Rustic Sourdough Loaf with Brie & Cranberry
📝 Ingredients
1 large sourdough loaf (round or oval)
10 oz Brie cheese, sliced (rind on or off—your choice)
1 cup cranberry sauce (whole berry or homemade)
3 tbsp melted butter
2 cloves garlic, minced
1 tbsp fresh rosemary or thyme, finely chopped
Salt & pepper, to taste
(Optional toppings: chopped pecans, honey drizzle, or extra herbs)
👩🍳 Instructions
1. Prep the Bread
Preheat oven to 350°F (175°C).
Place the sourdough loaf on a cutting board.
Using a serrated knife, cut deep crisscross slices into the loaf:
Slice almost to the bottom but don’t cut through.
Create 1–1½ inch “pull-apart” squares.
2. Prepare the Garlic Herb Butter
In a small bowl, mix:
melted butter
garlic
rosemary or thyme
salt & pepper
Brush a little into the cracks of the bread.
3. Add the Brie
Tuck slices (or chunks) of Brie into the cuts of the bread.
Stuff generously — the more Brie, the meltier it will be!
4. Add the Cranberry Sauce
Spoon small amounts of cranberry sauce into the cuts, alternating with the Brie.
Let some sit on top for extra flavor.
5. Top and Wrap
Drizzle the remaining garlic herb butter over the loaf.
Wrap the entire bread loosely in foil (not tightly—give it room to melt).
6. Bake
Bake 20 minutes covered.
Uncover and bake 10–15 more minutes until:
✔ Brie is fully melted
✔ Cranberry is bubbling
✔ Top is golden and crisp
7. Serve
Serve warm, pulling apart pieces with your hands or using tongs.
Optional: drizzle with honey, sprinkle pecans, or add extra fresh herbs on top.
Sweet, savory, melty, festive perfection! 🤤❤️
⭐ Optional Variations
Apple-Brie version: Add thin apple slices.
Savory twist: Add caramelized onions.
Nutty version: Add toasted pecans or walnuts.
Holiday upgrade: Brush with maple butter instead of garlic butter.
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