Description
This Camembert Cob Loaf is a warm, cheesy appetizer featuring a hollowed-out cob loaf filled with a blend of cream cheese, sour cream, colby cheese, parmesan, and melted camembert, layered with cranberry sauce and fresh thyme, then baked until golden and bubbly. Served with toasted bread bits for dipping, it’s perfect for sharing at gatherings or cozy nights in.
Ingredients
Main Ingredients
- 1 cob loaf
- 250 grams (8 oz) cream cheese
- 300 grams (10.5 oz) sour cream (or Greek yogurt as substitute)
- 2 cups colby cheese, shredded
- 1 cup parmesan cheese (or cheese blend including parmesan, pecorino romano, and mozzarella)
- ½ cup store-bought cranberry sauce
- 1 tablespoon fresh thyme leaves (springs removed)
To Serve
- Fresh thyme leaves (springs removed)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350-375°F, Gas Mark 4-5) to get ready for baking the cheese-filled cob loaf.
- Prepare the cob loaf: Place the cob loaf on a chopping board and slice off the top carefully with a bread knife; set the top aside. Cut a circle inside the loaf, leaving a 2-3 cm (about 1 inch) border around the sides. Remove the fluffy bread from the center and set aside for later use.
- Prepare bread bits: Slice the reserved bread from the loaf’s inside and the top into bite-size pieces to be toasted alongside the dip.
- Mix the cheese filling: In a large mixing bowl, combine the cream cheese (softened), sour cream, shredded colby cheese, parmesan cheese, chopped camembert cheese, and fresh thyme leaves. Use a spatula to stir everything thoroughly until the mixture is smooth and well blended.
- Layer cranberry sauce: Spoon the cranberry sauce into the hollowed cob loaf, spreading it evenly over the base and up the sides to infuse the bread with flavor.
- Fill the bread bowl: Transfer the cheesy filling mixture into the cranberry-lined hollowed cob loaf using a spatula, smoothing the surface as needed.
- Prepare for baking: Place the filled cob loaf onto a baking tray lined with a silicone mat. Arrange the bread bits around the loaf and lightly spray them with cooking oil to encourage toasting.
- Initial bake: Insert the baking tray onto the middle shelf of the preheated oven and bake for 10 minutes. Remove carefully, transfer the toasted bread bits off the tray using tongs, and set them aside.
- Final bake: Return the cob loaf to the oven and continue baking for an additional 30 minutes until the cheese is bubbly and golden.
- Serve: Once baked, remove the cob loaf from the oven and transfer it to a large serving plate. Arrange the toasted bread bits around the base and sprinkle fresh thyme leaves over the top for garnish. Serve warm for dipping.
Notes
- Cob loaf: Available at both grocery stores and bakeries; bakery versions are often fresher. If not using immediately, wrap in a plastic bag to maintain freshness the next day.
- Cream cheese: Let it come to room temperature and cut into smaller pieces for easier mixing.
- Sour cream: Greek yogurt can be used as a substitute.
- Cranberry sauce: Use store-bought sauce found in the sauces and condiments aisle; spreading it inside the cob loaf adds a flavorful contrast.
- Cheese blend: Using a blend with parmesan, pecorino romano, and mozzarella adds complexity with sharp and creamy notes.
