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Fitch Hill Inn

Hyde Park, Vermont

Specialty Recipe

Baked Brie

photo of patio table at Fitch Hill Inn Bed and Breakfast, Hyde Park, Vermont
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2 Tablespoons unsalted butter
1 small onion, chopped (about equal to 3/4 cup)
1/2 Tablespoon minced garlic
8 ounce Brie, rind trimmed, cut into chunks
8 ounce cream cheese, cut into pieces
1/2 cup sour cream
2 teaspoon lemon juice
2 teaspoon brown sugar
1/2 teaspoon Worcestershire sauce
salt and pepper to taste
One 18-ounce round sourdough or peasant loaf
assorted crudite and/or sliced Italian or French bread

Melt butter in medium skillet over medium to low heat. Add onion and saute' about 5 minutes, then add garlic. Saute' until onion is golden brown (about 5 more minutes). Set aside.

Place Brie and cream cheese in a large microwave-safe bowl. Microwave on medium until just melted (about 2 to 3 minutes). Whisk onion mixture, sour cream, lemon juice, brown sugar and Worcestershire sauce into melted cheese mixture. Season to taste with salt and pepper.

Cut off top of bread loaf (in the same manner as if carving a pumpkin). Scoop out interior of loaf, leaving 3/4-inch shell of bread. Spoon cheese mixture into loaf; replace bread lid. Wrap in foil.

Preheat oven to 400 degrees. Bake loaf until filling bubbles, about 1-1/2 hours. Unwrap and place on platter; remove bread lid. Sprinkle with paprika. Serve with crudite/bread.

Note: Can be prepared one day ahead; refrigerate. Let stand at room temperature before continuing.

Serves: 10

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