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Cranberry Walnut Baked Brie Bread Bowl

Cranberry walnut baked brie bread bowl is a warm sourdough appetizer filled with soft Brie, whole-berry cranberry sauce, walnuts, honey, and rosemary. Bake it until the Brie is very soft and the cranberry sauce bubbles at the edges, then serve it straight from the bread bowl.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Prepare the bread bowl
  • 1 sourdough boule 16-ounce, round
For the filling
  • 1 wheel (8 oz) Brie cheese
  • 0.5 cup cranberry sauce whole-berry
  • 0.33 cup walnuts chopped
  • 1 tbsp honey
  • 1 tsp fresh rosemary finely chopped

Equipment

  • 1 9x13-inch rimmed baking sheet

Method
 

Prepare the bread bowl
  1. Heat the oven to 350°F.
  2. Set a 9x13-inch rimmed baking sheet on the counter.
  3. Slice a 1-inch cap from the boule.
  4. Cut a cavity about 4 1/2 inches wide and 1 1/2 inches deep, leaving a sturdy base and sides.
Fill and bake
  1. Remove the Brie’s packaging.
  2. Score the top rind in a shallow crosshatch.
  3. Nestle the Brie wheel in the bread cavity.
  4. Spoon the cranberry sauce over the Brie.
  5. Top with the walnuts, honey, and rosemary.
  6. Set the bread bowl on the baking sheet.
  7. Bake for 20–25 minutes, until the Brie is very soft and the cranberry sauce bubbles at the edges.
  8. Rest for 5 minutes before serving.

Notes

For a sturdy bread bowl, leave a thick base and sides when cutting the cavity. Refrigerate leftovers for up to 3 days; freezing is not recommended because the Brie and bread can change texture. For a nut-free version, omit the walnuts.