If you’re searching for the perfect holiday party appetizer, look no further than this Pull Apart Baked Cranberry Brie Bread Bowl. Imagine a warm, golden loaf of rustic bread, oozing with creamy brie cheese and topped with sweet-tart cranberry sauce. Each pull-apart piece is loaded with flavor and perfect for sharing. This dish is quick to prepare, beautifully festive, and guaranteed to impress your guests.
Why Our Pull Apart Baked Cranberry Brie Bread Bowl Is the Best
Our Pull Apart Baked Cranberry Brie Bread Bowl is the ultimate crowd-pleaser! It combines creamy, decadent brie, tangy cranberry sauce, and rustic bread in a shareable, easy-to-eat format. Plus, it’s ready in just 25 minutes, making it an effortless yet show-stopping appetizer.
Ingredients Notes Pull Apart Baked Cranberry Brie Bread Bowl
Each ingredient in this recipe plays a key role in creating the perfect combination of flavors and textures. Here’s what you’ll need:
- 1 bread boule: A rustic, round loaf of bread that becomes the edible “bowl” for this dish.
- 1 wheel of brie (about 12 ounces): Creamy, melty brie is the star of the show. Go for triple cream brie if you can for an ultra-decadent texture.
- 1/2 cup whole berry cranberry sauce: The sweet-tart flavor complements the richness of the cheese.
- 2 tablespoons fresh thyme leaves: Adds an earthy, fragrant note that elevates the dish.
- 2 tablespoons olive oil: Keeps the bread flavorful and crisp.
- Kosher salt and fresh ground pepper: Enhances the overall taste of the bread and cheese.
Substitution Tip: Don’t have cranberry sauce? Try a fruit chutney or fig jam for a fun twist!
Kitchen Tools Needed Pull Apart Baked Cranberry Brie Bread Bowl
- Serrated knife
- Small paring knife
- Spoon
- Baking sheet
- Aluminum foil or parchment paper
- Pastry brush
How to Make Pull Apart Baked Cranberry Brie Bread Bowl
This is the kind of recipe that looks fancy but is incredibly easy to make. Let’s get started!
1. Preheat the Oven
Set your oven to 350°F and line a baking sheet with foil or parchment paper to catch any melted cheese that might ooze out.
2. Prep the Bread Bowl
Slice the top quarter off of the bread boule and set it aside. Place the brie wheel on the bread and trace a circle around it using a knife. Scoop out the center of the bread, creating a hollow space for the brie.
3. Create Pull-Apart Pieces
Using a serrated knife, cut slices around the edge of the bread about 1.5 inches apart. Be sure to cut about 3/4 of the way through, leaving the bottom intact so the pieces stay connected.
4. Season the Bread
Brush the inside of the bread with olive oil. Sprinkle with kosher salt, fresh ground pepper, and half of the thyme leaves.
5. Add the Brie and Cranberry Sauce
Place the brie wheel into the hollowed-out center of the bread. Sprinkle the remaining thyme leaves over the brie. Spoon the cranberry sauce generously over the top of the cheese.
6. Bake
Replace the top of the bread and bake for about 20 minutes, or until the bread is golden and the brie is melted and gooey.
7. Serve
Remove the bread bowl from the oven and let it cool slightly. Serve immediately, pulling apart the slices of bread for dipping. Toast the extra scooped-out bread pieces for dipping if desired.
How To Store Pull Apart Baked Cranberry Brie Bread Bowl
This appetizer is best enjoyed fresh, but if you have leftovers, wrap the bread tightly in aluminum foil and refrigerate for up to 2 days. To reheat, place the bread in a 350°F oven for 10-15 minutes, or until warmed through.
Pull Apart Baked Cranberry Brie Bread Bowl Variations
- Savory Touch: Swap the cranberry sauce for caramelized onions or sautéed mushrooms to create a more savory version.
- Nutty Crunch: Add crushed walnuts or pecans on top of the brie before baking for extra texture.
- Herb Explosion: Use rosemary instead of thyme for a slightly more robust, earthy flavor.
- Sweet and Spicy: Drizzle honey and sprinkle red pepper flakes over the cranberry sauce for a sweet-heat combo.
