It’s November and time for warm and cozy everything. Nothing beats cheesy carbs for warm and cozy. This month we have a grown-up grilled cheese sandwich that works for a gathering of friends or a quiet dinner for two – no judgement here. Thanks to Elana for the Pull Apart Baked Cranberry Brie Bread Bowl (try saying that three times fast!) recipe this month.
- 1 bread boule round loaf of rustic bread
- 1 wheel of brie about 12 ounces, top of rind removed (use triple cream if you can)*
- 1/2 cup whole berry cranberry sauce (homemade or canned – make sure it has whole berries)
- 2 Tablespoons fresh thyme leaves
- 2 Tablespoons olive oil
- kosher salt
- fresh ground pepper
- Preheat oven to 350°F. Line a baking sheet with foil or parchment paper (to catch any melted brie).
- Slice the top quarter off of the bread. Use the brie wheel to measure a circle in the middle of the bread. Use a knife to trace a circle around it, then scoop out the middle of the bread, leaving the crust intact.
- Cut slices around the edge of the bread about 1 1/2 inches apart – cut about 3/4 of the way, but not all the way through the bottom. This creates pull apart pieces for people to pull and dip after the bread is done.
- Brush the inside of the bread with the olive oil. Season with salt and pepper. Sprinkle with half of the thyme. Place the brie wheel in the hollowed out center. Sprinkle the rest of the thyme over the top. Spoon the cranberry sauce over the brie.
- Replace the top of the bread and bake for about 20 minutes. If desired, toast the extra bread that you scooped out of the middle for serving.
- Serve immediately.
*Using triple cream brie will ensure a nice melty center – anything less does not melt as nicely.