Baked Brie Bread Bowl
Brie Bread Bowl is a quick and easy recipe! The perfect party starter, appetizer, Thanksgiving or Christmas snack or finger food.
Servings: 8
Calories: 297kcal
Ingredients
- 250 grams/ 8 oz wheel double cream brie cheese Note 1
- 1 round sourdough (or cob loaf)
- 3 tablespoon cranberry sauce
- 1 tablespoon olive oil
- 1 tablespoon walnuts roughly chopped using kitchen scissors, Note 2
- 1 tablespoon dried cranberries roughly chopped using kitchen scissors, Note 3
- 2 teaspoon rosemary leaves only, stems trimmed
To serve (optional)
- 1 round sourdough (or cob loaf) cut into small pieces, sprayed with oil and toasted
Instructions
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Brie cheese: remove the packaging from the brie cheese and place it in the centre of a chopping board. Then use a knife to slice the top layer of rind off and discard.
- Bread: place the round bread onto a chopping board and use a knife to slice the top of it off.
- Measure: place the brie into the centre of the sliced bread and use it to measure a circle around it with a knife. Cut gently down. Then place brie to the side and pull the soft bread out from the measured hole.
- Combine: use a spoon to dollop cranberry sauce into the base of the bread. Flip the spoon to the other side and spread the sauce out into a layer. Then place the brie on top of the cranberry sauce. Place the top of the bread back on and place the bread onto a silicon baking mat.
- Oven bake: place the baking tray into the oven and bake for 10 minutes. Then remove and transfer the toasted bread pieces to a serving platter. Then return the baking tray to the oven and let the brie bread bowl bake for a further 10 minutes.
- Decorate: once the bread has melted and the bred toasted, use oven mitts to remove the tray from the oven and place it onto a heatproof surface. Then use tongs to transfer the bread bowl to a serving platter. Sprinkle the crushed walnuts over the surface of the melted cheese then add the dried chopped cranberries. To finish it off scatter the rosemary leaves across the top.
- To serve: serve straight away with the extra toasted bread pieces on the platter at the base of the bread bowl.
Notes
- Note 1 - Brie cheese: you can use a larger or smaller wheel of cheese if you wish too. It simply needs to be measured so that it fits snugly into the bread. I use double cream brie cheese when making the recipe. You can use regular brie cheese also.
- Note 2 - Walnuts: I start with whole walnuts and then use kitchen scissors and a small jug to chop them into pieces. So they appear as 'crushed walnuts'.
- Note 3 - Dried cranberries: as above, I use whole dried cranberries and then roughly chop them with kitchen scissors and a small glass.
- Note 4 - Rosemary: pull the rosemary leaves off the stems from base to top. Top to base pulling won't work as well. So slide your hand at the base of the stem and 'whoosh' up to the stop and they will all easily end up in a pile in your hand.
Nutrition
Calories: 297kcal | Carbohydrates: 34g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 538mg | Potassium: 122mg | Fiber: 2g | Sugar: 6g | Vitamin A: 188IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 2mg