Description
A stunning and deliciously messy appetizer or side. Soft sourdough rolls are stuffed with melty brie and sweet cranberry sauce, then baked together in a skillet to create a warm, pull-apart masterpiece.
Ingredients
Scale
For the Crust:
- 1 (16 oz) round sourdough bread loaf, unsliced
- 8 oz brie cheese, rind removed and cut into small cubes
- 1/2 cup whole-berry cranberry sauce
- 1/2 cup unsalted butter, melted
- 2 tablespoons fresh parsley, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish or oven-safe skillet.
- Using a sharp serrated knife, carefully cut the sourdough loaf into a 1-inch grid pattern, being careful not to cut all the way through the bottom crust.
- In a small bowl, mix the melted butter, minced garlic, parsley, and salt. Gently pry open the cuts in the bread and brush the garlic butter mixture generously inside all the crevices.
- Stuff the cubed brie into the cuts throughout the bread. Follow by spooning the cranberry sauce into the remaining openings.
- Wrap the entire loaf tightly in foil and bake for 20 minutes. Uncover and bake for an additional 10-15 minutes, or until the cheese is completely melted and the top is crispy.
- Remove from the oven, let it rest for 5 minutes, then serve warm directly from the skillet.
Notes
You can customize the seasonings to taste.