Brie and Cranberry Pull-Apart Bread
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Large sourdough loaf
- 150 g Cranberry sauce (Shop-bought or homemade)
- 230 g Brie (Cut into chunks)
- Drizzle of olive oil
- Sprinkle of sea salt
- 50 g Walnut pieces
- Sprigs of thyme (Optional)
Method
- Preheat the oven to 180β fan/200β/400F or Gas Mark 6
- Slice into your sourdough bread with diagonal criss-crosses (stop before you reach the bottom so the loaf remains intact).
- Spread the cranberry sauce into each of the sliced slots using a table knife, then press chunks of brie into them too.
- Pop the loaf onto a baking tray, drizzle it with oil, add a generous sprinkle of sea salt and walnut pieces. Top with thyme (if using).
- Bake in the oven for 10-15 minutes until the cheese is melted and golden.
- Serve immediately.