My girl is becoming quite the little chef and her go to cheese- brie- has now become her signature appetizer for special occasions. So this year for Thanksgiving she decided to make a twist on my popular baked brie appetizer: Cranberry Pecan Brie Baked in a Bread Bowl. It turned out better than we imagined and was a big hit with our foodie family!

Scroll down for the recipe and enjoy this tasty Ava creation! 

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Cranberry Pecan Brie Baked in a Bread Bowl

Ingredients

• 1 bread bowl
• 1 10 oz circle of brie
• 1/2 cup orange cranberry spread I used Trader Joe's Maple Cranberry Orange Spread⁣, divided
• 1/2 cup chopped pecans divided⁣
• 2 tbsp butter melted⠀⁣
• honey for topping (optional)

Instructions

• Preheat oven to 350 degrees.
• Cut out a hole in the center of your bread bowl that will fit the brie. Remove bread from the top and scoop out inside.
• Spread 1/4 cup cranberry spread and 1/4 cup chopped pecans in the center of the bread.
• Cut 1 inch slices around the edge of the bread to create tabs (do not cut to the bottom of the bread).⠀⁣
• ⠀⁣
• Score your brie (cutting lines horizontal and vertical across) and place in the bread.
• Top with remaining cranberry spread and chopped pecans.
• Place in a baking dish and brush the bread with melted butter.
• Bake in oven for 20 minutes or until bubbly.
• Drizzle with honey and serve warm.

Ava made quite the spread for Thanksgiving this year!

Her baked brie appetizer was the star and will for sure be requested every year from now on!

Start with a round of brie cheese.

Do not remove the edible rind, it holds the cheese together when it melts.

Score your brie (cutting lines horizontal and vertical across) and set aside. 

This was a good knife skills activity for Ava.

You want to score the top but do not cut all the way through. 

I picked up a fresh baked bread bowl from our local bakery. 

Cut out a hole in the center of your bread bowl that will fit the brie. Remove bread from the top (you can cut it up for dipping) and scoop out inside.

Cut 1 inch slices around the edge of the bread to create tabs (do not cut to the bottom of the bread).⠀

This seasonal find from Trader Joe’s was the perfect jam to go in the brie!

If you cannot find it any fruit spread works but I love the flavors of cranberry and orange for the holidays. 

Spread 1/4 cup cranberry spread in the center of the bread.

Then add 1/4 cup chopped pecans.

Place the brie in the bread next. 

Top with remaining cranberry spread and chopped pecans.

Place in a baking dish and brush the bread with melted butter.

Bake in oven at 350 degrees for 20 minutes or until bubbly.

Drizzle with honey and serve warm.

Remove cut bread on the side and dip.

I also like to serve with sliced apples and pears for dipping. 

Un-brie-lievable! 

Serve this appetizer at your next holiday meal and your guests will be begging for more!

The post Ava’s Cranberry Pecan Brie Baked in a Bread Bowl appeared first on For the Love of Food.

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Mardi Gras Muffuletta Dip

Makes 2 bread bowls of dip and feeds a crowd!

Ingredients

• 1 1/4 cup olive salad drained and divided {I like the Boscoli Family brand}
• 2 cups Italian blend cheese shredded
• 1/4 lb deli ham diced
• 1/4 lb deli salami diced
• 1/4 lb capicola {or substitute mortadella} diced
• 8 oz container Olive cream cheese spread
• 2 -10 inch round Muffuletta bread loaves {or sub another bread bowl like Sourdough or Italian}
• 2 tsp garlic powder
• olive oil for drizzling

Instructions

• Preheat oven to 350 degrees.
• Cut the top off the bread bowls and remove the center leaving a ¾" shell.
• Cut the top and the insides of loaf into bite sized squares for dipping. Spread on a baking sheet and set aside.
• Add cream cheese, 1 1/2 cups shredded cheese, olive salad {drained}, and all 3 diced meats to a large bowl.
• Stir well until combined.
• Spread mixture into the bread bowls {or an 8X8 baking dish}.
• Top with remaining 1/2 cup shredded cheese.
• Bake for 20 minutes until melted and heated through {see step below about covering dip}.
• Meanwhile, sprinkle garlic powder and drizzle olive oil over the cubed bread.
• When the dip has 5 minutes of bake time remaining, remove and cover with aluminum foil so the cheese does not get too brown and add the tray of bread to toast in the oven.
• Remove from oven and add bread bowls to a platter with toasted bread cubes on the side for dipping.
• Garnish with a couple tbsp of olive salad {be sure to drain the extra oil} on top of each bread bowl and serve hot with toasted bread for dipping.

