Cranberry Brie Pull-Apart Bread

Warm sourdough bread is filled with creamy Brie and tangy cranberry sauce, then brushed with rosemary butter and baked until the cheese is melted and the edges are crisp. Serve it as an easy holiday appetizer for sharing.

Prep: 15 min · Cook: 20 min · Yield: 8 · Method: Oven

Ingredients

• 1 round sourdough loaf
• 8 oz brie cheese
• 0.5 cup cranberry sauce
• 2 tbsp butter
• 1 tsp fresh rosemary
• 0.125 tsp kosher salt

Cooking instructions

1. Heat the oven to 375°F. Line a baking sheet with foil or parchment. (about 5 min) — 375°F
2. Using a serrated knife, cut the sourdough loaf in a crosshatch grid, slicing almost to the bottom without cutting through the base. (about 5 min)
3. Cut the Brie into thin pieces. Gently open the cuts in the bread and tuck the Brie into the spaces, followed by small spoonfuls of cranberry sauce. (about 5 min)
4. Melt the butter and stir in the rosemary and salt. Brush it over the top and into the cuts of the loaf. (about 2 min)
5. Place the loaf on the prepared baking sheet and bake for about 20 minutes, until the bread is hot and crisp at the edges and the Brie is fully melted. Serve warm, pulling apart pieces with your hands. (about 20 min) — 375°F