Thanks to well-thought-out incisions, the walls of this bread bowl can breaking and dipping into viscous melted cheese and amazing Cranberry sauce with rosemary. A dense crust of brie cheese is not let the cheese flow out as the bread bowl is to decrease. Thus, you will eat both bread and stuffing, almost without dirtying everything around. For cooking such an appetizer you will need french boule bread, cheese head brie, which fits easily into it, and cranberry sauce. It can be cook in advance. Bake the collected bowl in the oven and serve on the table with the heat of the heat. Share with friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 loaf of French bouillon with a diameter of 22 cm.
- 1 tbsp. granulated sugar
- 1 tbsp. orange juice
- 350 gr frozen cranberries (about 2 tbsp.)
- 2 tsp fresh rosemary leaves chopped
- 1 round of brie cheese with a diameter of 15 cm.
- 2 tbsp. l (30 gr.) Melted butter
Recipes with similar ingredients: rye bread, brie cheese, cranberry Sauce, Orange Juice, Rosemary
Recipe preparation:
- Preheat the oven to 200 ° C. Cover the parchment baking sheet paper.
- In a medium-sized saucepan, mix sugar and orange juice and bring to a boil over medium heat and simmer until sugar dissolve in about 3 minutes. Add cranberries and 1 tsp. rosemary and cook by stirring until the liquid thickens and evaporates half, about 20 minutes. Pour onto a baking sheet and place in refrigerator for cooling for about 1 hour.
- Meanwhile, center the brie cheese in the center of the boule. Circle him with a knife, stepping back a bit to make a round hole a little larger than a circle of cheese and pull out the cut crust. Trim and flatten it to make a lid for the bread bowl. Cut the crumb from the bread so that the sides of the bread bowl remain crumb layer 1 cm thick.
- Stick a serrated knife into the middle of the side of the loaf and make horizontal section 1 cm deep around the whole loaf. Then, starting from the edge of the bread bowl, make an incision 2 cm deep down., connecting it with a horizontal notch. Repeat the same for the whole circle, making parallel vertical cuts in the distance 2.5 cm apart. Lubricate the bread inside with a brush butter and sprinkle with the remaining 1 tsp. rosemary, 0.5 hours l salt and a little pepper.
- Set aside 1/4 tbsp. cranberry sauce, and distribute the rest over the bottom of the bread bowl. Cut off the top crust from the cheese and place it on top of cranberry sauce. Transfer the bread bowl to the prepared a baking sheet. Cover the hole with a bread cap and bake until the cheese will not warm up and become viscous, and bread will not brown, 45-50 minutes.
- Transfer the bread bowl to a serving dish, remove the lid and top with delayed cranberry sauce. Tear off cut pieces from the sides of the bowl and dip into the dip. Toast a crumb cut out of bread and also serve for dipping. Dip recipe in a bread bowl with sauerkraut and melted cheese.
