1Round Sourdough Bread, or any round bread, store-bought or homemade
8ozround Camembert, or Brie (250-300g)
Fresh thyme sprigs
Cranberry Sauce: (or use store-bought cranberry sauce)
1/4cupwhite sugar
1/4 cupbrown sugar
1/4 cuporange juice
1/4 cup water
6ozfresh or frozen cranberries
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Instructions
Prepare cranberry sauce, if making your own: Combine the white sugar, brown sugar, orange juice and water in a small saucepan over medium heat. Add 6 oz. fresh or frozen cranberries (about 2 cups). Cook, stirring regularly, until the cranberries start to pop (about 10 minutes) and liquid thickens slightly. Remove from heat, and transfer to a bowl. Let cool slightly, then cover tightly and refrigerate, if making ahead or let stand at room temperature to cool/thicken somewhat before using. Cranberry sauce will thicken more as it cools.
Preheat oven to 400F. (regular bake setting/not fan assisted)
Cut the top off the bread round, only cutting to expose the bread a little wider than your cheese round. Place your cheese round on top and using a sharp knife, cut around it about 1/2-inch out and about as deep as your cheese round. Remove inside from the cut area.
Spoon cranberry sauce into the cavity, then using a spoon, push the excess towards the outside edges. Sprinkle with some thyme leaves. Place the cheese round on top. Cut slices in the top of the cheese in a hashtag pattern. Using a serrated knife, cut slices every 1 1/2-2-inches around the loaf, cutting about 2/3 of the way down the side (these will be the bread wedges you can easily pull of later to eat)
Wrap the whole thing in foil (you'll probably need two pieces of foil to cover it all).
Bake on top of a baking sheet in preheated over for 20 minutes, then peel back the foil and bake for 10-15 minutes more, until cheese is melty and bread is toasted and golden. Garnish with more thyme sprigs, if you like. Enjoy immediately, while the cheese is lovely and runny.
Notes
Be sure to read the notes above the Recipe Card for more tips on making this recipe.