Description
Baked Cranberry Brie Bread Bowl combines warm, gooey Brie with sweet dried cranberries, crunchy walnuts and fresh thyme inside a crusty bread bowl, finished with a glossy cranberry honey glaze for an irresistible 30-minute appetiser.
Ingredients
For the Bread Bowl:
1 round sourdough or crusty bread loaf
200 g Brie cheese, rind removed and cut into small pieces
½ cup dried cranberries
⅓ cup walnuts, roughly chopped
2 tbsp unsalted butter, melted
1 tbsp honey
½ tsp fresh thyme leaves
¼ tsp black pepper
For the Cranberry Glaze:
⅓ cup cranberry sauce or cranberry preserves
1 tbsp honey
1 tbsp balsamic vinegar
½ tsp fresh thyme leaves
For Serving:
Fresh thyme
Extra chopped walnuts
Crackers, crostini or sliced toasted bread
Instructions
Preheat the oven to 375°F (190°C).
Carefully slice off the top of the bread loaf. Using a sharp knife, hollow out the centre, leaving approximately 2 cm of bread around the edges and bottom so the bread bowl remains sturdy. Reserve the removed bread pieces for dipping or serving.
Fill the hollowed bread cavity with the pieces of Brie, distributing them evenly throughout the centre. Scatter the dried cranberries, chopped walnuts and fresh thyme over the Brie.
In a small bowl, combine the melted butter, honey and black pepper. Drizzle the mixture evenly over the Brie filling.
Place the filled bread bowl on a baking sheet. Bake for 15–20 minutes, until the Brie is completely melted and bubbling and the bread is crisp around the edges.
While the bread bowl is baking, combine the cranberry sauce or preserves, honey, balsamic vinegar and fresh thyme in a small saucepan. Warm over low heat for 3–4 minutes, stirring occasionally, until smooth and glossy.
Remove the hot bread bowl from the oven and immediately drizzle the warm cranberry glaze generously over the melted Brie.
Finish with extra chopped walnuts and fresh thyme.
Serve immediately while the Brie is warm, soft and gooey. Arrange crackers, crostini or pieces of the toasted bread from the centre of the loaf around the bread bowl for dipping and scooping.
Notes
Choose a sturdy round sourdough or crusty loaf that can hold the melted Brie without collapsing.
Leave approximately 2 cm of bread around the sides and bottom to keep the bread bowl strong.
Cut the Brie into small pieces so it melts evenly.
Warm the cranberry glaze gently over low heat to keep it smooth and glossy.
The bread bowl is best served immediately while the Brie is warm and melted.
Store leftovers in an airtight container in the refrigerator and reheat gently in the oven until warmed through.
Toast the bread removed from the centre and serve it alongside the bread bowl for dipping.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Appetizer, Snack, Party Food
- Method: Oven
- Cuisine: American, French-Inspired