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This tear apart Baked Cranberry Brie Bread Bowl is a beautiful holiday party appetizer. Melty brie and sweet tart cranberry sauce are a match made in heaven!
Helllloooooo! Do you see that gooey, melty brie??? 😍😍😍 You guys are going to LOVE this fancy but easy holiday appetizer – Baked Cranberry Brie Bread Bowl! OMG you guys! And get this – the bread bowl PULLS APART and you dip the bread in the bowl!
This Baked Cranberry Brie Bread Bowl is my favorite kind of appetizer – fancy, impressive, delicious – and super easy. You can serve this and look like Martha Stewart without stressing yourself out. The best of both worlds.
Cranberry Sauce and Brie go so well together – and I know you love it because my Cranberry Brie Mini Tarts are a hit this time of year! I added some fresh thyme, and that is it.
The key to this is to get a high quality, crusty bread boule ( A round loaf of bread). Slice the top off, then use a wheel of brie to measure a circle in the middle. Cut a circle around the brie, then hollow out the circle. Cut slices around the edge of the bread about 1.5 inches apart – cut about 3/4 of the way, but not all the way through the bottom. This will create pull apart pieces for people to pull and dip after the bread is done.
A quick bake in the oven will make the cheese all melty and gooey. Serve right away – your guests will love this! I toasted the extra bread that I tore out of the middle to serve along side the bread bowl as well.
Pull Apart Baked Cranberry Brie Bread Bowl
Ingredients
- 1 bread boule round loaf of rustic bread
- 1 wheel of brie about 12 ounces, top of rind removed (use triple cream if you can)
- 1/2 cup whole berry cranberry sauce
- 2 tablespoons fresh thyme leaves
- 2 tablespoons olive oil
- kosher salt
- fresh ground pepper
Instructions
- Preheat oven to 350°F.
- Slice the top quarter off of the bread. Use the brie wheel to measure a circle in the middle of the bread. Use a knife to trace a cirlce around it, then scoop out the middle of the bread.
- Cut slices around the edge of the bread about 1.5 inches apart - cut about 3/4 of the way, but not all the way through the bottom. This will create pull apart pieces for people to pull and dip after the bread is done.
- Brush the inside of the bread with the olive oil. Season with salt and pepper. Sprinkle with half of the thyme. Place the brie wheel in the hollowed out center. Sprinkle the rest of the thyme over the top. Spoon the cranberry sauce over the brie.
- Replace the top of the bread and bake for about 20 minutes. Be sure to line the baking sheet with foil or parchment paper as some of the brie might ooze out of the bread. If desired, toast the extra bread that you scooped out of the middle for serving. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you cut the rind off the Brie round?
Hi, only on the top.
Is it possible to prepare everything the night before and bake it the next day?
Hi Samantha – i would suggest cutting the bread and getting everything ready, but not assembling until right before baking. I am worried that the bread would become soggy if the cranberry sauce sits on it for a whole day.
Followed the instructions to the letter and after 20 mins the brie which is triple cream was still cold!
Hi Michelle – did you try to bake it a little longer? All ovens vary a bit. Also the thickness of the bread could have an effect as well.
This is one of the best appetizers I’ve ever had and is so easy to make!
So happy to hear that!
Can I use fresh cranberry relish for this dish?
Hi Patricia – I haven’t tried it, but I have two concerns. One, I think the fresh cranberry relish might release too much liquid and make the bread soggy and the cheese watery. The second concern is that it might be too tart. However, if you give it a try, please let us know if you try it and how it turns out!
Yummy