Ingredients
Method
Step-by-Step Cooking Walkthrough
- Prep Oven & Pan: Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with a sheet of heavy-duty aluminum foil topped with parchment paper.
- Cross-Hatch Slice Bread: Using a sharp serrated bread knife, slice the sourdough boule into 1-inch squares, cutting about 1 inch from the bottom crust. Be careful not to cut all the way through the base so the loaf stays intact as one unified loaf.
- Whisk Herb Butter: In a small bowl, combine melted butter, minced garlic, finely chopped rosemary, fresh thyme, and kosher salt.
- Stuff with Brie & Cranberries: Gently pry open the sourdough slits. Tuck the sliced Brie wedges evenly between all the cuts. Spoon the whole berry cranberry sauce generously into the crevices around the cheese. Tuck chopped pecans and orange zest into the cuts and across the top.
- Drizzle & Wrap: Use a pastry brush or spoon to generously drizzle the garlic rosemary butter over every crevice and all across the top crust. Bring the foil up and over the loaf, sealing it loosely but securely.
- Bake to Molten Perfection: Bake foil-wrapped bread for 15 minutes at 375°F (190°C) until the Brie is completely molten and bubbling. Uncover the foil and bake for an additional 5 to 7 minutes until the sourdough edges are golden-brown and extra crispy.
- Garnish & Serve: Sprinkle immediately with flaky sea salt and a few extra fresh rosemary sprigs. Transfer to a wooden serving board and serve immediately while bubbling hot for the ultimate cheese pull!
Nutrition
Notes
Chef Secret: Wrap the bread completely in foil for the first 15 minutes of baking to melt the brie deep into every crevice, then unwrap for the final 5 minutes to turn the sourdough peaks shatteringly crisp!