Ingredients:
1 large round loaf of sourdough bread
8 oz Brie cheese, cut into small cubes
1/2 cup cranberry sauce (homemade or store-bought)
2 tablespoons unsalted butter, melted
Half a teaspoon of dried thyme or one teaspoon of fresh thyme leaves
1/2 teaspoon garlic powder
Fresh rosemary or thyme for garnish (optional)
Directions:
Set the Oven’s Temperature to 350°F. Put parchment paper on a baking pan.
Get the bread ready: The sourdough loaf should be put on the baking sheet. Carefully cut the bread into 1-inch crosshatch slices with a serrated knife, taking care not to cut all the way through to the bottom.
. Pockets for the filler are thus created.
Add the Cheese and Cranberry Sauce: Gently place tiny spoon fuls of cranberry sauce and Brie cubes inside each sliced piece of bread.
To make the butter mixture, put the melted butter, thyme, and garlic powder in a small bowl.
. Pour this liquid onto the bread and let it soak into the slits.
Cover the bread with aluminum foil and bake for 15 to 20 minutes, or until the cheese is melted. To get the top golden and crispy, take off the foil and continue baking for another five to ten minutes.
To garnish and serve, take it out of the oven and, if you’d like, sprinkle it with fresh thyme or rosemary.. Serve warm, and enjoy this delicious, gooey, and festive pull-apart bread!