Cranberry Brie Herb Butter Pull-Apart Sourdough Loaf
CRANBERRY BRIE HERB BUTTER PULL-APART SOURDOUGH LOAF
We’re swiftly approaching the holiday season, and with that season comes endless possibilities for the tablescapes of food. Also, I feel like cranberries are a staple for a good 2-3 months anyway, which is mostly the entirety of our holiday season!
Heinen’s bakery section has so many options for your every bread need, including sourdough!
Why You’ll Love This Recipe:
Heinen’s has a ton of premade loaves in their bakery, including this sourdough round loaf. They also have oval-shaped loaves, French breads and baguettes, and Italian breads!
You can used any type of cranberry sauce that you like! I make my own with Heinen’s fresh cranberries, oranges and cinnamon spices!
This baked cheesy bread goodness wouldn’t be cheesy without Heinen’s French brie wheels. You can find them in the gourmet cheese section, wrapped in a beautiful white paper with French colors adorning the top. You can’t miss it! They’re so easy to bake and everyone loves them for any occasion!
The herb butter when using fresh-chopped sage, rosemary and thyme is out of this world. You can’t compare to dried seasonings. If dried herbs is what’s in the pantry, it will do though!
Looking to improve the cranberry situation for the holiday table? This is definitely a unique and delicious way to do it, instead of serving the questionable cranberry concoction from a family member.
BAKED BRIE CRANBERRY SOURDOUGH RECIPE
Prep Time: 10 min | Cook Time: 20 min | Serving Size: 1 sourdough loaf
Ingredients
1 Heinen’s French Brie Cheese Wheel (about 4.5”)
1 Heinen’s Round Sourdough Loaf (Uncut)
1 stick unsalted butter
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme
3-4 fresh sage leaves chopped
1 1/2 cup cranberry sauce (store bought is fine)
Instructions
Set oven to 375°F.
Cut off the top and bottom thin layer of the brie rind. Slice the wheel into thin .5” strips so you can easily pinch them in sections to stuff into the bread later.
Take the sourdough round and slice in 1” strips, vertical lines not reaching the bottom of the bread. We don’t want to have loose bread. Rotate the round to cut the same lines, but horizontal so that you are creative the pull-apart pieces.
Melt the butter and add the herbs. Stir lightly to mix. Pour the butter in all the cracks to soak into the bread.
Start pinching little chunks of the brie and placing in as many crevices as you can that are cut. Try not to push down too hard because we don’t want the bread to break lower than it’s cut. It WILL sink in the oven and stretch out more.
Once you’ve used all the brie that you can, pour the cranberry over in a quick zig-zagging pattern so that you are covering a lot of the gaps.
Place in the oven on a baking tray ( I also use parchment for it to lay on) and bake for 15-20 minutes. Watch for it wilting too much around 15 minutes.
Serve and enjoy!
