This cranberry brie pull-apart bread is the perfect Thanksgiving appetizer to keep visitors full until the main event.
We upgraded our cheesy garlic pull-apart bread with brie, cranberry sauce, and fresh herbs for the holidays.
Ingredients 1 big boule 1 stick 1/2 c. melting butter 2 tsp. fresh thyme
2 tsp. chopped fresh rosemary Kosher salt Freshly ground black pepper 1 8-oz wheel Thin-sliced Brie One 15-ounce whole-berry cranberry sauce
Step 1 Preheat oven to 350° and line a large baking sheet with parchment. Slicing every inch in both directions with a serrated knife, crosshatch boule without cutting through the bottom.
Step 2 Mix salt and pepper with melted butter, thyme, and rosemary in a small bowl. Baste boule with butter mixture inside crosshatches.
Step 3 Wrap bread in foil and fill each crosshatch with Brie and cranberry sauce.
Step 4 Bake for 20 minutes to melt cheese and toast bread. Serve after 5 minutes of cooling.