This sourdough recipe is a fantastic, super-easy appetizer or side dish. I threw it together in less than five minutes, and baked goodness emerged from the oven. The family raved and asked for the recipe, so I’m sharing it with you. It will fill the requirement if you need help deciding what to take to a holiday potluck or what appetizers to put out at your get-together.
Cranberry Brie Loaf
- 1 Baking tray
- Parchment paper
- 1 Loaf Sourdough bread whole, not sliced
- 16 oz Brie with the rind removed
- 1/2 Cup Cranberry sauce homemade or canned, but not jelly
- 1/4 Cup Dried cranberries
- 1/4 Cup Chopped pecans
- 8 tbsp Butter
- 1 tsp Thyme (optional)
- Preheat the oven to 350°(F)
- Cut the top of the bread loaf off to form a bowl. Cut 1-inch slices along the perimeter of the bread and the top, taking care to not cut all the way through. Place the bread on a parchment paper lined baking sheet.
- Add the brie to the bread bowl. Spoon the cranberry sauce on top of the cheese, spreading around. Sprinkle the dried cranberries and chopped pecans on of the sauce. Melt the butter and drizzle it over the loaf top and the filled loaf, making sure to coat all around.
- Bake at 350° (F) for 25 minutes.
- Let the loaf cool slightly before serving. Tear off chunks of bread and use a spoon to ensure each slice has a bit of toppings. — Enjoy
Mia Anstine is an outdoor writer, licensed outfitter, hunting guide, life coach, keynote speaker, and range safety officer, firearms instructor, and archery instructor. She is the founder of MAC Outdoors and Host of the MAC Outdoors Podcast.
Mia Anstine strives to encourage others to get outside, hunt, fish, shoot, and survive life with others in a positive way.
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