Description
A cozy, crowd-pleasing holiday appetizer featuring gooey brie, tart cranberry sauce, and crusty sourdough perfect for fall gatherings and festive tables.
Ingredients
- 1 round sourdough or boule bread loaf
- 200g (7 oz) brie cheese, sliced
- 1/2 cup chunky cranberry sauce
- 2 tbsp unsalted butter, melted
- 1 tsp chopped fresh rosemary
- 1/2 tsp sea salt
- Optional: 1 tbsp chopped toasted pecans
Instructions
- Preheat oven to 180°C (350°F). Line a tray with parchment paper.
- Place bread on a cutting board and slice crisscross slits into the top deep, but not all the way through.
- Stuff slices of brie and cranberry sauce into each slit generously.
- Mix melted butter with rosemary and sea salt. Drizzle all over the loaf, ensuring it seeps into the crevices.
- Wrap the loaf loosely in foil and bake for 15 minutes.
- Uncover and bake for another 10 minutes until golden and bubbling.
- Let sit for 2 minutes, sprinkle pecans if using, and serve warm.
Notes
Use a crusty artisan loaf for best results. Prep ahead and refrigerate unbaked for up to 8 hours. Serve on a board for sharing. Avoid freezing for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American