Ingredients
1 large boule
1/2 c. (1 stick) melted butter
2 tsp. fresh thyme leaves
2 tsp. freshly chopped rosemary
Kosher salt
Freshly ground black pepper
1 (8-oz.) wheel Brie, cut into thin strips
1 (15-oz.) can whole-berry cranberry sauce
Preparation
Step 1Preheat oven to 350° and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch boule, slicing every inch in both directions and making sure not to slice all the way through the bottom. Step 2In a small bowl, whisk together melted butter, thyme, and rosemary and season with salt and pepper. Brush boule with butter mixture, making sure to get inside crosshatches. Step 3Stuff each crosshatch with Brie and cranberry sauce and wrap bread completely in foil. Step 4Bake until cheese is melty and bread is warm and toasty, about 20 minutes. Step 5Let cool 5 minutes, then serve.
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