
- Meanwhile, use a serrated knife to remove the top of the sourdough loaf.
- Place the brie on top of the bread and use the knife to "score" the bread to show how big the brie is.
- Remove the brie and cut into the bread to make a large enough hole for the brie to be set in.
- Cut the top rind off of the brie.
- Place the brie in the sourdough and place on cookie sheet.
- Bake for 8-10 minutes, until the cheese is melted and bubbly.
- Immediately top with raspberry jam, raspberries and the toasted almonds.
- Serve immediately, or wrap in tinfoil if you need to delay serving for a few minutes.
Drizzle this baked brie with balsamic vinegar to add a pop of acidity to this recipe.
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Amount Per Serving: Calories: 269Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 57mgSodium: 408mgCarbohydrates: 14gFiber: 2gSugar: 6gProtein: 14g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope whoever is lucky enough to enjoy this baked brie with you loves it as much as my family did!
For more appetizer recipes, check out our full collection here.