This Baked Brie in Bread Bowl with Cranberry Sauce and Thyme is an elegant yet easy-to-make appetizer that will be the highlight of any gathering. Imagine warm, gooey brie melted into a rustic bread bowl, topped with sweet-tart cranberry sauce and fragrant thyme. It’s the perfect combination of textures and flavors—creamy, crispy, sweet, and savory—all wrapped into one. Whether you’re hosting a holiday dinner or enjoying a cozy night in, this dish is sure to impress.
This baked brie in a bread bowl is perfect for anyone who loves a shareable, indulgent appetizer that’s simple to make. The rich creaminess of the brie paired with the rustic bread and vibrant cranberry sauce creates an irresistible dish. It’s ideal for the holiday season or any occasion where you want to bring something special to the table. Plus, the bread bowl serves as both the vessel and the dip, making it fun and interactive for guests.
Ingredients:
- 1 round loaf of rustic bread (bread boule)
- 1 wheel of brie (about 12 ounces, triple cream recommended)
- 1/2 cup whole berry cranberry sauce
- 2 tablespoons fresh thyme leaves
- 2 tablespoons olive oil
- Kosher salt, to taste
- Fresh ground pepper, to taste
Directions:
1. Preheat the Oven
Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the bread bowl and melting the brie to perfection.
2. Prepare the Bread
- Slice off the top quarter of the bread loaf and set it aside.
- Place the brie wheel in the center of the bread to trace a circle.
- Use a knife to cut out the middle of the bread, creating a hollow where the brie will sit.
- Remove the bread from the center, leaving about a 1-inch thick wall. Keep the removed bread pieces for dipping later.
3. Cut the Bread for Dipping
Around the edge of the bread, make vertical cuts about 1.5 inches apart, going three-quarters of the way down without cutting through the bottom. This will create easy pull-apart pieces for dipping once the bread is baked.
4. Season the Bread
- Brush the inside of the bread bowl and the edges of the bread with olive oil.
- Season with kosher salt and freshly ground black pepper.
- Sprinkle half of the fresh thyme leaves inside the hollowed bread for added flavor.
5. Add the Brie and Cranberry Sauce
- Place the brie wheel into the hollowed-out center of the bread.
- Spoon the cranberry sauce over the brie and sprinkle the remaining thyme leaves on top.
6. Bake the Brie
- Replace the top of the bread loaf.
- Place the bread bowl on a baking sheet lined with foil or parchment paper to catch any melted brie that might ooze out.
- Bake in the preheated oven for 20-25 minutes, or until the brie is melted and the bread is crispy and warm.
7. Serve
- Once baked, remove the bread from the oven and let it cool for a couple of minutes.
- Remove the top of the bread loaf to reveal the melted brie inside.
- For extra dipping options, toast the removed bread pieces until golden and serve them alongside the bread bowl.
- Serve immediately and enjoy!
Kitchen Equipment Needed
- Baking sheet lined with foil or parchment paper
- Sharp knife for cutting the bread
- Pastry brush for brushing the bread with olive oil
Tips and Shortcuts
- Bread Choice: A round sourdough or any crusty bread works well. Just make sure it’s sturdy enough to hold the melted brie without becoming too soggy.
- Cranberry Sauce: For a quicker option, use store-bought cranberry sauce, or if you want to make it extra special, prepare a homemade version ahead of time.
- Herb Options: If you don’t have fresh thyme, you can substitute it with rosemary, sage, or even a sprinkle of dried thyme.
Recipe Swaps and Variations
- Cheese Alternative: Swap out brie for camembert or a triple cream goat cheese for a slightly different flavor profile.
- Fruit Variation: Instead of cranberry sauce, try using fig jam, apricot preserves, or even a chutney for a different sweet contrast.
- Add Nuts: Sprinkle some chopped pecans or walnuts on top of the cranberry sauce before baking for added texture and flavor.
How to Store Leftovers
Leftovers are rare with this dish, but if you have any, wrap the remaining bread and brie in foil and refrigerate for up to 2 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
Food and Drink Pairings
Pair this Baked Brie in Bread Bowl with a chilled glass of Sauvignon Blanc or Pinot Noir for a perfect balance of flavors. The crisp acidity of these wines complements the rich, creamy brie and sweet cranberry sauce. For a non-alcoholic option, serve with a sparkling water infused with lemon or a tart cranberry spritzer.
Frequently Asked Questions (FAQ)
Q: Can I use a different type of bread?
A: Yes! Any rustic, sturdy bread like sourdough or ciabatta works well. Just make sure it’s thick enough to hold the melted brie.
Q: What can I use if I don’t have cranberry sauce?
A: Fig jam, apricot preserves, or even caramelized onions would be delicious alternatives to cranberry sauce.
Q: Can I make this dish ahead of time?
A: You can assemble the bread bowl with brie and cranberry sauce ahead of time, then bake it just before serving.
Q: How do I prevent the bread from becoming soggy?
A: Brushing the inside of the bread with olive oil helps create a barrier that prevents the bread from becoming soggy while the brie melts.
More Recipe Suggestions:
Picnic Style Brie and Prosciutto Sandwich
Balsamic Short Rib Sliders with Cranberry Brie and Arugula
Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
Olive and Cheese French Bread Melts
Baked Brie in Bread Bowl with Cranberry Sauce and Thyme
Ingredients
- 1 round loaf of rustic bread boule
- 1 wheel of brie about 12 ounces, top rind removed (triple cream if possible)
- ½ cup whole berry cranberry sauce
- 2 tablespoons fresh thyme leaves
- 2 tablespoons olive oil
- Kosher salt to taste
- Fresh ground black pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Bread: Slice the top quarter off the bread loaf. Use the brie wheel as a guide to measure a circle in the middle of the bread. Trace around the brie with a knife and hollow out the center of the bread, removing the middle to create space for the brie.
- Score the Bread: Around the edges of the bread, cut slices about 1.5 inches apart, cutting about three-quarters of the way down without slicing through the bottom. This will create pull-apart sections for easy dipping once baked.
- Season the Bread: Brush the inside of the hollowed bread with olive oil, and season with salt and pepper. Sprinkle half of the fresh thyme inside the bread. Place the brie wheel into the hollowed center of the bread and sprinkle the remaining thyme over the top.
- Add the Cranberry Sauce: Spoon the cranberry sauce over the brie, spreading it evenly across the top.
- Bake: Place the bread bowl on a lined baking sheet (use foil or parchment paper to catch any melted brie that may ooze out). Replace the top of the bread and bake for about 20 minutes, or until the brie is melted and gooey.
- Serve: Remove from the oven and serve immediately. For extra crunch, you can toast the scooped-out bread for dipping. Enjoy!
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