Description
A stunning and delicious pull-apart bread made with sourdough, filled with creamy brie cheese and sweet-tart cranberry sauce, perfect for sharing.
Ingredients
Scale
For the Crust:
- 1 large round sourdough loaf (about 1 lb)
- 8 oz brie cheese, rind removed and cubed
- 1 cup whole-berry cranberry sauce
- 1/2 cup unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a sharp serrated knife, cut the sourdough loaf into a 1-inch crosshatch pattern, being careful not to cut all the way through the bottom crust.
- In a small bowl, mix the melted butter, minced garlic, and herbs. Gently pry open the cuts in the bread and brush the butter mixture generously into all the crevices.
- Stuff the cubed brie and dollops of cranberry sauce into the cuts throughout the loaf.
- Wrap the entire loaf loosely in foil, place it on the prepared baking sheet, and bake for 20 minutes. Unwrap the foil and bake for an additional 10-15 minutes, or until the cheese is completely melted and the top is crispy.
- Remove from the oven, let it rest for 5 minutes, then serve warm for pulling apart.
Notes
You can customize the seasonings to taste.