• 1 jar Robert’s Reserve Cherry Pomegranate Sauce
  • 1 loaf Sourdough Round Bread made from scratch in the Bakery
  • 1 – 8 ounce round of Brie Cheese (I sometimes use two……who can help themselves when it comes to Brie!
  1. Preheat oven to 350 degrees.  Place bread on baking sheet.  Cut top 1/3 of bread off and set aside.  Cut circular opening in remaining bread to fit the Brie, carving out enough bread to leave room for the brie and a rim of bread on the top about 1 inch deep.  Remove the rind from the Brie and place in the bread.  Top with Cherry Pomegranate Sauce and replace top of bread.
  2. Bake 20 to 30 minutes.  To serve, remove bread top and break into bit sized pieces, dip bread pieces into warm Brie and Sauce and enjoy.  If there is sauce left over warm in microwave safe dish and serve with Brie bowl for extra flavor and dipping.

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