Ingredients
Scale
- 1 sourdough boule (about 1 pound, scored in a pull-apart pattern without cutting all the way through)
- 4 ounces Brie cheese, cubed
- 1/2 cup cranberry sauce (homemade or store-bought)
- 4 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine the softened butter with minced garlic, parsley, thyme, salt, and pepper to make the garlic herb butter.
- Gently separate the scored sections of the sourdough loaf, being careful not to tear it completely apart.
- Stuff the crevices with cubes of Brie cheese and spoonfuls of cranberry sauce, distributing evenly.
- Brush the top and sides of the loaf generously with the garlic herb butter.
- Place the loaf on a baking sheet and bake for 15-20 minutes, or until the bread is golden and the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before pulling apart to serve.
Notes
For extra crispiness, brush with additional butter halfway through baking. Serve warm as an appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 10g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 12g