Pull-Apart Sourdough Stuffed with Melting Brie, Cranberry-Orange Glaze & Hot Honey

Ingredients:

1 large round artisan sourdough loaf

8 oz Brie cheese, rind removed and cut into cubes

3/4 cup cranberry-orange sauce (homemade or high-quality store-bought)

1/4 cup hot honey

6 tablespoons unsalted butter, melted

2 cloves garlic, finely minced

1 tablespoon fresh parsley, finely chopped

1 teaspoon fresh thyme leaves

1 teaspoon fresh rosemary, finely chopped

1/4 cup crushed pistachios

Flaky sea salt, to taste

Directions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Using a sharp serrated knife, cut the sourdough loaf into a deep crosshatch pattern, being careful not to cut all the way through the bottom.

Stuff Brie cubes evenly into the cuts throughout the loaf.

Spoon cranberry-orange sauce into the openings, followed by a light drizzle of hot honey.

In a small bowl, combine melted butter, garlic, parsley, thyme, and rosemary. Brush generously over the entire loaf, allowing it to seep into the crevices.

Wrap the loaf loosely in foil and bake for 15 minutes.

Uncover and bake for an additional 10–15 minutes, until the bread is golden and crisp and the cheese is melted and bubbling.

Remove from oven and immediately sprinkle with crushed pistachios and a pinch of flaky sea salt.

Serve warm as a pull-apart centerpiece.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 390 kcal | Servings: 8 servings