Boule Baked Brie & Berries

This fun “bread bowl” riff on a classic baked Brie will become your new spring hosting go-to! Creamy, bloomy rind imported Brie melts deliciously in a small round artisanal loaf topped with berry jam and thyme. Just serve with berries and cubed bread for dipping!
Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine Italian
Servings 8


  • 1 small round Boule or Sourdough bread
  • 1 small wheel imported Brie cheese
  • 1 TB olive oil
  • ½ cup raspberry jam
  • 2 cups fresh mixed berries
  • 1 TB fresh thyme additional for garnish


  • Preheat your oven to 350 degrees and line a small baking pan with foil or parchment paper.
  • Slice off the top of your Boule loaf and cube the top. Hold your wheel of imported Brie on top of the Boule loaf and cut out a circle sized to fit the wheel. Use your fingers or a knife to remove about 1 ½ “ down into the loaf to create a space for the wheel of Brie.
  • Going around the outside of the loaf, cut 1” deep scores, approximately 1” apart all the way around. (You’re creating small squares of bread you can easily pull off the loaf later to dip in the Brie.)
  • Use a paring knife to remove just the outside rind of the wheel of imported Brie.
  • Brush the prepared loaf of bread all over with olive oil and nestle the imported Brie into the loaf. Place on your prepared baking sheet and bake for 10-15 minutes or until the cheese is completely melted.
  • Top with jam, thyme, and a sprinkle of berries.
  • Serve immediately with reserved cubed bread, whole strawberries, and additional mixed berries.
Keyword baked brie, baked camembert, pull apart bread