Bread bowl filled with brie cheese and cranberry sauce
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Thanks to the cleverly designed slits, the sides of this bread bowl can be broken off and dipped into the gooey melted cheese and delicious rosemary cranberry sauce. The dense rind of the Brie cheese prevents any leakage as the bread bowl shrinks. This way, you can eat both bread and filling at the same time, with minimal mess. To make this appetizer, you'll need French boule bread, a wheel of Brie that fits comfortably inside, and cranberry sauce. The sauce can be made ahead of time. Bake the assembled bowl in the oven and serve piping hot.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 loaf of French boule, 22 cm in diameter.
- 1 cup granulated sugar
- 1 cup orange juice
- 350 g frozen cranberries (about 2 cups)
- 2 tsp fresh rosemary leaves, chopped
- 1 circle of brie cheese, 15 cm in diameter.
- 2 tbsp (30 g) butter, melted
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Recipes with similar ingredients: rye bread, brie cheese, cranberry sauce, Orange juice, rosemary
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Line a baking sheet with parchment paper.
- In a medium saucepan, combine the sugar and orange juice and bring to a boil over medium heat. Cook until the sugar dissolves, about 3 minutes. Add the cranberries and 1 teaspoon of rosemary and cook, stirring, until the liquid thickens and reduces by half, about 20 minutes. Transfer to a baking sheet and refrigerate until chilled, about 1 hour.
- Meanwhile, center the Brie cheese in the boule. Trace a circle around it with a knife, leaving a small margin to create a round hole slightly larger than the cheese circle, and remove the cut rind. Trim and flatten it to form a lid for the bread bowl. Cut out the crumb, leaving a 1 cm thick layer of crumb around the sides of the bread bowl.
- Insert a serrated knife into the center of the side of the loaf and make a 1/2-inch-deep horizontal cut all the way around the loaf. Then, starting at the edge of the bread bowl, make a 2-inch-deep cut downwards, connecting it to the horizontal cut. Repeat this around the entire circle, making parallel vertical cuts 2.5 inches apart. Using a pastry brush, butter the inside of the loaf and sprinkle with the remaining 1 teaspoon of rosemary, 1/2 teaspoon of salt, and a pinch of pepper.
- Set aside 1/4 cup of cranberry sauce and spread the rest over the bottom of the bread bowl. Trim the top rind of the cheese and place it on top of the cranberry sauce. Transfer the bread bowl to the prepared baking sheet. Cover the opening with a bread lid and bake until the cheese is heated through and gooey and the bread is golden brown, 45-50 minutes.
- Transfer the bread bowl to a serving platter, remove the lid, and pour the reserved cranberry sauce over the top. Tear off cut pieces from the sides of the bowl and dip them into the dip. Toast the cut-out bread crumb and serve for dipping as well. Dip recipe in Bread bowl with sauerkraut and melted cheese.
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