Description
1 round sourdough bread loaf
8 oz Brie cheese, rind removed
1/2 cup cranberry sauce (preferably homemade or whole-berry)
1/4 cup chopped pecans (optional)
1 tablespoon fresh rosemary, chopped
1 tablespoon honey
1 tablespoon olive oil
Salt and black pepper, to taste
Directions
Preheat oven to 375°F (190°C).
Cut the top off the bread loaf and hollow out the inside, leaving a thick border. Set the bread bowl aside.
Place the Brie cheese in the center of the hollowed bread. Top with cranberry sauce, chopped pecans (if using), fresh rosemary, and a drizzle of honey.
Brush the outside of the bread bowl with olive oil and sprinkle with salt and black pepper.
Place the bread on a baking sheet and cover with foil. Bake for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 5-10 minutes until the Brie is melted and bubbly, and the bread is golden.
Serve warm with the bread pieces you removed from the bowl, crackers, or fresh vegetables for dipping.
Prep Time: 10 minutes, Cooking Time: 30 minutes, Total Time: 40 minutes, Kcal: 330 per serving, Servings: 4
Step-by-Step Guide
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Using a serrated knife, carefully slice off the top 1/4 of the sourdough loaf. Set the “lid” aside. Gently tear out the soft interior bread, leaving a sturdy 1-inch thick wall and base to form your bowl. Reserve the torn bread for dipping.
3. Remove the rind from the Brie cheese. You can do this easily with a sharp knife. Place the whole, rindless Brie wheel directly into the center of the bread bowl.
4. Generously spoon the cranberry sauce over the Brie. Sprinkle with chopped pecans and fresh rosemary. Drizzle the honey evenly over the top.
5. Use a pastry brush to coat the outside of the bread bowl with olive oil, then season lightly with salt and pepper. Place the filled bowl on the prepared baking sheet.
6. Cover the entire loaf loosely with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is completely molten and the bread edges are crisp and golden.
Serving Suggestions
Serve this pull-apart appetizer immediately while the cheese is luxuriously gooey. Present it on a large board or platter surrounded by the reserved sourdough chunks, an assortment of crackers, crisp apple slices, and fresh vegetables like carrot sticks and bell pepper strips. For a festive touch, garnish with extra rosemary sprigs and a sprinkle of pomegranate arils.
How-to Summary
Create a stunning, shareable baked Brie bread bowl by hollowing out a sourdough loaf, filling it with rindless Brie, cranberry sauce, pecans, and rosemary. Bake covered until warm, then uncovered until bubbly and golden. Serve immediately with dippers for a perfect, crowd-pleasing appetizer.
Frequently Asked Questions
Can I prepare this ahead of time? Yes, you can assemble the bread bowl (without baking) up to 4 hours in advance. Cover it tightly and refrigerate. Let it sit at room temperature for 30 minutes before baking as directed.
What can I use instead of cranberry sauce? Fig jam, caramelized onions, or a savory tomato chutney are excellent substitutes that pair beautifully with Brie.
Is it necessary to remove the Brie rind? While edible, removing the rind ensures a smoother, creamier melt and prevents chewy bits in your dip. It is highly recommended for this recipe.
My bread is browning too quickly. What should I do? If the crust is browning faster than the cheese is melting, simply re-cover it with the foil. You can also tent the “lid” of the bread over the top to protect it.
Can I use a different type of cheese? Brie is ideal for its creamy melt, but Camembert is a direct substitute. For a stronger flavor, try a blend of soft goat cheese and cream cheese.
Common Mistakes to Avoid
- Hollowing Too Deeply: Do not make the bread walls too thin, or they may leak or collapse during baking.
- Skipping the Foil Tent: Baking covered first is crucial. It heats the filling through without burning the bread.
- Using Cold Brie: Let the Brie sit at room temperature for 15-20 minutes before assembling for more even melting.
- Overlooking the Bread Lid: Don’t discard the top! Brush it with oil, season, and bake it alongside the bowl to create delicious crispy chips for dipping.
Conclusion
This Baked Brie and Cranberry Bread Bowl is the ultimate fusion of simplicity and impressive flavor. It transforms a few quality ingredients into a warm, interactive centerpiece that guests will adore. By following the detailed steps and tips, you can avoid common pitfalls and ensure a perfectly melted, dippable masterpiece every time. It’s a guaranteed highlight for any gathering, offering a delicious balance of tangy, creamy, and savory in every bite.