A delightful dish combining creamy baked Brie, tart cranberry sauce, and warm pull-apart bread. Perfect for holiday appetizers or festive brunches.
Ingredients
Scale:
1 wheel of Brie cheese (about 8 ounces), rind removed
1 cup of homemade or store-bought cranberry sauce
1 large round loaf of sourdough or artisan bread
1/4 cup unsalted butter, melted
2 cloves of garlic, minced
1 tablespoon fresh rosemary, finely chopped
1/4 cup chopped pecans
2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven: Set it to 350°F (175°C) and allow it to heat fully while you prepare the other ingredients.
Prepare the bread: Using a sharp bread knife, cut the sourdough loaf into a grid pattern without slicing all the way through. Aim for 1-inch squares to create pull-apart pieces.
Prepare the butter mixture: In a small bowl, combine the melted butter, minced garlic, and chopped rosemary. Mix well and let sit for a couple of minutes.
Assemble the bread: Carefully insert chunks of Brie cheese into the cuts of the bread. Spoon the cranberry sauce over the bread, ensuring it gets into the crevices.
Brush with butter: Generously brush the garlic-rosemary butter over the bread, making sure to reach into the cuts and coat the top evenly.
Bake: Place the bread on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the bread is golden brown.
Add the toppings: Once baked, remove the bread from the oven and sprinkle with chopped pecans and parsley.
Serve: Allow the bread to cool slightly before serving. Enjoy warm.
