Ingredients
1 round loaf of rustic bread (bread boule)
1 wheel of brie (about 12 ounces, triple cream recommended)
1/2 cup whole berry cranberry sauce
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
Kosher salt, to taste
Fresh ground pepper, to taste
Directions
1. Preheat the Oven
Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the bread bowl and melting the brie to perfection.
2. Prepare the Bread
Slice off the top quarter of the bread loaf and set it aside.
Place the brie wheel in the center of the bread to trace a circle.
Use a knife to cut out the middle of the bread, creating a hollow where the brie will sit.
Remove the bread from the center, leaving about a 1-inch thick wall. Keep the removed bread pieces for dipping later.
3. Cut the Bread for Dipping
Around the edge of the bread, make vertical cuts about 1.5 inches apart, going three-quarters of the way down without cutting through the bottom. This will create easy pull-apart pieces for dipping once the bread is baked.
4. Season the Bread
Brush the inside of the bread bowl and the edges of the bread with olive oil.
Season with kosher salt and freshly ground black pepper.
Sprinkle half of the fresh thyme leaves inside the hollowed bread for added flavor.
5. Add the Brie and Cranberry Sauce
Place the brie wheel into the hollowed-out center of the bread.
Spoon the cranberry sauce over the brie and sprinkle the remaining thyme leaves on top.
6. Bake the Brie
Replace the top of the bread loaf.
Place the bread bowl on a baking sheet lined with foil or parchment paper to catch any melted brie that might ooze out.
Bake in the preheated oven for 20-25 minutes, or until the brie is melted and the bread is crispy and warm.
7. Serve
Once baked, remove the bread from the oven and let it cool for a couple of minutes.
Remove the top of the bread loaf to reveal the melted brie inside.
For extra dipping options, toast the removed bread pieces until golden and serve them alongside the bread bowl.
Serve immediately and enjoy!