Description
A dramatic appetizer featuring a warm, gooey brie nestled in a hollowed sourdough bread bowl, topped with homemade cranberry sauce and fresh thyme.
Ingredients
- 12 oz fresh cranberries
- 1/2 cup sugar
- 1/4 cup orange juice (or port)
- 1 sprig of fresh thyme
- 1 small sourdough boule (7–9 inches)
- 1 8 oz wheel of Brie
- 3–4 tablespoons cranberry sauce
- 1–2 teaspoons chopped fresh thyme
- Egg wash (for brushing on the crust)
Instructions
- Simmer cranberries with sugar, orange juice, and thyme for 8–10 minutes until the berries pop and the mixture thickens; remove thyme and cool.
- Hollow the top of the sourdough boule, leaving a 1-inch wall.
- Place the Brie into the hollowed bread.
- Spoon the cooled cranberry sauce on top and scatter chopped thyme.
- Brush the bread crust with egg wash.
- Bake at 350°F (175°C) for 18–22 minutes until the cheese is soft and wobbly.
- Let rest 5 minutes before serving.
Notes
For best results, use room-temperature brie and briefly toast the inside of the hollowed bread to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American