This impressive and delicious appetizer features a wheel of creamy brie cheese nestled inside a crusty loaf of bread, baked until the brie is melty and gooey. It’s topped with a sweet and tangy cranberry sauce and fresh herbs, creating a perfect balance of flavors and textures. This is an ideal centerpiece for holiday gatherings or any special occasion.
Ingredients:
- 1 round loaf of crusty bread (about 8-10 inches in diameter), such as sourdough or French bread
- 1 (8 ounce) wheel of brie cheese
- 1/2 cup cranberry sauce (homemade or store-bought)
- 1 tablespoon olive oil
- 1 clove garlic, minced (optional)
- Fresh thyme or rosemary sprigs, for garnish
- Optional: Chopped nuts (pecans or walnuts), for garnish
Instructions:
- Preheat Oven: Preheat oven to 350°F (175°C).
- Prepare the Bread: Using a sharp serrated knife, carefully cut a circle out of the top of the bread loaf, about the same size as the brie wheel. Remove the top and set it aside.
- Hollow Out the Bread: Gently hollow out the inside of the bread loaf, leaving about a 1-inch thick border of bread. You can tear the removed bread into bite-sized pieces for dipping later.
- Prepare the Brie: Place the wheel of brie inside the hollowed-out bread loaf. If desired, you can lightly score the top of the brie rind.
- Prepare Garlic Oil (Optional): In a small bowl, whisk together the olive oil and minced garlic. Brush the inside and outside of the bread loaf (including the reserved top) with the garlic oil. This will add flavor and help the bread become golden and crisp.
- Assemble: Spoon the cranberry sauce evenly over the top of the brie cheese inside the bread loaf.
- Bake: Place the bread loaf (without the top) on a baking sheet. Bake in the preheated oven for 15-20 minutes, or until the brie is softened and melty and the bread is golden brown and crusty. You can place the reserved bread top on the baking sheet next to the loaf during the last 5-10 minutes of baking to warm it through.
- Garnish and Serve: Carefully remove the baked brie in bread from the oven. Garnish with fresh thyme or rosemary sprigs and chopped nuts (if using). Place the reserved bread top back on (slightly askew for visual appeal) or serve it alongside the loaf for dipping. Serve immediately while the brie is warm and gooey, with the torn bread pieces and other dippers like crackers or fruit.
Tips and Notes:
- Bread Choice: A sturdy, crusty loaf of bread works best to hold the brie and sauce.
- Brie Preparation: You can leave the brie rind on or trim it off partially if you prefer a smoother melt.
- Cranberry Sauce: Homemade or store-bought cranberry sauce both work well. You can also use other fruit preserves like fig jam or apricot preserves.
- Garlic Oil: The garlic oil adds a lovely flavor to the bread, but you can skip it if you prefer.
- Herb Variations: Rosemary, sage, or even a sprinkle of red pepper flakes can be used instead of or in addition to thyme.
- Nut Variations: Pecans, walnuts, or slivered almonds add a nice crunch.
- Serving Suggestions: Besides the bread, serve with crackers, apple slices, pear slices, or crudités for dipping.
- Make Ahead: You can assemble the bread with the brie and cranberry sauce a few hours ahead of time, cover it, and refrigerate it. Add a few extra minutes to the baking time if starting with a cold loaf.
Enjoy this elegant and crowd-pleasing Baked Brie in Bread with Cranberry Sauce!