What To Serve With Pull Apart Baked Cranberry Brie Bread Bowl
Pair this dish with sparkling wine or champagne to complement the creamy brie and tart cranberry sauce. For a non-alcoholic option, try a festive cranberry spritzer. Add a charcuterie board or fresh vegetable crudités to round out your party spread.
Top Tips for Perfect Pull Apart Baked Cranberry Brie Bread Bowl
- Use the Right Bread: A sturdy, rustic boule holds up best and prevents the bread from getting soggy.
- Cut Carefully: When making the pull-apart slices, avoid cutting all the way through the bread to keep the pieces attached.
- Don’t Skip the Thyme: Fresh thyme adds a fragrant touch that ties all the flavors together.
- Toast the Bread Bowl Lid: Pop the bread top in the oven alongside the bowl—it’s perfect for dipping!
- Serve Immediately: The gooey brie is best enjoyed warm, right out of the oven.
Helpful Notes
- Triple cream brie melts better and is richer than regular brie, so it’s worth the upgrade if available.
- Line your baking sheet with foil or parchment paper to make cleanup a breeze.
- Don’t throw away the scooped-out bread—toast it for dipping or save it for breadcrumbs.
Tips from Well-Known Chefs
- Ina Garten: Use high-quality bread and cheese—simple recipes shine when you use the best ingredients.
- Giada De Laurentiis: Experiment with fresh herbs like rosemary or sage for seasonal variations.
- Martha Stewart: Add a small drizzle of honey on top of the cranberry sauce before baking for a touch of sweetness.
Frequently Asked Questions (FAQ)
1. Can I make this ahead of time?
Yes! Assemble the bread bowl (without baking) and refrigerate it for up to 12 hours. Bake just before serving.
2. Can I use a different cheese?
Absolutely! Camembert or a soft goat cheese would work wonderfully as substitutes.
3. What if I don’t have fresh thyme?
Dried thyme can be used in a pinch—just reduce the amount to 1 teaspoon.
4. Can I freeze the bread bowl?
Freezing is not recommended for this recipe as the texture of the bread and brie may change upon reheating.
5. What can I use instead of cranberry sauce?
Fig jam, apricot preserves, or raspberry preserves are excellent alternatives.
This Pull Apart Baked Cranberry Brie Bread Bowl is a quick, elegant appetizer that will elevate any gathering. Give it a try and wow your friends and family this holiday season!
Pull Apart Baked Cranberry Brie Bread Bowl
Ingredients
- – 1 bread boule round loaf of rustic bread
- – 1 wheel of brie ~12 oz, top of rind removed; use triple cream if available
- – 1/2 cup whole berry cranberry sauce
- – 2 tbsp fresh thyme leaves
- – 2 tbsp olive oil
- – Kosher salt to taste
- – Fresh ground pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with foil or parchment paper.
- Prepare the Bread Bowl: Slice the top quarter off the bread boule. Use the brie wheel to measure and trace a circle in the center of the bread. Scoop out the middle to create a hollowed-out space.
- Create Pull-Apart Pieces: Cut slices around the edge of the bread about 1.5 inches apart, cutting about 3/4 of the way down without going through the bottom of the bread. This creates pull-apart pieces.
- Season the Bread: Brush the inside of the bread bowl with olive oil. Season with kosher salt and ground pepper. Sprinkle half of the thyme leaves inside the bread.
- Add Brie and Cranberry Sauce: Place the brie wheel into the hollowed-out center of the bread. Top the brie with the remaining thyme leaves and spoon the cranberry sauce over the brie.
- Bake: Replace the top of the bread loaf and bake for about 20 minutes, or until the brie is melted and gooey. If desired, toast the extra bread pieces you scooped out earlier for dipping.
- Serve: Remove from the oven and serve immediately. Let guests pull apart the bread pieces and dip them into the melty brie and cranberry topping.
Notes
- Customization: Add a sprinkle of chopped walnuts or pecans on top of the cranberry sauce for extra crunch.
- Make-Ahead Tip: Prepare the bread and brie in advance and bake just before serving.
- Storage: Leftovers can be wrapped in foil and reheated in the oven at 325°F for 10 minutes.