BAKED CRANBERRY BRIE BREAD BOWL #appetizer #holidayfood

BAKED CRANBERRY BRIE BREAD BOWL  #appetizer #holidayfood

This tear separated Baked Cranberry Brie Bread Bowl is a lovely occasion party canapé. Melty brie and sweet tart cranberry sauce are a match made in paradise!

This Baked Cranberry Brie Bread Bowl is my preferred sort of hors d'oeuvre – extravagant, noteworthy, flavorful – and overly simple. You can serve this and look like Martha Stewart without worrying yourself. The best of the two universes.

The way to this is to get a high caliber, dried up bread boule ( A round portion of bread). Cut the top off, at that point utilize a wheel of brie to gauge a hover in the center. Cut a hover around the brie, at that point dig out the circle. Cut cuts around the edge of the bread about 1.5 inches separated – cut around 3/4 of the way, however not right through the base. This will make dismantle separated pieces for individuals to draw and plunge after the bread is finished.

Also Try Our Recipe : Bacon Guacamole Grilled Cheese Sandwich

BAKED CRANBERRY BRIE BREAD BOWL  #appetizer #holidayfood


  • 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 

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