Cranberry Baked Brie
User Reviews
5
Cranberry Baked Brie
Description
This recipe involves hollowing out the center of a round loaf of bread to fit a wheel of Brie whose rind is removed to expose the soft cheese. The Brie is placed in the bread cavity, topped with cranberry sauce, and sprinkled with fresh thyme. The bread edges are scored into slices but left attached to form pull-apart pieces. Baking at 350°F crisps the bread and melts the cheese while warming the cranberry topping.
The finished appetizer offers a balance of creamy, gooey Brie and tart-sweet cranberry with an herbal note from thyme. The bread provides a crunchy exterior and soft crumb inside, excellent for dipping or scooping up the cheese and sauce. The combination delivers contrasting textures and a festive flavor profile.
This baked Brie loaf is suitable for sharing as an appetizer or party snack, served warm to maintain cheese softness. It works well with a variety of jams or preserves if cranberry sauce is unavailable.
For best results, use leftover cranberry sauce to ensure a thick topping that stays in place. Any triple cream Brie or similar cheese can be substituted, though the meltiness might vary. Leftovers keep for a few days refrigerated and reheat well in the microwave or toaster oven.
Ingredients
- 1 bread boule round loaf
- cooking spray
- 1 (8-ounce) Brie cheese wheel
- ½ cup cranberry sauce
- 2 tablespoons thyme fresh
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Slice off the top quarter of the bread. Slice off the rind of the brie wheel. Place the brie on top of the bread and use a knife to trace a circle around it. Scoop out the inner circle of the bread. Reserve the bread for another use or toast for extra servings.
- Place the bread on the baking sheet. Then, add the brie wheel in the emptied out bread crevice. Spray the cooking spray on the outside of the bread. Cut slices all around the edges of the bread, about 1-2 inches apart. Be careful not to cut all the way down. This will create the removable slices for eating after it’s baked.
- Add the cranberry sauce, sprinkle with thyme, and bake in the oven until the bread is toasted, about 25 minutes.
- Serve immediately while the cheese is melty.
Notes
- Use leftover cranberry sauce for a thick topping that stays on the Brie and bread.
- Triple cream Brie offers optimum meltiness, but other Brie varieties can be used with slight texture differences.
- Leftovers keep in the refrigerator for 3-4 days; reheat portions in microwave or toaster oven before serving.
- If cranberry sauce isn’t available, jams of choice can substitute as a sweet topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1oz | |
| Calories | 163kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.05g | 0% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 328mg | 14% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 8mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
