Brie Bread Cranberry Bowl (Print Version)
# Ingredients:
01 -
A rustic loaf of round bread (also called a bread boule).
02 -
A brie wheel (roughly 12 ounces) with the top rind removed—triple cream works great here.
03 -
Half a cup of cranberry sauce with whole berries.
04 -
A couple of tablespoons of fresh thyme leaves.
05 -
A couple of tablespoons of olive oil.
06 -
Kosher salt to taste.
07 -
Freshly ground black pepper.
# Instructions:
01 -
Heat your oven up to 350°F.
02 -
Take the bread and cut about the top quarter off. Place the brie on the middle of the loaf and outline its shape using a knife. Scoop the middle out where you traced the circle.
03 -
Slice around the edges of the bread at 1.5-inch intervals. Don’t cut through the bottom—leave about a quarter intact so folks can pull pieces to dip later.
04 -
Coat the inside of the hollowed-out loaf with your olive oil. Sprinkle with a dash of salt, pepper, and half of the thyme leaves. Drop the brie into the middle gap. Add the rest of the thyme on top and spoon the cranberry sauce over it.
05 -
Put the bread top back on and bake it for about 20 minutes. Line your baking sheet with foil or baking paper in case the cheese spills out. For the bread you scooped out, toast those pieces on the side for dipping if you’d like. Serve right away while it’s all warm.
# Notes:
01 -
Go with triple cream brie—it melts better.
02 -
Stick to whole berry cranberry sauce, not the jellied variety.
03 -
Leftover bread from the middle can be toasted for dipping too.