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Cranberry Walnut Baked Brie Bread Bowl – Party Appetizer Recipe

Cranberry walnut baked Brie bread bowl is a warm party appetizer baked in a hollowed sourdough boule until the Brie is soft and mostly melted. Serve it with crisp, golden bread cubes for dipping.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the bread bowl
  • 1 sourdough boule round, 16-ounce
  • 1 tbsp olive oil
For the filling
  • 8 oz Brie cheese cut into 0.5-inch cubes, rind left on
  • 0.5 cup whole-berry cranberry sauce
  • 0.33 cup walnuts chopped
  • 1 tbsp honey
  • 1 tsp fresh rosemary finely chopped

Equipment

  • 1 13x18-inch rimmed baking sheet

Method
 

Prepare the bread bowl
  1. Heat the oven to 350°F.
  2. Line a 13x18-inch rimmed baking sheet with parchment paper.
  3. Cut a 1-inch slice from the top of the boule.
  4. Hollow out the boule, leaving a 1-inch-thick wall and base.
  5. Cut the top and removed bread into 1-inch cubes.
  6. Toss the bread cubes with the olive oil.
Fill and bake
  1. Set the hollowed boule on the baking sheet.
  2. Fill the boule with the Brie.
  3. Spoon the cranberry sauce over the top.
  4. Sprinkle on the walnuts and rosemary.
  5. Drizzle with the honey.
  6. Arrange the bread cubes around the boule.
  7. Bake the bread cubes at 350°F for 12–15 minutes, turning them once halfway through, until crisp and golden.
  8. Transfer the toasted bread cubes to a serving plate.
  9. Continue baking the bread bowl for 8–12 minutes, until the Brie is soft and mostly melted and the filling is hot.
  10. Rest the bread bowl for 5 minutes.
  11. Serve the bread bowl with the toasted bread cubes.

Notes

For neat bread cubes, cut the boule with a serrated knife and leave an even wall and base so the filling stays contained. Refrigerate leftovers for up to 3 days; freezing is not recommended because the bread and Brie can lose their texture.