“Found this in a old BGH magazine. I made this for dinner one night and DH loved it. Takes no time to make and very filling. I used italian bread for this. If using both sides of bread just double ingredients.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 brie round (4.5 to5 oz)
  • 16 ounces bread, French (usually 1 loaf)
  • 1 12 cups plum tomatoes (coarsely chopped)
  • 6 ounces ham (about 1 cup) or 6 ounces prosciutto (about 1 cup)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic, minced (or 2 cloves,minced)
  • 1 teaspoon dried oregano
  • 12 cup Italian cheese blend (finely shredded)
  • 2 tablespoons balsamic vinegar

Directions

  1. Perheat over to 350°F Remove edible rind from Brie cheese, if desired, using a vegtable peeler. Cube sheese, set aside.
  2. Split French bread in half horizontally. Hollow out one of the bread halves, leaving a 1/2 inch shell. Place hollowed bread half, cut side up, on a large baking sheet; set aside. (save remaining bread for another use).
  3. In a medium bowl combine tomatoes, ham, Brie, oil, garlic, and oregano. Toss to combine. Spoon into hollowed out bread half. Sprinkle with finely shredded cheese. Bake about 15 minutes or until heated through. Drizzle with vinegar. To serve cut crosswise.

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