Ingredients
Method
Prep & Crosshatch Sourdough
- Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with aluminum foil and parchment paper.
- Using a sharp serrated bread knife, slice the sourdough boule into 1-inch grids diagonally in both directions, cutting deep into the bread but stopping about 1/2 inch before the bottom crust so the loaf stays fully intact as a single pull-apart unit.
Stuffing with Brie & Cranberries
- In a small bowl, whisk together the melted butter, minced garlic, chopped rosemary, thyme, maple syrup, and sea salt.
- Using a pastry brush, liberally brush about half of the garlic herb butter down inside the deep bread crevices.
- Gently pry open the bread cuts and tuck the thin brie cheese slices evenly throughout all the crevices.
- Spoon the whole berry cranberry sauce generously over and around the brie slices, then press the chopped toasted pecans deep into the crevices.
- Brush the remaining garlic rosemary butter all over the top crust and edges of the bread.
Baking to Molten Perfection
- Wrap the loaf loosely with aluminum foil (tenting the top so cheese does not stick) and bake at 375°F (190°C) for 15 minutes to melt the interior cheese.
- Unwrap and discard the foil, then bake uncovered for another 8 to 10 minutes until the sourdough edges turn deeply golden and crispy and the brie is bubbling and molten.
- Transfer immediately to a wooden board or slate platter. Garnish with fresh rosemary sprigs and serve hot for the ultimate molten cheese pulls!