What makes us weak in the knees? That’s easy….bread! So when we came across a recipe for pull-apart bread with cranberries…we couldn’t pass up the opportunity to pass it along to you! Whether you’re entertaining some guests, or just want to test your brie-making skills, this carb heaven small plate is calling for you.
1 large boule
1/2 c. (1 stick) melted butter
2 tsp. fresh thyme leaves, plus more for garnish
2 tsp. fresh chopped rosemary
Freshly ground black pepper
1 (8-oz.) wheel brie, cut into thin strips
1 (15-oz.) whole berry cranberry sauce
1. Preheat oven to 350º and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch the boule,making slices, score every inch in both directions and making sure to not slice all the way through the bottom.
2. In a small bowl, whisk together butter, thyme, rosemary, salt and pepper. Brush boule with butter mixture, making sure to get inside the crosshatches.
3. Stuff each crosshatch with brie and cranberry sauce and wrap bread completely in foil. Bake until the cheese is melted and the bread is warm and toasty, about 20 minutes.
4. Let cool 5 minutes, then garnish with more thyme and serve warm.
Recipe courtesy of Delish