Baked Brie in Bread Bowls with Cranberry Sauce

Baked Brie in Bread Bowls with Cranberry Sauce

Warm, gooey brie and tangy cranberry sauce baked right into a bread bowl. An easy, five-ingredient appetizer that looks like it took way more effort than it did.

Course Appetizer

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 223kcal

Ingredients

3 round bakery rolls about 4-5 inches wide, kaiser rolls or small boules, or 1 large rustic bread boules
8 oz brie cheese rind on, diced
1 cup cranberry sauce or lingonberry jam
2 tbsp melted butter or olive oil
2 tbsp honey
Fresh thyme leaves for topping
Kosher salt to taste

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Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Using a sharp or serrated knife, carefully cut the top quarter off each roll. Hollow out the inside of the bread, leaving about a half-inch of bread on the sides and bottom to hold everything in.
Brush the inside of the bread with melted butter or olive oil. Place the brie in the bread bowls, dividing evenly. Bake for 8-10 minutes, until the cheese is melted around the edges.
Remove from the oven and stir the melted cheese gently in each bowl. Top with cranberry sauce, dividing evenly between the three.
Return to the oven for 3-5 minutes, until the cranberry sauce is warmed through and the cheese is fully melted.
Drizzle with honey, sprinkle with thyme leaves and a little kosher salt. Serve immediately with the pulled-apart bread pieces and sliced apples alongside for dipping.

Notes

-Doubles or triples easily for a bigger crowd.

Want to make your own bread bowls instead of store-bought?

Divide a loaf of thawed, frozen Rhodes bread dough into thirds, shape into balls, and let rise in a lightly oiled, loosely covered bowl until doubled (about 2 hours).
Bake according to the package instructions, but pull them just before they turn golden so they don't overbake later.
Let cool slightly, then hollow out and follow the recipe from step 3.

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