Try this Cranberry Brie pull-apart Bread recipe, or contribute your own.
Suggest a better description1 large boule
1/2 c. (1 stick) melted butter
2 tsp. fresh thyme leaves
2 tsp. freshly chopped rosemary
Kosher salt
Freshly ground black pepper
1 (8-oz.) wheel Brie, cut into thin strips
1 (15-oz.) can whole-berry cranberry sauce
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DIRECTIONS
Preheat oven to 350° and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch boule, slicing every inch in both directions and making sure not to slice all the way through the bottom.
In a small bowl, whisk together melted butter, thyme, and rosemary and season with salt and pepper. Brush boule with butter mixture, making sure to get inside crosshatches.
Stuff each crosshatch with Brie and cranberry sauce and wrap bread completely in foil.
Bake until cheese is melty and bread is warm and toasty, about 20 minutes.
Let cool 5 minutes, then serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1g) | ||
Recipe Makes: 1 | ||
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Calories: 1 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 151.3mg | 5 % | |
Potassium 3.3mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1
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