A warm, gooey, and irresistible appetizer made with crusty sourdough bread, creamy Brie, sweet honey, and tangy cranberries. Perfect for holiday gatherings, brunch, or a cozy evening snack!
Ingredients
1 large round sourdough bread loaf
8 oz (225 g) Brie cheese, cut into small pieces
½ cup dried cranberries
3 tablespoons unsalted butter, melted
2 tablespoons honey, plus extra for drizzling
1 teaspoon fresh rosemary, finely chopped
½ teaspoon fresh thyme leaves
¼ teaspoon garlic powder
Pinch of salt
¼ cup chopped pecans or walnuts (optional)
Fresh rosemary or thyme, for garnish
Instructions
Preheat the oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prepare the bread:
Place the sourdough loaf on a cutting board. Using a sharp bread knife, cut the loaf into a crosshatch pattern, making slices about 1 inch apart. Cut deep enough to reach near the bottom, but do not cut completely through the loaf.
Add the Brie and cranberries:
Gently open the cuts in the bread and tuck pieces of Brie and dried cranberries throughout the loaf. If using nuts, sprinkle them into the openings as well.
Make the honey butter:
In a small bowl, combine the melted butter, 2 tablespoons honey, rosemary, thyme, garlic powder, and a pinch of salt.
Coat the bread:
Slowly drizzle the honey-butter mixture over the entire loaf, making sure it gets into the cuts and reaches the cheese and cranberries.
Wrap and bake:
Wrap the loaf loosely in aluminum foil and place it on the prepared baking sheet. Bake for 15–20 minutes.
Finish baking:
Carefully open the foil and bake uncovered for another 8–12 minutes, or until the Brie is completely melted and the bread is golden and crisp on top.
Drizzle and garnish:
Remove from the oven and drizzle with additional honey. Sprinkle with fresh rosemary or thyme and a few extra cranberries if desired.
Serve:
Serve immediately while the Brie is warm and gooey. Pull apart the bread pieces and enjoy!
Serving Tip
For an extra festive presentation, place the warm bread on a wooden board and surround it with fresh cranberries, rosemary sprigs, and a small bowl of extra honey.
Prep Time: 10 minutes
Bake Time: 25–30 minutes
Total Time: About 40 minutes
Servings: 6–8