 

Check out these Easy Mardi Gras Recipes from Sunday Supper bloggers!

Appetizers

• Andouille & Crawfish Pimento Cheese Fries by Soulfully Made
• Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
• Mardi Gras Muffuletta Dip by For the Love of Food
• Piquant Shrimp Balls by Food Lust People Love
• Trinidadian doubles by Caroline’s Cooking

Main Dishes

• Andouille and Chicken Gumbo by Delaware Girl Eats
• Bananas Foster French Toast by A Mind “Full” Mom
• Bananas Foster Baked Oatmeal by Cooking With Carlee
• Blackened Shrimp Pasta by Seduction in the Kitchen
• Cajun Courtbouillon by Culinary Adventures with Camilla
• Cajun Pasta Carnivale by Palatable Pastime
• Chicken and Shrimp Gumbo by The Freshman Cook
• Creamy Cajun Chicken Pasta by Wholistic Woman
• Creole Beef and Rice Bowl by Renee’s Kitchen Adventures
• Easy Shrimp and Grits Recipe by Life Tastes Good
• Gluten Free Gumbo by Cricket’s Confections
• Gumbo Z’herbes by Monica’s Table
• Hawaiian Jambalaya by Shockingly Delicious
• Not So Dirty Rice by Simple and Savory
• Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
• Shrimp Gumbo by The Chef Next Door
• Slow Cooker Jambalaya by The Crum by Cupcake
• Spicy Jambalaya Flatbread by My Life Cookbook
• Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
• Vegetarian Muffaletta Sandwich by Hardly A Goddess

Sides

• Creole Potato Salad by Cosmopolitan Cornbread
• Easy Buttermilk Cornbread by The Wimpy Vegetarian
• Muffaletta Wedge Salad by Shaken Together
• New Orleans Brandy Milk Punch by Tara’s Multicultural Table
• Red Beans and Rice by Cindy’s Recipes and Writings

Desserts

• Bananas Foster by That Skinny Chick Can Bake
• Basic Bread Pudding by What Smells So Good?
• Bourbon Vanilla Cherries Jubilee by Pies and Plots
• Easy Chocolate Lemon Doberge Cake by Crazed Mom
• Easy King Cake Cheese Ball by Hezzi-D’s Books and Cooks
• Easy Mini King Cakes by Family Around The Table
• New Orleans Mardi Gras Beignets by Big Bear’s Wife
• Pecan Praline Cookies by Sunday Supper Movement
• Traditional Mardi Gras King Cake by Curious Cuisiniere
• White Chocolate-Raspberry Bread Pudding by Gourmet Everyday

Would you like to join the Sunday Supper Movement?

The post Mardi Gras Muffuletta Dip #SundaySupper appeared first on For the Love of Food.

 

 My parents with their 2 favorite girls

 Update: Ashton is still making this appetizer every year! Here he is making 2 bread bowls full for Thanksgiving 2014!

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Bread Bowl Spinach Dip

Makes 2 bread bowls full

Ingredients

• 2 teaspoons olive oil plus more for baking dish (if not using a bread bowl)
• 1  onion diced
• 2 garlic cloves minced
• 16-20 ounces frozen spinach thawed and chopped
• 1/2 cup milk
• 6 ounces cream cheese cubed
• 2 cups shredded mozzarella
• 1 cup shredded Parmesan cheese
• salt and pepper to taste
• 2 bread bowls hollowed out
• toasted bread pita chips, or crackers, for serving
• *You can also add a mix of cheddar and mozzarella cheese.

Instructions

• Preheat oven to 425 degrees.
• In a deep skillet, heat oil over medium.
• Add onion and garlic; cook until lightly browned, 5
• to 8 minutes.
• Add spinach and cook until completely wilted, 5 to 8 minutes.
• Transfer to a colander; drain, pressing to release all excess liquid.
• In the same pot, warm milk over med-high heat.
• Whisk in cream
• cheese until melted, about 3 minutes.
• Turn heat down to med low and add spinach, 1 cup mozzarella and 1 cup Parmesan; stir to combine. Season with salt
• and pepper.
• Pour into a carved out bread bowl {or a greased baking dish} then sprinkle with remaining 1 cup mozzarella.
• Bake until bubbly and golden brown, about 20 minutes.
• Serve hot in a bread bowl with accompaniments, as desired.

 

The post Thanksgiving Bread Bowl Spinach Dip appeared first on For the Love of Food.