Warm Brie And Berry Dip
|Sourdough bread||1 (Round Loaf)|
|Brie cheese||2 Pound, trimmed and cubed|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs), toasted|
|Pine nuts||1⁄2 Cup (8 tbs), toasted|
|Blueberries||1⁄2 Cup (8 tbs)|
|Raspberries||1⁄2 Cup (8 tbs)|
Preheat the oven to 350 degrees.
Slice off the top 3/4 inch of the bread loaf and set aside.
Scoop out the center of the loaf to leave a 3/4 inch-thick shell.
Save the scooped-out bread pieces for another use.
Combine the Brie cheese, brown sugar, pecans, pine nuts, blueberries and raspberries in a bowl and mix well.
Fill the bread shell with the berry mixture and cover with the bread lid. Wrap in foil.
Bake for 40 minutes.
Serve warm with a tray of crackers or sliced baguettes.