Description
A crisp, tangy sourdough loaf studded with bright cranberries and molten brie, perfect for impressing guests or enjoying at home.
Ingredients
Scale
- 1 medium sourdough boule (about 1 lb / 450 g), room temperature
- 2 tbsp unsalted butter, melted and slightly cooled
- 3/4 cup fresh or frozen cranberries, lightly tossed with 1 tbsp granulated sugar and 1 tsp orange zest
- 1 tbsp honey, plus extra for finishing
- 6–8 oz brie, rind left on, sliced 1/4-inch thick
- 2 tbsp chopped toasted walnuts or pecans (optional)
- 1 tbsp fresh rosemary or thyme, finely chopped
- Coarse sea salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Prepare the boule by making deep diagonal cuts across the top every 3/4 inch, slicing almost to the base.
- Brush the cuts with melted butter, allowing it to sink into the seams.
- Stuff each cut with a slice of brie and a few sugared cranberries, alternating with nuts and herbs for texture.
- Drizzle 1 tbsp honey over the assembled loaf, then season with sea salt and pepper.
- Bake for 12–18 minutes, watching for the brie to soften and the crust to turn golden brown.
- Finish optionally by brushing with honey and scattering remaining herbs and nuts, then rest for 5 minutes before serving.
Notes
Store leftovers in parchment; refrigerate for up to 3 days. Reheat in the oven for best results, avoiding microwaving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 wedge
- Calories: 350
- Sugar: 10g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg