Recipe: Cranberry Brie Sourdough Pull Apart Loaf

• 1 large Rustic Oven Sourdough Loaf
• 8oz Brie cheese, cut into small cubes
• 1/2 cup whole cranberry sauce (I just use store bought)
• 2 Tbsp Rosemary Extra Virgin Olive Oil
• 1 Tbsp Garlic Extra Virgin Olive Oil
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary leaves, chopped
• 1/2 tsp freshly ground Jacobsen’s Pink Himalayan Sea Salt

Directions

Preheat oven to 350F. Line a baking sheet with parchment paper. To prepare the bread, place the sourdough loaf on the baking sheet. Using a serrated knife, carefully cut the bread in a crosshatch pattern, making 1-inch slices (make sure not to cut all the way through to the bottom – this will create pockets for the filling). Inside the created bread pockets, gently stuff each section with Brie cubes and small spoonfuls of cranberry sauce. Drizzle the Rosemary Extra Virgin Olive Oil and Garlic Extra Virgin Olive Oil over the loaf. Season with Jacobsen’s Italian Sea Salt and fresh thyme and rosemary.

Cover the bread with aluminum foil and bake for about 15 minutes so the cheese is melty and gooey. Remove the foil and bake for an additional 6 minutes to make the top crispy and golden. Serve warm.

Enjoy!