Pull-Apart Sourdough Brie and Cranberry Bread
Ingredients:
1 large round sourdough bread loaf
Olive oil (or butter)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 wheel of brie, chopped or cubed (or preferred cheese)
1½ cups whole berry cranberry sauce
Kosher salt, to taste
Preparation:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Bread:
Slice the sourdough loaf horizontally and vertically to create a grid of 1-inch cubes, being careful not to cut all the way through the bottom crust.
Make the Herb oil/Butter:
In a small bowl, mix together the oil/butter, dried thyme, and dried rosemary. Season with a pinch of salt and stir until well combined.
Brush the Bread with Herb oil/Butter:
Place the sliced bread on a baking sheet. Carefully brush the herb oil/butter mixture into the slits of the bread, making sure to get it deep inside the cuts.
Stuff the Bread:
Fill each space in the bread with pieces of brie and spoonfuls of cranberry sauce.
Wrap and Bake:
Wrap the bread loaf in foil and bake in the preheated oven for about 20 minutes, or until the cheese is melted and gooey.
Serve:
Unwrap the bread, place it on a serving platter, and serve hot. Enjoy this delicious, melty appetizer with family
Peony Candle 