Baked Brie in a Bread Bowl

Ingredients:

• 1 round sourdough bread
• 1 wheel of Brie cheese (220 g), preferably with double cream
• 2 tbsp. l. olive oil
• 2 tablespoons habanero pepper jelly
• A pinch of coarse salt
• Pomegranate seeds, vegetable sticks and fresh fruit, such as pineapple, for serving

Preparation:

1. Preheat oven to 175°C.
2. Cut off the top third of the bread and set aside. Place a circle of Brie cheese in the center of the bread and use a knife to cut its outline into the bread, being careful not to cut into the bottom of the bouillon. Remove the cut-out crumb from the center of the bread and cut into 2-cm pieces (set aside for dipping). Brush the inside of the bread with olive oil.
3. Place pepper jelly on the bottom and sprinkle with salt. Cut the sides of the bread bowl about halfway around, 2-3 cm apart, to make it easier to tear off pieces later.
4. Cut off the top rind of the Brie cheese and discard it. Place the cheese in the bread. Cover with the bread topping and bake until the cheese is melted and the bread is crisp, about 20 minutes. Sprinkle the cheese with pomegranate seeds. Serve with bread and fruit or vegetables for dipping.