Equipment
Ingredients
Bread and Filling
- 250 g french baguette, whole, un-sliced
- 200 g brie cheese, softened at room temperature, rind removed if preferred
- 50 g unsalted butter, softened
Aromatics
- 2 garlic, minced
- 2 g fresh thyme, leaves only, finely chopped
- 2 g fresh rosemary, finely chopped
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Trim the rounded ends off the baguette. Using a long knife or the handle of a wooden spoon, hollow out the center of the baguette, leaving a crust shell about 1 centimeter thick.
In a mixing bowl, combine the softened brie, softened butter, minced garlic, thyme, rosemary, and black pepper. Mix thoroughly until it forms a smooth, homogenous paste.
Carefully stuff the cheese and herb mixture into the hollowed baguette. Work from both ends, using a spoon or your fingers to pack the filling tightly so there are no air pockets.
Wrap the stuffed baguette tightly in plastic wrap. Place it in the refrigerator to chill for at least 2 hours, allowing the cheese filling to become completely solid.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Remove the chilled baguette from the refrigerator and unwrap it. Using a serrated bread knife, slice the loaf into rounds about 1.5 centimeters thick.
Arrange the slices flat on the prepared baking sheet. Bake for 8 to 10 minutes at 200°C (400°F), or until the bread is toasted and the cheese is melted and bubbling at the edges.
Remove from the oven and let the slices rest on the baking sheet for 2 to 3 minutes before serving, as the melted cheese will be extremely hot.
Chef's Notes
- Leaving the rind on the brie adds an earthy flavor and helps the cheese hold its structure slightly better when baking, but removing it yields a smoother, creamier filling.
- For an elegant touch, drizzle the baked slices with a tiny amount of truffle honey right before serving.
- Do not skip the chilling step. The plan-ahead nature of this recipe is what turns a messy sandwich into beautiful, individual baked appetizers.
- If ensuring strict vegetarian compliance, check the label on your brie to ensure it is made with microbial rennet rather than traditional animal rennet.
Storage
Refrigerator: 3 days — Store unbaked stuffed baguette wrapped tightly in plastic wrap. If baked, refrigerate leftovers in an airtight container.
Freezer: 1 month — Freeze unbaked stuffed baguette wrapped in plastic and foil. Thaw overnight in the refrigerator before slicing and baking.
Reheating: Reheat baked slices in an oven at 175 Celsius for 5 minutes until cheese is warmed through.
