Description
Warm, gooey Cranberry Brie Bread Bowl a festive appetizer featuring melted Brie, tart cranberry sauce, toasted pecans, and fresh rosemary baked in a sourdough bread bowl. Perfect for holiday gatherings!
Ingredients
Scale
- 1 round loaf of sourdough bread (about 8–10 inches in diameter)
- 8 ounces Brie cheese, rind removed and cubed
- 1 cup cranberry sauce (homemade or store-bought)
- 1/2 cup chopped pecans or walnuts, toasted
- 1/4 cup honey
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: Additional bread cubes or crackers for serving
Instructions
- Preheat: Preheat your oven to 350°F (175°C).
- Prepare Bread Bowl: Carefully cut a circle into the top of the sourdough loaf, about 1 inch from the edge and 3/4 of the way down. Remove the bread from the center, leaving a 1-inch thick shell. Reserve the removed bread for dipping.
- Butter and Season: Brush the inside of the bread bowl with melted butter and season with salt and pepper.
- Place on Baking Sheet: Place the bread bowl on a baking sheet.
- Combine Filling: In a medium bowl, combine the cubed Brie cheese, cranberry sauce, toasted pecans or walnuts, honey, and chopped rosemary.
- Fill Bread Bowl: Spoon the Brie mixture into the prepared bread bowl, filling it evenly.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the Brie is melted and bubbly and the bread bowl is golden brown.
- Cool: Remove from oven and let cool for a few minutes before serving.
- Garnish (Optional): Drizzle with extra honey and garnish with fresh rosemary sprigs.
- Serve: Serve immediately with toasted bread cubes, crackers, or apple slices for dipping.
Notes
- Cranberry Sauce: Use homemade or store-bought cranberry sauce. Whole berry cranberry sauce is recommended for added texture.
- Cheese: Camembert can be substituted for Brie.
- Nuts: Almonds, hazelnuts, or pistachios can be used instead of pecans or walnuts.
- Sweetness: Adjust honey to taste.
- Herbs: Thyme or sage can be used instead of rosemary.
- Spice: Add a pinch of red pepper flakes for a kick.
- Make Ahead: Assemble ahead of time and store in the refrigerator. Add a few extra minutes to the baking time.
- Leftovers: Store in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Gluten-Free: Use a gluten-free sourdough bread loaf.
- Vegan: Use a vegan Brie alternative and vegan honey substitute.
- Bread Bowl Too Brown: Tent with aluminum foil.
- Cheese Not Melting: Increase oven temperature or bake for a few more minutes.
- Bread Bowl Soggy: Brush with melted butter and avoid watery cranberry sauce.
- Filling Too Runny: Add a tablespoon of cornstarch to the mixture before baking.
- Toasted Bread Cubes: Toss reserved bread cubes with olive oil, salt, pepper, and desired seasonings. Spread on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until golden brown and crispy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes