Description
A warm, gooey baked brie appetizer served in a bread bowl and topped with tangy cranberry sauce and herbs — perfect for holiday entertaining.
Ingredients
- 1 round loaf of sourdough bread (about 10 inches wide)
- 1 (8 oz) wheel of brie cheese
- 1/2 cup whole berry cranberry sauce
- 2 tablespoons chopped fresh rosemary or thyme
- 1 tablespoon honey (optional)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cut the top off the bread loaf and set aside. Use the brie wheel to trace a circle in the center of the bread and hollow out the inside to fit the brie.
- Cut slits around the outer edge of the bread to create pull-apart sections, being careful not to cut all the way through.
- Brush the inside of the bread and the edges with olive oil. Season with salt, pepper, and sprinkle half of the chopped herbs.
- Place the brie wheel into the hollowed-out center of the bread. Spread cranberry sauce over the top of the brie and sprinkle with remaining herbs.
- Drizzle honey over the cranberry (if using), then place the bread top back on loosely.
- Bake for 20–25 minutes or until the cheese is melted and the bread is toasted.
- Remove from oven, lift the bread top, and serve warm by pulling apart the bread pieces and dipping them into the melted brie.
Notes
- Use a sharp bread knife to make clean cuts around the bread.
- For a savory twist, add chopped pecans or walnuts on top of the cranberry sauce before baking.
- Leftovers can be reheated in the oven at 300°F until warmed through.
Nutrition
- Serving Size: 1/8 of loaf
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg
