Ingredients:
1 large round loaf of sourdough bread
8 oz Brie cheese, cut into small cubes (rind on or off, your preference)
½ cup whole berry cranberry sauce (or homemade)
2 tablespoons butter, melted
1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried)
1 tablespoon fresh thyme leaves (optional)
¼ cup chopped pecans or walnuts (optional, for crunch)
Salt & pepper, to taste
Instructions:
1. Preheat the oven to 350°F (175°C).
2. Prepare the bread:
Using a serrated knife, slice the sourdough loaf in a crosshatch pattern—about 1-inch squares—without cutting all the way through the bottom crust.
Place the loaf on a foil-lined baking sheet.
3. Stuff the bread:
Carefully stuff Brie cubes into the slits of the bread.
Spoon cranberry sauce evenly into the gaps with the Brie.
Sprinkle with chopped nuts, if using.
4. Flavor boost:
Mix the melted butter with rosemary and thyme. Season with a little salt and pepper.
Drizzle the butter mixture evenly over the top of the stuffed loaf.
5. Bake:
Cover loosely with foil and bake for 15 minutes.
Remove foil and bake another 10–15 minutes, until the cheese is melted and bubbly, and the bread is golden on top.
6. Serve warm:
Garnish with extra herbs if desired. Pull apart and enjoy!
Leave a Comment