This cheese-stuffed bread bowl has built in dippers, thanks to a few clever cuts — no crackers required.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 cup granulated sugar
- 1 cup orange juice
- 12 ounces frozen cranberries (about 2 cups)
- 2 teaspoons fresh rosemary leaves, chopped
- One 6-inch wheel Brie
- One 9-inch round bread boule
- 2 tablespoons unsalted butter, melted
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Bring the sugar and orange juice to a boil in a medium saucepan over medium-high heat and cook until the sugar has dissolved, about 3 minutes. Stir in the cranberries and 1 teaspoon rosemary and cook, stirring occasionally, until the liquid has thickened and reduced by half, about 20 minutes. Transfer to a baking sheet and refrigerate until cooled, about 1 hour.
- Meanwhile, center the wheel of Brie on top of the bread boule. Using the Brie as a guide, trace a circle a little larger than the wheel of cheese with a paring knife and cut into the top of the bread and pull out the “plug”. Trim and flatten it so it can be used as a lid for the bread bowl. Scoop out the insides of the bread boule, leaving about 1/2-inch of bread around the side.
- Starting halfway up the side of the bread boule, use a serrated knife to cut a 1/2-inch deep horizontal slit around the entire bread boule. Now, starting at the rim of the bread boule cut down about 3/4-inch deep to connect to the first horizontal cut. Repeat all around the rim of the bread, spacing these vertical cuts about 1-inch apart. Brush the inside of the bread with the butter and sprinkle with the remaining 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper.
- Reserve 1/4 cup of the cranberry sauce and spread the remaining sauce into the bottom of the bowl. Slice the top off the Brie and place into the bread on top of the cranberries. Transfer to the prepared baking sheet. Place the lid back on top and bake until the cheese is warm and gooey and the bread has turned a golden brown, 45 to 50 minutes.
- Transfer to a serving platter and remove the lid and top with the reserved cranberry sauce. Rip the pull-apart pieces off around the outer edge and dip. Toast the extra scooped out bread and serve as extra dippers on the side.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 140 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 1 g |
| Cholesterol | 9 mg |
| Sodium | 178 mg |
| Serving Size | 1 of 10 servings |
| Calories | 140 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 1 g |
| Cholesterol | 9 mg |
| Sodium | 178 mg |
Reviews
We made this and it was a big hit. However, I have a quick question. The video shows removing just the top of the Brie. However, that means there is still a barrier between the cranberries on the bottom. Are we supposed to remove both the top and bottom?
I made this for New Years, was easy to make but pretty bland. No one went back for seconds
I made this for my last Thanksgiving and it was a huge hit. the rosemary, cranberry and Brie all compliment each other so well. This was devoured well before dinner was on the table and I had a house full people with very discerning tastes. Have made several times since then.
Would make again! Everyone loved it and it looked so pretty!