Ingredients
Scale
- 1 round sourdough loaf (about 1 pound)
- 8 ounces Brie cheese, cubed
- 1 cup cranberry sauce (homemade or store-bought)
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh herbs (such as rosemary, thyme, and parsley), chopped
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Using a sharp serrated knife, score the top of the sourdough loaf in a diamond pattern, being careful not to cut all the way through. Cut diagonally in one direction, then perpendicular to create squares.
- Use your fingers to widen the cuts slightly, creating small pockets without tearing the loaf apart.
- Stuff each pocket with pieces of Brie cheese and spoonfuls of cranberry sauce, alternating between the two for even distribution.
- In a small bowl, mix the softened butter with minced garlic, chopped herbs, salt, and pepper until well combined.
- Brush the garlic herb butter generously over the top of the scored loaf, ensuring it seeps into the cuts.
- Place the loaf on the prepared baking sheet and bake for 20-25 minutes, or until the bread is golden and the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving warm. Pull apart the sections to enjoy.
Notes
This pull-apart loaf is best served immediately while warm. If the cranberry sauce is too thick, warm it slightly before stuffing for easier spreading. Adjust herbs to taste for your preferred flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 320 per serving
- Sugar: 12g
- Fat: 18g
- Carbohydrates: 35g
- Protein: 10g