Baked Cranberry Brie Bread Bowl: Your Go-To Holiday Appetizer

Is there anything better than an appetizer that looks like you spent all day in the kitchen but secretly comes together in a flash? I didn’t think so. This Baked Cranberry Brie Bread Bowl is my not-so-secret weapon for the holidays. It’s the ultimate centerpiece for your Thanksgiving charcuterie board or that Friendsgiving potluck you’re rushing to. Warm, cheesy, and just a little bit sweet, it’s the kind of dish that gets everyone gathering around the table. And honestly? It’s almost impossible to mess up.

Top Reasons To Make It

You’ll want to make this every year. First, it’s incredibly easy. We’re talking about ten minutes of hands-on work. Second, it’s a total crowd-pleaser. I’ve never brought this to a gathering without someone asking for the recipe. Third, it’s so versatile. It works for a fancy Christmas party or a casual game night. And finally, that presentation. It’s a showstopper. So good.

Ingredients

• 1 large round sourdough bread bowl (about 8-10 inches in diameter): Our edible serving vessel.
• 1 wheel (8 oz) of Brie cheese: For that rich, melty, creamy center.
• 1 cup whole-berry cranberry sauce: Provides the sweet and tart flavor base.
• 1/4 cup chopped pecans: Adds a wonderful crunch and nutty flavor.
• 2 tablespoons pure maple syrup: Enhances the sweetness and adds depth.
• 1 teaspoon fresh orange zest: Brightens up the whole dish with a little citrus pop.
• 1 teaspoon chopped fresh rosemary: Gives it that earthy, holiday aroma.
• Crackers, apple slices, and extra bread chunks for serving: The essential dippers.

Instructions

1. Preheat your oven to 375°F (190°C).
2. Carefully slice the top off your bread bowl and hollow out the inside, leaving about a 1-inch thick wall. Save the top and the torn bread chunks for serving.
3. Place the hollowed bread bowl on a parchment-lined baking sheet. Cube the Brie cheese (rind on is fine!) and scatter it evenly across the bottom of the bread bowl.
4. In a small bowl, mix the cranberry sauce, pecans, maple syrup, and orange zest. Spoon this mixture over the Brie cubes.
5. Pop the lid back on top of the bread bowl. Bake for 25-30 minutes, or until the cheese is completely melted and gooey and the outside of the bread is perfectly crisp.
6. Carefully remove from the oven. Take the lid off, sprinkle with fresh rosemary, and serve immediately with your crackers, apple slices, and reserved bread chunks for dipping.

Serving Ideas & Pairings

This Baked Cranberry Brie Bread Bowl is the star of the show, but it plays well with others! I love setting it right in the middle of a spread with some sliced smoked turkey, a variety of crackers, and some crisp veggie sticks like celery and endive. For a Friendsgiving food ideas board, it’s the perfect cheesy anchor. And if you’re serving a crowd, it pairs beautifully with other Thanksgiving appetizers easy to make ahead, like a simple spinach dip or stuffed mushrooms.

Variations & Substitutions

No pecans? No problem. Walnuts work just as well. For a nut-free version, just leave them out—it’ll still be delicious. If you’re not a fan of cranberry, a good-quality fig jam is a fantastic swap. And for the cheese, a round of Camembert can stand in for the Brie in a pinch. Want a little heat? A tiny pinch of red pepper flakes mixed into the cranberry topping is a game-changer.

Oven Temperatures

Ovens can be fussy, can’t they? The sweet spot for this recipe is 375°F. It’s hot enough to melt the cheese and crisp the bread without burning the outside before the inside is warm. If you know your oven runs hot, maybe check it at the 20-minute mark. If it runs cool, you might need an extra 5 minutes. You’re looking for that bubbly, melted goodness.

Storage & Reheating

If you have leftovers (a rare occurrence in my house!), let the whole bread bowl cool completely. Wrap it tightly in plastic wrap and store it in the fridge for up to 2 days. To reheat, place it on a baking sheet, uncovered, in a 350°F oven for about 15-20 minutes, until warmed through. The microwave will work in a pinch, but it will make the bread a bit soggy.

Frequently Asked Questions

• Can I make this ahead of time? You can absolutely prep the components ahead! Hollow the bread, mix the cranberry topping, and cube the cheese. Store them separately in the fridge. When you’re ready, just assemble and bake.
• What kind of bread is best? A sturdy, crusty bread like sourdough or peasant bread works best. It holds up to the filling without getting too soggy.
• Do I need to remove the rind from the Brie? Honestly, you don’t have to. It’s completely edible and softens when baked. But if your family prefers it off, just slice it off before cubing.
• Is this good for Christmas appetizers? It’s perfect! The red cranberries and green rosemary make it festive for any holiday appetizers table.