Ingredients
- 1 round loaf of crusty bread (sourdough or boule)
- 200 g brie cheese (wheel or wedge)
- ⅓ cup cranberry sauce or cranberry jam
- 2 tablespoons honey
- 1 tablespoon melted butter
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Pinch of sea salt
Instructions
- Preheat oven to 180°C (350°F). Line a baking sheet with foil or parchment paper.
- Place the round loaf on the baking sheet. Use a serrated knife to cut a cross-hatch pattern into the bread, being careful not to cut all the way through.
- Drizzle half the melted butter into the cuts. Then drizzle with honey and sprinkle thyme and sea salt over the loaf.
- Insert slices or chunks of brie into the cuts, spreading evenly throughout.
- Spoon cranberry sauce or jam into the cuts alongside the brie.
- Cover loosely with foil and bake for 20–25 minutes, until cheese is melted and loaf is heated through. For a crispier crust, remove foil and bake an additional 5 minutes.
- Serve immediately while warm and gooey. Tear apart pieces for dipping into the melted cheese and sauce.
Notes
- Swap cranberry sauce with apricot, raspberry, or other fruit preserves.
- Use fresh whole-berry sauce for added texture.
- Replace thyme with rosemary for a different flavor profile.
- Try camembert or another soft cheese instead of brie.
- Add chopped toasted nuts into the cuts for crunch.
- For a savory version, skip the sweet ingredients and use caramelized onions and herbs.
- Store leftovers wrapped in foil for up to 2–3 days; reheat in oven at 160°C (320°F) for 10–15 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion (1/6 of loaf)
- Calories: 270
- Sugar: 9g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg
