Garlic Prosciutto & Hot Honey Baked Brie Bread Bowl: A Crowd-Pleasing Appetizer for Busy Nights
There are few things that make a house feel like a hug faster than warm, gooey cheese—and this Garlic Prosciutto & Hot Honey Baked Brie Bread Bowl does exactly that. Whether you’re squeezing in a last-minute appetizer before soccer practice, hosting a low-effort dinner party, or craving something a little fancy after a long day, this baked brie bread bowl has your name on it. It’s cozy, a little indulgent, and oddly satisfying to pull apart with your fingers.
If you love a classic baked brie, this riff is a must-try: the salty prosciutto and roasted garlic balance the sweet heat of hot honey, and the bread bowl makes it totally shareable. Want more baked-brie inspiration while you scroll? Check out this lovely twist on a baked brie with figs, honey, and pecans for another idea: Baked Brie with Figs, Honey & Pecans.
Why You’ll Love This Garlic Prosciutto & Hot Honey Baked Brie Bread Bowl
- It looks impressive but takes about 30–40 minutes from start to finish.
- Hands-on time is minimal—great when you’re juggling kids, work emails, or both.
- It’s adaptable: swap herbs, make it spicier, or turn it vegetarian by skipping the prosciutto.
- Perfect for holidays, game night, date night, or a solo dance-in-the-kitchen moment.
What You’ll Need (Ingredients)
- 1 round sourdough or boule loaf (about 12–14 oz)
- 1 (8–12 oz) wheel of Brie (room temperature)
- 2–3 cloves garlic, minced or thinly sliced
- 4–6 slices prosciutto, torn into pieces
- 2 tbsp olive oil or melted butter
- 2 tbsp honey + 1 tsp crushed red pepper flakes (or 2–3 tbsp prepared hot honey)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 tbsp fresh parsley, chopped (optional, for garnish)
- Salt and freshly ground black pepper to taste
- Extra bread pieces or crostini for dipping
Kitchen tools
- Baking sheet
- Small mixing bowl
- Sharp knife
- Spoon for scooping bread
- Aluminum foil (optional)
Full recipe inspiration and technique notes live in this recipe guide if you want the step-by-step card: Garlic Prosciutto Hot Honey Baked Brie Bread Bowl.
How to Make Garlic Prosciutto & Hot Honey Baked Brie Bread Bowl — Step by Step
- Preheat and prepare:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment or foil for easy cleanup.
- Hollow the loaf:
- Using a sharp knife, cut a circle out of the top of the sourdough (like a lid). Reserve the lid and scoop out most of the soft interior, leaving about a 1/2-inch shell so the bread keeps its shape. Tear the reserved bread into pieces for dipping.
- Prep garlic butter:
- In a small bowl, mix olive oil or melted butter with minced garlic, a pinch of salt, and half the thyme. Brush the inside of the bread bowl and the top “lid” with the mixture. This gives the bread a golden, garlicky base.
- Add the brie:
- Place the wheel of brie (whole) inside the hollowed loaf. If your brie is significantly larger than the hole, you can shave a bit off the rind on the bottom to help it sit flat. Score the top of the brie lightly in a crosshatch to help it melt evenly.
- Layer prosciutto:
- Tuck torn prosciutto pieces around and on top of the brie—let a few pieces drape over the edge for nice texture. Sprinkle the remaining thyme and a crack of black pepper over everything.
- Bake:
- Place the bread bowl (and the lid, brushed with garlic butter) on the prepared baking sheet. Bake 20–25 minutes, until the brie is soft and melty in the center and the bread is toasty. If the top bread or prosciutto browns too quickly, loosely tent with foil.
- Finish with hot honey:
- In a small bowl mix honey and crushed red pepper flakes (or warm plain honey and stir in prepared hot honey). Drizzle the hot honey evenly over the melted brie just before serving. Garnish with chopped parsley.
- Serve:
- Place the bread bowl on a platter, tear and serve the reserved bread pieces for dipping. Encourage guests to scoop warm brie into torn bread. Eat with abandon.
Timing at a glance
- Prep: 10–15 minutes
- Bake: 20–25 minutes
- Total: 30–40 minutes
Cooking Tips and Tricks (so you don’t panic)
- Room temperature brie melts better. Pull it out of the fridge 20–30 minutes before baking.
- Don’t over-hollow the loaf. You want a sturdy shell to hold the melted cheese—about a 1/2-inch wall is a cozy compromise.
- Make hot honey ahead. Mix honey and flaky red pepper the night before for deeper flavor. Store in a jar at room temperature.
- Safety note: The center will be lava-hot. Let it rest 3–5 minutes after baking so the cheese settles but is still heavenly oozy.
- Crusty substitutions: If you can’t find a round boule, use a small Dutch oven or a mini cast-iron skillet lined with slices of bread for individual portions.
- Vegetarian option: Omit prosciutto and add caramelized onions or roasted figs for an equally satisfying sweet-savory profile.
A Little Story from My Kitchen
My sister Patricia and I have a running joke that anything wrapped in prosciutto instantly becomes a party. One winter evening, we were starving after a chaotic grocery run. I found an orphan wheel of brie and an unsuspecting loaf of sourdough and—boom—this bread bowl was born. We invited the neighbors over, and they showed up with wine. The result? A dinner where no one remembered their phones, and my dog judged us for not sharing (he was right to judge). This one became our go-to for holiday drop-by guests because it feels fancy but comes together quickly—like a little kitchen magic.
FAQ — Quick Answers to Likely Questions
Q: Can I use a different cheese?
A: Yes. Camembert works wonderfully. Avoid super-hard cheeses; they won’t melt the same way.
Q: Can I make this ahead of time?
A: You can prep the bread bowl and toppings ahead, but bake and drizzle honey just before serving so the brie is at its melty best.
Q: How do I store leftovers?
A: Transfer the cooled brie to an airtight container and refrigerate up to 3 days. Reheat gently in a 325°F oven until warm. The bread may get a bit chewy—toast the reserved pieces for a second life.
Q: Can I make this gluten-free?
A: Yes—use a sturdy gluten-free round loaf or serve baked brie in a small ovenproof dish alongside gluten-free crackers.
Q: How spicy is hot honey?
A: That’s up to you. Use more or less red pepper to control the heat, or buy a milder hot honey at the store.
Pairings and Serving Suggestions
- Wines: A crisp Chardonnay or sparkling wine balances the richness. For red, a light Pinot Noir works nicely.
- Sides: Fresh apple or pear slices cut through the richness. Crunchy pickles or olives add a nice contrast.
- Make it a meal: Serve with a hearty salad and roasted veggies for a simple, elegant weeknight dinner.
Why This Appetizer Works for Busy Lives
I know how it goes: soccer practice runs late, spreadsheets multiply, and suddenly you’re hosting with minimal notice. This Garlic Prosciutto & Hot Honey Baked Brie Bread Bowl is forgiving—prep is short, presentation is high, and most folks will think you planned it all week. It’s social food: no one wants to eat it alone, and it invites conversation, laughter, and that satisfying silence when everyone’s too busy dipping to talk.
More Ideas to Explore
If you want similar crowd-pleasers, try swapping the prosciutto for bacon and adding a maple drizzle, or top with roasted pears and walnuts for a fall-forward version. For more cheese-forward party ideas, I’ve gathered a handful of favorites on the site (and you’ll find practical how-tos for hosting simple get-togethers).
Conclusion
If you’re itching for the original take or want more inspiration for presentation and variations, check out this lovely b. sweet take on the recipe: Garlic Prosciutto and Hot Honey Baked Brie Bread Bowl — b. sweet, and another helpful version that walks through the steps in a slightly different way here: Garlic Prosciutto and Hot Honey Baked Brie Bread Bowl (Mia Recipes). Both are great references if you want to compare techniques or try alternate toppings.
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Garlic Prosciutto & Hot Honey Baked Brie Bread Bowl: a quick, crowd-pleasing appetizer for busy cooks. Gooey, salty, sweet-heat—ready in 30 minutes.
Garlic Prosciutto & Hot Honey Baked Brie Bread Bowl
Ingredients
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment or foil for easy cleanup.
- Using a sharp knife, cut a circle out of the top of the sourdough loaf and scoop out most of the soft interior, leaving about a 1/2-inch shell.
- In a small bowl, mix olive oil or melted butter with minced garlic, salt, and half the thyme. Brush this mixture on the inside of the bread bowl and the top lid.
- Place the wheel of brie inside the hollowed loaf. Score the top of the brie lightly in a crosshatch to help it melt evenly.
- Tuck torn prosciutto pieces around and on top of the brie. Sprinkle the remaining thyme and black pepper over everything.
- Place the bread bowl on the prepared baking sheet and bake for 20–25 minutes until the brie is soft and melty and the bread is toasty.
- If the top bread or prosciutto browns too quickly, loosely tent with foil.
- Mix honey and crushed red pepper flakes in a small bowl. Drizzle hot honey over the melted brie just before serving and garnish with chopped parsley.
- Place the bread bowl on a platter and serve with reserved bread pieces for dipping.
- Encourage guests to scoop warm brie into torn bread and enjoy.