Baked Brie Cob Loaf Recipe
Baked Brie Cob Loaf Recipe
Introduction
Break out the brie this Christmas with our deliciously creamy take on an old favourite - the White Cob. Our Baked Brie Cob Loaf will be the centre of any Festive cheese board and dining table. Simple and quick to make, all you’ll need is a handful of ingredients. The only thing you’ll have to worry about is making sure there’s enough Baked Brie Cob Loaf to go around!
Ingredients
Method
1
Preheat oven to 180°C. Line a baking tray with baking paper
2
Use a large serrated knife to cut 4cm from the top of the cob. Remove the bread from the centre of the cob, leaving a 2cm-thick shell. Arrange excess bread on the lined tray. Brush the inside of the bread shell with jam
3
Use a small sharp knife to carefully cut around the top of each brie to remove the rind on top. Place 1 brie, cut-side up, on a clean work surface
4
Top with the remaining brie, cut-side down, and arrange in the centre of the bread shell. Use a small sharp knife to score the rind on top of the brie
5
Place on the lined tray. Drizzle with honey. Drizzle bread pieces with oil and toss to coat
6
Bake for 20 mins or until the brie melts and the bread is toasted. Top with rosemary and serve with toasted bread
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