Description
Indulge in the rich and gooey goodness of this Baked Cranberry Brie Bread Bowl, a delightful appetizer perfect for any gathering. A warm, melty wheel of Brie cheese topped with a sweet and tangy cranberry sauce, all baked inside a hollowed-out sourdough loaf. Serve with toasted bread cubes or crackers for a delicious treat!
Ingredients
Scale
Bread Bowl:
- 1 round sourdough bread loaf
Filling:
- 8 oz wheel of Brie cheese
- 1/2 cup whole berry cranberry sauce
- 2 tablespoons honey
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon olive oil or melted butter
- pinch of salt
- Optional toppings: chopped pecans, extra rosemary, or orange zest
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Hollow out the bread: Slice the top off the sourdough loaf and hollow out the center, leaving a thick wall around the edges. Cut the removed bread into cubes for serving.
- Prepare the filling: Place the Brie inside the loaf. Mix cranberry sauce, honey, and rosemary; spoon over the Brie.
- Brush with oil: Brush outer edges with oil, sprinkle with salt.
- Bake: Bake for 20–25 minutes until Brie is melted. Toast bread cubes if desired.
- Finish and serve: Top with pecans, orange zest, or rosemary. Serve warm with bread cubes or crackers.
Notes
- You can use raspberry preserves or fig jam instead of cranberry sauce.
- Brie rind is edible, but can be trimmed for a smoother texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of bread bowl
- Calories: 260
- Sugar: 7g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg
