Four b?s baked bread brie bowl

Ingredients

• 1 Clove Fresh Garlic (peeled and cut in half)
• 3 Tablespoons Olive Oil (divided)
• 1 Loaf Sourdough Round (1 Pound)
• 8 – 12 Ounces Brie Cheese (triple cream is the best)
• 1 Tablespoon Herbs de Provence
• 1/4 Teaspoon Fresh Ground Pepper

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Preparation

• Preheat oven to 425 degrees Farenheit. Cut 1/4 of the top off of the bread loaf. Tear out the inside bread from the loaf.
• Tear into 1 inch pieces and set aside into a serving bowl. Leave a 1 inch thickness to walls of the bread loaf.
• Rub the cut side of the garlic clove all over the inside of the hollowed out bread bowl. Brush 2 tablespoons of the olive oil on the inside of the hollowed out loaf.
• Cube the brie into 1 inch pieces. You can remove the rind or leave it on. (To remove the rind without losing a lot of cheese, use a piece of unflavored dental floss. Hold both ends of the floss and run it just underneath the rind and pull all the way through.).
  
• Fill the bread with the cubes of brie. Sprinkle the Herbs de Provence and pepper over the cheese. Cover the bread bowl with the lid that was previously cut.
• Brush the outside of the loaf with 1 tablespoon of olive oil. Wrap the filled bread bowl with foil and bake for 30-40 minutes.
• Remove from oven. Take the bread bowl out of the foil, remove the lid and serve with the bread pieces.

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