Jalapeno Popper Brie Bread Bowl is a fun take on jalapeno poppers and is perfect for a game night snack or small dinner appetizer.
Jalapeno Popper Brie Bread Bowl
Preheat the oven to 350°F.
- 4 ounces diced pancetta
- 8 ounces cream cheese, softened
- 5-6 jalapeno peppers, roasted then minced
- 4 cloves fresh garlic, minced
- One 8-ounce brie cheese
- 1 round loaf sourdough bread
- 6 tablespoons olive oil
Cook the pancetta in a small frying pan until it’s golden brown.
Place cream cheese, pancetta, jalapenos, garlic in a bowl. Stir together and set aside.
Roughly peel the rind off the brie. It doesn’t need to be done perfectly as the rind is edible.
Cut out a brie-size hole from the top of the sourdough. Rip out any extra bread all the way down to the bottom of the sourdough.
Save the sourdough pieces and break or cut them into pieces.
Coat the inside of a cast-iron pan (or an oven-safe baking dish) with olive oil.
Brush the inside of the sourdough with olive oil.
Place the brie in the sourdough.
Top the brie with the jalapeno mixture.
Bake for 30-35 minutes or until the brie is fully melted. Serve with the extra sourdough pieces.
