Description
This Irresistibly Gooey Cranberry Brie Sourdough Bread Delight is a perfect blend of creamy brie, sweet-tart dried cranberries, and fragrant rosemary baked into a crisp, airy sourdough loaf. Ideal for a cozy appetizer or sharing platter, this recipe offers a warm, melty treat with a beautiful golden crust and a subtle touch of honey to enhance its flavors.
Ingredients
Scale
Ingredients
- 1 round sourdough loaf (8-10 inches) (a crisp exterior with a soft, airy inside)
- 6 oz brie cheese (cut into small cubes; substitute with Camembert for similar flavor)
- 1/3 cup dried cranberries (adds a sweet-tart burst; swap with dried cherries for extra tang)
- 2 tbsp fresh rosemary (finely chopped; brings a fragrant, herby note)
- 3 tbsp unsalted butter (melted; enriches the bread and helps it brown)
- 1 tbsp honey (optional; a touch of sweetness)
- a pinch sea salt (enhances all flavors)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the assembled bread.
- Score the Loaf: Using a serrated knife, gently cut the sourdough loaf in a crosshatch pattern, ensuring cuts do not go all the way through the bottom so the loaf remains intact.
- Fill the Cuts: Insert the brie cubes, dried cranberries, and finely chopped rosemary evenly into each cut of the loaf, distributing the fillings throughout.
- Apply Butter and Honey: Pour the melted unsalted butter generously over the loaf, allowing it to seep into the crevices. If desired, drizzle honey over the top for added sweetness.
- Cover and Bake: Loosely cover the filled loaf with aluminum foil and place it on a baking sheet to prepare for oven baking.
- Bake the Bread: Bake for 15 minutes covered, then remove the foil and continue baking for an additional 10 minutes until the crust turns golden brown and the cheese inside is bubbling and melted.
- Season and Serve: Sprinkle a pinch of sea salt on top immediately after baking and serve the bread warm for the best gooey and flavorful experience.
Notes
- For a slightly tangier flavor, substitute dried cranberries with dried cherries.
- Camembert cheese can be used as a substitute for brie without losing the creamy texture.
- Do not slice the sourdough loaf all the way through to keep the bread intact during baking and serving.
- Optional honey adds a subtle sweetness that complements the tart cranberries and creamy brie.
- Serve immediately after baking for optimal gooey texture and flavor.