Ingredients

Scale

Main Ingredients:

1 round sourdough loaf (or Italian-style boule)
8 oz wheel of brie cheese (rind on or off)
⅓ cup whole cranberry sauce (or cranberry preserves)
2 tablespoons unsalted butter, melted
2 teaspoons finely chopped rosemary (fresh)
1 tablespoon honey (plus more for drizzling)
Pinch of salt (optional)
Optional toppings: chopped pecans, walnuts, thyme, or crushed pistachios

For Serving:

Crackers
Sliced apples or pears
Prosciutto or turkey slices
Extra honey or jam

Instructions

1. Prep the Bread

Place the round loaf on a cutting board. Use a serrated knife to cut crosshatch slices (1-inch apart), being careful not to slice all the way through the bottom crust.

2. Slice and Stuff the Brie

Cut the brie into small ½-inch cubes. Insert cheese cubes into the cracks of the bread, distributing evenly throughout.

3. Add the Cranberries

Spoon small amounts of cranberry sauce or preserves into the bread cuts, placing them alongside the brie.

4. Prepare the Butter Mixture

In a small bowl, combine melted butter, rosemary, honey, and a pinch of salt. Drizzle or brush the mixture over the top of the bread and into the crevices.

5. Wrap and Bake

Wrap the bread loosely in foil and place on a baking sheet. Bake at 350°F for 15–20 minutes. Uncover and bake an additional 5–7 minutes until golden brown and bubbly.

6. Serve Warm

Transfer to a serving platter, drizzle with more honey, and serve immediately. Pull-apart pieces using tongs or fingers.