Description
1 round sourdough loaf
8 oz Brie cheese, cut into small chunks
½ cup whole cranberry sauce
2 tbsp unsalted butter, melted
1 tsp fresh thyme leaves
¼ tsp salt
¼ cup chopped pecans (optional)
Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using a serrated knife, make deep diagonal cuts across the sourdough loaf, being careful not to slice all the way through. Repeat in the opposite direction to
create a crosshatch pattern.
Stuff Brie cheese pieces into the cuts of the bread. Spoon cranberry sauce into the gaps as well.
In a small bowl, mix the melted butter, thyme, and salt. Drizzle over the entire loaf.
Wrap the loaf loosely in foil and bake for 15 minutes.
Uncover, sprinkle with chopped pecans (if using), and bake for another 5-7 minutes until the cheese is fully melted and the bread is golden.
Serve warm and enjoy pulling apart the gooey, flavorful bites!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 320 per serving Servings: 6 servings
