Description
Your holiday appetizer game just got a serious upgrade! This gooey, cheesy bread bowl combines melted brie and tangy cranberry sauce for a showstopper that looks fancy but is secretly super easy to make.
Ingredients
Scale
- 1 round loaf of sourdough bread (about 8 inches in diameter)
- 1 wheel of brie cheese (8–10 oz/225-285g), rind on
- 3/4 cup (180ml) cranberry sauce (homemade or store-bought)
- 2 tablespoons (30ml) honey
- 2 tablespoons (28g) unsalted butter, melted
- 1 tablespoon (15ml) fresh thyme leaves
- 2 teaspoons (10ml) orange zest
- 1/4 cup (30g) chopped walnuts or pecans (optional)
- 1/4 teaspoon (1g) freshly ground black pepper
- Pinch of sea salt
For homemade cranberry sauce (optional):
- 2 cups (200g) fresh or frozen cranberries
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) orange juice
- 1 teaspoon (5ml) vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Cut a circle from the top of the sourdough loaf, about 1/2 inch from the edge, creating a “lid.” Hollow out the center, leaving about 1-inch border on bottom and sides. Save bread pieces for dipping.
- Mix melted butter with half the thyme leaves and a pinch of salt. Brush the inside of bread bowl with this mixture.
- Place the brie inside the bread bowl. Make a few small slits on top of the brie to help it melt evenly.
- Spoon cranberry sauce over the brie. Drizzle with honey, then sprinkle with orange zest, remaining thyme, black pepper, and nuts if using. Replace bread lid.
- Wrap the bread bowl loosely in aluminum foil, leaving top partially open. Bake for 20-25 minutes, then remove foil and bake 5-10 minutes more until bread is golden and brie is completely melted.
- Let rest 5 minutes before serving. Arrange reserved bread pieces (toasted if desired) around the bread bowl along with crackers or sliced fruits for dipping. Serve warm.