Baked Brie in Bread Bowl with Cranberry Sauce and Thyme
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.
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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