Ingredients
Scale
- 1 large round sourdough loaf, about 16 oz
- 8 oz Brie cheese, cut into small cubes
- 1/2 cup cranberry sauce or whole berry cranberry sauce
- 1/4 cup unsalted butter, melted
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Using a serrated knife, score the sourdough loaf in a crisscross pattern, making sure not to cut all the way through the bottom.
- Stuff the cuts with pieces of Brie cheese and spoonfuls of cranberry sauce, distributing evenly throughout the loaf.
- In a small bowl, mix the melted butter with minced garlic, thyme, rosemary, and a pinch of salt and pepper.
- Brush the garlic herb butter generously over the top of the loaf, making sure it seeps into the cuts.
- Wrap the loaf in aluminum foil and bake for 15 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the top is golden and the cheese is melted.
- Let cool slightly before serving the pull-apart loaf.
Notes
Serve warm for best melty texture. Adjust spices to taste. Leftover cranberry sauce can be used for extra gooeyness.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 320 per serving
- Sugar: 10g
- Fat: 16g
- Carbohydrates: 35g
- Protein: 12g