Cranberry Brie Bread Bowl (Print Version)
# Ingredients:
01 -
1 rustic round loaf (bread boule).
02 -
1 brie wheel (roughly 12 ounces), rind on top removed (go for triple cream if possible).
03 -
1/2 cup cranberry sauce with whole berries.
04 -
2 tablespoons thyme, freshly chopped.
05 -
2 tablespoons of olive oil.
06 -
Kosher salt to taste.
07 -
Freshly cracked black pepper.
# Instructions:
01 -
Set your oven to 350°F to heat it up.
02 -
Cut off the top quarter of the loaf. Use the brie to create a circular outline in the bread's center. Trace it with a knife and hollow out the bread inside the circle.
03 -
Make cuts around the bread's perimeter about 1.5 inches apart. Slice down around three-fourths deep but ensure the bottom stays intact. These slices will be pulled apart for dipping later.
04 -
Brush the inside of the hollowed bread with olive oil. Add a little salt and pepper. Scatter half the thyme inside. Put the brie wheel in the bread cavity, then sprinkle the rest of the thyme on top. Spoon cranberry sauce over the brie.
05 -
Place the bread top back on and bake for roughly 20 minutes. Use foil or baking paper on the sheet to catch any cheese that melts out. If you'd like, bake the inside bread pieces for extra dipping. Serve while still warm.
# Notes:
01 -
Triple cream brie melts better.
02 -
Stick with whole berry cranberry sauce, not the jellied kind.
03 -
Toast the scooped-out bread for more dipping options.