Name: Baked Brie in Bread Bowl with Cranberry Sauce and Thyme Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 round loaf of rustic bread boule; 1 wheel of brie (about 12 ounces), top rind removed; ½ cup whole berry cranberry sauce; 2 tablespoons fresh thyme leaves; 2 tablespoons olive oil; Kosher salt to taste; Fresh ground black pepper to taste

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Introduction

Baked Brie in a bread bowl is a crowd-pleasing appetizer that combines creamy cheese with tangy cranberry sauce and fragrant thyme. It’s perfect for gatherings or cozy nights in. The crusty bread acts as both a vessel and a delicious accompaniment for dipping.

The image shows a round bread bowl with a crispy golden-brown crust that is split open at the top into four sections, revealing melted creamy cheese inside that is oozing out slightly. On top of the melted cheese, there is a thick layer of chunky, deep red cranberry sauce. Fresh green thyme sprigs are scattered on top of the cranberry sauce for decoration. The bread bowl rests on a wooden round board, and in the background, there is a white bowl filled with more cranberry sauce, along with a few pieces of torn bread on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 round loaf of rustic bread boule
1 wheel of brie (about 12 ounces), top rind removed
½ cup whole berry cranberry sauce
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
Kosher salt to taste
Fresh ground black pepper to taste

Instructions

Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Cut the top quarter off the bread loaf. Use the brie wheel to trace a circle on the bread and hollow out the center to create a bowl.
Step 3: Score the outer ring of bread into 1.5-inch sections, slicing about three-quarters of the way down without cutting through the base.
Step 4: Brush the inside of the bread bowl with olive oil. Season with kosher salt, fresh ground black pepper, and half of the thyme leaves.
Step 5: Place the brie wheel into the center of the bread bowl. Spread cranberry sauce evenly over the top, then sprinkle with the remaining thyme.
Step 6: Place the bread lid back on top and bake on the prepared baking sheet for 20 minutes, or until the brie is melted and gooey.
Step 7: Serve immediately while hot. Use the scored bread pieces and hollowed-out bread for dipping into the melted brie and cranberry mixture.

Tips & Variations

Substitute cranberry sauce with fig jam or apricot preserves for a different sweet note.
For extra flavor, add a handful of toasted nuts like walnuts or pecans on top before baking.
If you prefer a milder herb, try rosemary instead of thyme.
Use sourdough or another crusty bread if rustic boule isn’t available.

Storage

Store any leftover baked brie in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F (150°C) oven for 10–15 minutes to restore the melted texture. Avoid microwaving as it can make the bread soggy.

How to Serve

A round bread loaf with a golden brown crust is cut into large wedges around the top, revealing melted, gooey yellow cheese flowing out from the center, forming the first layer. On top of the cheese is a thick, bright red cranberry sauce with a chunky texture as the second layer, sprinkled with small green herb leaves. The bread sits on a white plate with a speckled pattern, placed on a white marbled surface. Fresh cranberries and sprigs of green herbs surround the bread loaf. In the background, there are two white bowls, one filled with more cranberry sauce and the other with pieces of bread. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this appetizer ahead of time?

You can assemble the bread bowl with brie and cranberry sauce a few hours before baking and keep it refrigerated. Bring it to room temperature before baking for best melting results.

What type of bread works best for this recipe?

A rustic bread boule with a firm crust and soft interior works best as it holds the cheese well and provides sturdy pieces for dipping. Sourdough or a French round loaf are great alternatives.