Categories: Appetizer
Ingredients
- 2 small rounds of ripe Brie
- 4 teaspoons Herbs Provencal
- 1 roll of refrigerated unbaked French bread
- 2 ounces (1/2 stick) salted butter
Directions
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Preheat oven to 375°F rack in the middle position.
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Prepare two 9-inch pie pans by spraying them with Pam or another nonstick cooking spray, or covering the bottoms with a round of parchment paper cut to fit and then sprayed with nonstick baking spray.
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Unwrap the Brie and use a sharp knife dipped in water to cut/peel off the top rind. (This is easier if you use a knife with a long, flat blade and keep rinsing it off in water.)
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When the top rinds have been removed, sprinkle the top of each Brie with 1 teaspoon of Herbs Provencal.
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Place your herbed Brie rounds in the center of the prepared pie pans, herbed side up.
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Open the can of unbaked French bread and use a sharp knife to cut it into pieces that you can shape into 1-inch balls.
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Roll the pieces into balls and place them on a piece of wax paper on the counter.
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Place the salted butter in a shallow, microwave-safe bowl.
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Heat the butter on HIGH in the microwave for 20 seconds to melt it. If the butter isn’t completely melted, heat it in additional 20-second intervals until it is.
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The bowl may be hot, so use pot holders to remove it from the microwave and place it on a folded towel next to the pie pans with the herb Brie rounds.
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Using tongs, dip each bread dough ball into the melted butter and place the balls around the bases of the Brie rounds. (It’s okay if they touch each other.) Work until the Brie rounds are ringed with circles of bread dough balls.
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Sprinkle the remaining 2 teaspoons of Herbs Provencal over the tops of the bread dough balls.
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Bake your Brie at 375°F for 20 to 25 minutes or until the bread dough balls have turned a nice golden brown.
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Let your French Baked Brie with Break Knots cool in the pans for 5 minutes. Then remove them using a large flat metal spatula and place them on a serving platter.