Name: Baked Brie in a Rustic Bread Bowl with Cranberry and Thyme Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 round loaf of rustic bread (bread boule); 2 tablespoons olive oil; Kosher salt, to taste; Fresh ground pepper, to taste; 2 tablespoons fresh thyme leaves, divided; 1 wheel of brie (about 12 ounces, triple cream recommended); 1/2 cup whole berry cranberry sauce

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Introduction

Baked Brie in a Bread Bowl is an elegant yet easy appetizer that combines warm, gooey cheese with crusty bread and fruity cranberry sauce. Perfect for entertaining or a cozy night in, this dish invites everyone to dip and share delicious flavors.

A round bread bowl with a golden-brown crust is filled with melted creamy white cheese, topped with a deep red berry jam that looks thick and slightly chunky, garnished with fresh green herb sprigs on top. The crust is torn slightly open around the edges, showing the soft creamy cheese inside. The whole dish is placed on a white marbled surface with a small white bowl of extra berry jam blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 350°F (175°C) to prepare for baking the bread bowl and melting the brie.
Step 2: Slice off the top quarter of the bread loaf and set it aside. Place the brie wheel in the center of the bread and trace a circle. Use a knife to cut out the middle of the bread, creating a hollow that will hold the brie. Remove the bread from the center, leaving about a 1-inch thick wall. Keep the removed bread pieces for dipping later.
Step 3: 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 creates pull-apart pieces for easy dipping once baked.
Step 4: Brush the inside of the hollowed 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 hollow for added flavor.
Step 5: Place the brie wheel into the hollowed center of the bread. Spoon the cranberry sauce over the brie and sprinkle the remaining thyme leaves on top.
Step 6: Replace the top of the bread loaf. Place the bread bowl on a baking sheet lined with foil or parchment to catch any melted brie. Bake for 20-25 minutes, or until the brie is melted and the bread is crispy and warm.
Step 7: Remove from the oven and let cool for a couple of minutes. Remove the top of the bread to reveal the melted brie. Toast the reserved bread pieces until golden and serve alongside the bowl. Enjoy immediately.

Tips & Variations

Use a triple cream brie for extra creaminess and richness.
Swap cranberry sauce for fig jam or apricot preserves for a different fruity twist.
Add a sprinkle of chopped nuts like walnuts or pecans on top for texture.
For a savory variation, spread a thin layer of Dijon mustard on the bread inside before adding the brie.
Make sure not to cut all the way through the bread edge to keep the loaf intact for dipping.

Storage

Store any leftover baked brie and bread in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F (150°C) oven for 10-15 minutes to soften the brie again. Leftover bread can be toasted to refresh its texture.

How to Serve

A close-up view of a round pastry with a golden-brown, flaky crust that is folded inward in six sections to hold the filling. In the center, there is a creamy, off-white layer of cheese, topped with a thick, glossy layer of dark red-purple berry jam with visible small berries. The edges of the crust are shiny and browned, showing a slightly crisp texture. The pastry rests on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of brie?

Yes, soft cheeses like camembert or a mild goat cheese can work, but brie melts best and has the classic flavor expected in this recipe.

How do I prevent the bread from getting soggy?

Brushing the bread interior with olive oil and not overfilling with sauce helps keep the crust crisp. Serving immediately after baking also prevents sogginess.