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Ingredients
- 1 large round sourdough bread boule
- 8 ounces cream cheese, softened
- 1 cup whole milk
- 4 tablespoons unsalted butter, melted
- ⅓ cup honey
- 1 teaspoon orange zest
- 1 teaspoon chopped fresh rosemary, plus more for garnish
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 24 ounces brie cheese, rind removed, and cut into slices
- 1 cup fresh or frozen cranberries
- 2 cups shredded Gruyere cheese
- 2 tablespoons chopped pecans, optional, for garnish
- Fresh rosemary, for garnish
Instructions
- Preheat the oven to 350 degrees. Cut the bread loaf into a crosshatch pattern, slicing almost to the bottom without cutting through the base. Place the loaf on a foil-lined baking sheet and set aside.
- In a small saucepan over low heat, melt the cream cheese and milk together, stirring until smooth.
- Into the cream cheese mixture, add the butter, honey, 1 teaspoon of orange zest, 1 teaspoon of chopped fresh rosemary, salt and pepper, and stir until combined.
- Gently separate the bread sections and evenly drizzle the cream cheese mixture throughout the cuts.
- Tuck the brie slices, cranberries and Gruyere evenly into the bread crevices.
- Wrap the bread loosely in foil and bake for 20 minutes.
- Uncover and bake until the cheese is melted and the bread is warm, about 10-15 minutes.
- Garnish with chopped pecans and additional rosemary before serving.
NUTRITION FACTS
PER SERVING
Calories: 780
Protein: 34.8g
Carbohydrate: 46.5g
Fiber: 2.0g
Total Fat: 51.4g
Saturated Fat: 30.3g
Cholesterol: 162mg
Calcium: 527mg
Sodium: 1,145mg
Potassium: 323mg
Total Sugar: 17.9g
Added Sugar: 11.6g
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