Description
A warm, gooey baked brie served in a hollowed-out bread bowl, topped with tangy cranberry sauce and fresh thyme. Perfect for holiday gatherings or as a show-stopping appetizer.
Ingredients
Scale
- 1 round sourdough bread boule (about 1 lb)
- 1 (8 oz) wheel of brie cheese
- 1/2 cup cranberry sauce (homemade or canned)
- 1 tablespoon fresh thyme leaves, plus extra for garnish
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Cut off the top of the bread boule (about 1 inch from the top) and set aside. Hollow out the inside of the bread, leaving a 1-inch thick shell. Reserve the removed bread for another use or to serve alongside.
- Place the brie wheel (with rind still on) into the hollowed bread bowl. If needed, trim the brie to fit snugly.
- Spoon the cranberry sauce over the top of the brie, spreading evenly. Sprinkle with fresh thyme leaves, a drizzle of olive oil, and a pinch of salt and pepper.
- Replace the top of the bread boule, wrapping the entire bread bowl in aluminum foil, leaving the top exposed.
- Place the wrapped bread bowl on a baking sheet and bake for 20-25 minutes, until the brie is melted and the bread is warm and slightly crisp.
- Remove from oven, carefully unwrap, and let rest for 5 minutes. Garnish with additional thyme leaves. Serve immediately with reserved bread cubes, crackers, or sliced apples.
Notes
To make ahead: Assemble the bread bowl up to 4 hours in advance, cover and refrigerate. Add 5-10 minutes to baking time if chilled. For a vegetarian version, ensure the brie is made with vegetarian rennet.
Nutrition
- Calories: 320
- Sugar: 8g
- Fat: 18g
- Carbohydrates: 28g
- Protein: 12g