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Garlic Prosciutto & Hot Honey Baked Brie Bread Bowl

This decadent, slightly sweet-and-spicy baked brie bread bowl is easy to prepare and perfect for any gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Bread and Cheese
  • 1 large large round sourdough loaf or country boule (about 10–12 inches)
  • 1 wheel wheel of brie (8–12 oz)
Flavoring Ingredients
  • 4-6 slices slices prosciutto, torn into pieces
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 2 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1/4 cup honey + 1/2 teaspoon red pepper flakes (or 1/4 cup store-bought hot honey)
  • 2 tablespoons brown sugar (optional, for a caramelized top)
  • Freshly ground black pepper and flaky sea salt, to taste
  • a handful toasted nuts (pecans or walnuts), optional
  • Fresh rosemary or extra thyme for garnish
Dipping Options
  • Crackers, sliced baguette, or extra torn bread for dipping

Method
 

Prep and Assemble
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or foil for easy cleanup.
  2. Cut a circular lid from the top of the sourdough loaf. Set the lid aside. Using a spoon, scoop out most of the interior bread, leaving about a 1-inch shell to hold the brie.
  3. If you like to snack on the bread scooped out, toast it with a little olive oil and garlic for tasty croutons—no waste here.
Flavored Garlic Butter and Prosciutto Layer
  1. In a small bowl, mix softened butter, minced garlic, olive oil, thyme, a pinch of salt, and a grind of pepper.
  2. Spread half of the garlic butter inside the hollowed loaf and on the bottom of the lid.
Cheese Assembly
  1. Place the wheel of brie inside the bread bowl. Score the top rind lightly or remove a small section of rind if you prefer softer cheese.
  2. Drape the torn prosciutto pieces over the brie. Sprinkle with optional toasted nuts and brown sugar if using.
Hot Honey Drizzle
  1. Warm the 1/4 cup honey gently with the red pepper flakes in a small saucepan for 30–60 seconds, then let it cool slightly to infuse the flavors.
Bake
  1. Set the brie-filled bread bowl and the lid on the prepared baking sheet. Bake for 20–25 minutes, or until the brie is melted and the top is bubbling and golden.
  2. If you used brown sugar, you may get a lovely caramelized top.
Finish and Serve
  1. Remove from the oven and let rest for 2–3 minutes. Drizzle hot honey over the melted brie and scatter fresh rosemary or thyme on top.
  2. Serve immediately with the toasted scooped bread, sliced baguette, or crackers.

Notes

Room-temp brie melts more evenly. If your bread shell seems thin, line the bowl with the scooped bread for extra insulation. Don’t over-bake; melted brie should be gooey, not rubbery. Make hot honey ahead: keep it in the fridge for up to two weeks.