Ingredients

The following ingredients have 7 Servings
  • 1 - 8-10 inch rustic round loaf of bread (Boule)
  • 12 oz - wheel of Brie
  • 3 tablespoon(s) salted butter, melted
  • 1/2 teaspoon(s) chopped fresh rosemary
  • 1/2 teaspoon(s) chopped fresh thyme
  • 1/4 teaspoon(s) ground pepper
  • 1/2 cup(s) whole cranberry sauce
  • 1/4 cup(s) chopped pecans
  • 1/4 cup(s) dried cranberries

Instruction

  • Preheat the oven to 350 degrees. Cut the bread in 1-inch cross section squares to resemble a checkerboard. Make sure not to cut all the way through the bread.
  • Wrap the bottom of the bread in aluminum foil.
  • Mix together the melted butter, rosemary, thyme, and pepper.
  • Brush the seasoned butter in between the cuts in the bread.
  • Slice the Brie into 1/2-inch wide strips and then into 1-inch long pieces.
  • Stuff the Brie in between the cuts of bread.
  • Then, spoon the cranberry sauce over the Brie and in between the bread cuts.
  • Sprinkle the chopped pecans and dried cranberries over the top of the bread making sure to get into the crevices.
  • Place the stuffed bread onto a cookie sheet. Bake for 20 to 25 minutes.
  • Serve hot. To eat, simply tear off pieces of the bread.