Cranberry Brie Pull Apart Bread
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Cranberry Brie Pull Apart Bread
Category
Appetizers
Ingredients
- 1 large boule or sourdough loaf
- 1/3 cup Fustini's Rosemary olive oil
- 2 teaspoons fresh thyme leaves
- 2 teaspoons freshly chopped rosemary
- Kosher salt & freshly ground black pepper
- 1 (8-oz.) wheel Brie, cut into thin strips (for extra creamy, use triple Brie)
- 1 (15-oz.) can of whole-berry cranberry sauce
Ingredients
Directions
- Preheat oven to 350°, and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch the bread loaf, slicing every inch in both directions and making sure not to slice all the way through the bottom. When CROSSHATCHING the bread, slice as far down as you can without actually slicing through the bottom, you&rsquo,ll have a way easier time stuffing the ingredients inside.
- In a small bowl, whisk together olive oil, thyme, and rosemary and season with salt and pepper. Brush the bread with the herb mixture, making sure to get inside crosshatches.
- Stuff each crosshatch with Brie and cranberry sauce and wrap the bread completely in foil. Bake until cheese is melty and bread is warm and toasty about 20 minutes. Let cool for 5 minutes, then serve.
Recipe Note
A fun, festive and colorful appetizer for the holidays. Adapted from delish.com