Cranberry Brie Pull-Apart Bread

Pull-apart bread reaches a whole new level.

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Yields:

6

Prep Time:

0

hours

10

mins

Total Time:

0

hours

35

mins

Ingredients
1
large boule
1/2 c.
(1 stick) melted butter
2 tsp.
fresh thyme leaves
2 tsp.
freshly chopped rosemary
Kosher salt
Freshly ground black pepper
1
(8-oz.) wheel Brie, cut into thin strips
1
(15-oz.) can whole-berry cranberry sauce
Directions
  1. Preheat oven to 350° and line a large baking sheet with parchment paper.
    Using a serrated knife, crosshatch boule, slicing every inch in
    both directions and making sure not to slice all the way through
    the bottom.
  2. In a small bowl, whisk together melted butter, thyme, and
    rosemary and season with salt and pepper. Brush boule with
    butter mixture, making sure to get inside crosshatches.
  3. Stuff each crosshatch with Brie and cranberry sauce and wrap
    bread completely in foil.
  4. Bake until cheese is melty and bread is warm and toasty, about
    20 minutes.
  5. Let cool 5 minutes, then serve.

When CROSSHATCHING the bread, slice as far down as you can without actually slicing through the bottom; you’ll have a way easier time stuffing the ingredients inside.

Cranberry Brie Pull-Apart Bread

Jonathan Boulton
image
Con Poulos

PRE-ORDER NOW Delish Cookbook, amazon.com

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