This pull apart bread makes a great appetizer for football tailgates, holiday parties or just because. It takes less than 20 minutes to make, and I promise it will take less than 20 minutes for your party to devour it. Serve alongside your choice of Pecan Butter, or sprinkle with Pecan Pieces before baking.
Ingredients
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1 sourdough loaf, uncut
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8 ounces brie cheese
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8 ounces of cranberry sauce
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Few sprigs of rosemary
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Salt
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Olive oil
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Pecan butter, served on the side
Directions
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Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.
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Cut the sourdough loaf to have 1-inch cubes, careful not to cut all the way through.
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Between the 1-inch cuts in the loaf, spread the cranberry sauce until evenly distributed.
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Cut the brie into smaller pieces, about 1-inch, place in between the loaf in the crevices.
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Place sprigs of rosemary throughout the loaf, then drizzle with olive oil and season with salt.
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Place the loaf on the prepared baking sheet, then cover with tin foil to create a dome over the bread.
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Bake for 10-12 minutes, or until the brie has melted and the bread becomes crispy.
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Serve alongside Pecan Butter of your choice, enjoy!