Thursday, November 28, 2019
This Baked Cranberry Brie Bread Bowl is my favorite kind of appetizer – fancy, impressive, delicious – and super easy. You can serve this and look like Martha Stewart without stressing yourself out. The best of both worlds.Cranberry Sauce and Brie go so well together – and I know you love it because my Cranberry Brie Mini Tarts are a hit this time of year! I added some fresh thyme, and that is it.
The key to this is to get a high quality, crusty bread boule ( A round loaf of bread). Slice the top off, then use a wheel of brie to measure a circle in the middle. Cut a circle around the brie, then hollow out the circle. Cut slices around the edge of the bread about 1.5 inches apart – cut about 3/4 of the way, but not all the way through the bottom. This will create pull apart pieces for people to pull and dip after the bread is done.
Course : Appetizers, Dips/Salsas/Spreads, Sides, Snacks
Cuisine : American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 Servings
Calories: 269kcal
Ingredients
- 1 bread boule round loaf of rustic bread
- 1 wheel of brie about 12 ounces, top of rind removed (use triple cream if you can)
- 1/2 cup whole berry cranberry sauce
- 2 tablespoons fresh thyme leaves
- 2 tablespoons olive oil
- kosher salt
- fresh ground pepper
Instructions
- Preheat oven to 350°F.
- Slice the top quarter off of the bread. Use the brie wheel to measure a circle in the middle of the bread. Use a knife to trace a cirlce around it, then scoop out the middle of the bread.
- Cut slices around the edge of the bread about 1.5 inches apart - cut about 3/4 of the way, but not all the way through the bottom. This will create pull apart pieces for people to pull and dip after the bread is done.
- Brush the inside of the bread with the olive oil. Season with salt and pepper. Sprinkle with half of the thyme. Place the brie wheel in the hollowed out center. Sprinkle the rest of the thyme over the top. Spoon the cranberry sauce over the brie.
- Replace the top of the bread and bake for about 20 minutes. Be sure to line the baking sheet with foil or parchment paper as some of the brie might ooze out of the bread. If desired, toast the extra bread that you scooped out of the middle for serving. Serve immediately.
- Be sure you use a triple cream brie if possible. A double cream will not be as nice and melty.
- I used my homemade cranberry sauce - if you use store bought just make sure it is whole berry and not the jellied kind.
- If you love this you will also love my Cranberry Brie Mini Tarts!
- Recipe adapted from Delish
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