Baked Pumpkin Brie Dip
Ingredients
- 1 small sugar pumpkin top cut off
- 1 tbsp extra virgin olive oil
- 1/2 tsp cayenne
- 1/2 tsp paprika
- Pinch salt and fresh cracked pepper to taste
- 4-6 garlic cloves* minced
- 1 large sized wheel of Brie white part on the sides and bottom trimmed off, and diced
- 1 baguette sliced
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- Cut the top off and scoop out the seeds of one small pumpkin. Discard the seeds and rub the inside and the freshly cut top of the pumpkin with the olive oil. Sprinkle the inside of the pumpkin with cayenne, paprika, and a some salt and pepper.
- Bake the pumpkin upside down for 20-25 minutes on your prepared baking sheet.**
- Meanwhile, mince your garlic cloves, and dice your Brie cheese. I slice off the sides and the bottom white part of the brie but you can leave it on if you’d like. My friend does (she just uses a medium wheel in that case)!
- Slice your baguette.
- When the pumpkin is baked, flip it over and fill with the cheese and garlic by layering with some Brie, sprinkle in some garlic, and repeat. Sprinkle a little more cayenne on top.
- Bake for another 20-25 minutes, or until cheese is nice and bubbly. I usually toast my baguette by adding the slices to the baking sheet with the pumpkin with a drizzle of olive oil when the pumpkin has about 15 minutes of baking left.
- Serve baked brie with toasted baguette slices. Grab a spoon and scoop the baked pumpkin out along with the cheese. Enjoy!
Notes
Recipe very slightly adapted from my bestie Amber ?
*Choose your own adventure here. If you have fresh garlic, go for 4 cloves, if you’re using dried garlic try 6.
**My friend Amber bakes her pumpkin lid too so that it fits on the pumpkin once it's baked. It’s pretty that way and she said it usually gets eaten too 🙂