Ingredients :
Bread & Fillings :
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1 round sourdough loaf (not pre-sliced)
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8 oz brie cheese, sliced
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½ cup cranberry sauce (or fig jam/apricot preserves for variation)
Garlic Herb Butter :
- 3 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves
- Salt & black pepper, to taste
Instructions :
1. Prepare the Loaf
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Preheat oven to 375°F (190°C).
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With a serrated knife, cut a grid pattern into the top of the loaf — deep enough to create pockets but not all the way through.
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Gently pull open the pockets without tearing the loaf apart.
2. Stuff It
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Insert sliced brie into the bread pockets.
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Spoon in cranberry sauce so it seeps into the cracks — sweet meets creamy!
3. Make Garlic Herb Butter
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In a bowl, mix melted butter, garlic, parsley, thyme, salt, and pepper.
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Drizzle the butter all over the loaf using a brush or spoon, making sure it gets into all the crevices.
4. Bake
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Wrap the loaf loosely in foil and place it on a baking sheet.
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Bake for 15–20 minutes, then uncover and bake for an additional 10–15 minutes, until the top is golden and the cheese is bubbly.
5. Serve
Let cool for a few minutes.
Garnish with extra herbs. Serve warm, pulling apart gooey, cheesy, sweet-savory bites!
