Kicked-Up Savory Brie in Boule

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“A spicy twist to brie! This recipe begs for tweaking - add more or different spices, maybe even jalapenos, or whatever your imagination comes up with. This is a nice appetizer for any time of the year, but seems to be a nice addition to a party or buffet particularly during the holidays.”

Ingredients Nutrition

  • 1 teaspoon chili powder (or to taste)
  • 12 teaspoon ground mustard
  • 12 teaspoon garlic powder
  • 1 teaspoon dried chipotle powder (or to taste)
  • 12 teaspoon sugar
  • 1 loaf round sourdough loaf (1 pound)
  • 1 tablespoon softened butter
  • 1 (8 ounce) wheel brie cheese


  1. Preheat oven to 350 degrees fahrenheit.
  2. Combine spices and sugar and set aside.
  3. Cut off circular top of bread and remove the bread center to make a shell, leaving chunks intact for dipping later (but don't scrape the bread shell too thin).
  4. Thinly spread butter inside the bread shell and sprinkle with 2 teaspoons of spice mixture.
  5. With knife, make 2-inch cuts around edge of bread at 1-inch intervals to make a"fringe".
  6. Remove rind from Brie and cut into irregular chunks, and place in bread.
  7. Sprinkle Brie with remaining spice, tossing lightly to distribute.
  8. Replace top of bread.
  9. Bake on baking sheet in 350 degrees F oven 20-30 minutes.
  10. To serve, remove bread top and break into bite size pieces.
  11. Dip leftover bread pieces in hot Brie.

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