Ingredients
1 sourdough boule
1/2 (15-oz.) can pumpkin purée
3 tbsp. brown sugar
2 tbsp. maple syrup
1 tbsp. lemon juice
1/2 tsp. ground cinnamon
Kosher salt
2 tbsp. melted butter
1 lb. brie
2 tsp. chopped rosemary
Preparation
Step 1Preheat oven to 350° and line a baking sheet with parchment paper. Using a serrated knife, crosshatch the boule, making scores every inch in both directions and making sure to not slice all the way through the bottom. Slice brie into small 2" pieces. Step 2Make pumpkin butter: In a medium bowl, mix together pumpkin purée, brown sugar, maple syrup, lemon juice, and a pinch of salt. Step 3Brush butter all over bread, then spread pumpkin butter inside each of the crevices. Stuff with brie then sprinkle with rosemary. Bake until brie is melty and bread is toasted, about 20 minutes. Step 4Let cool 10 minutes before serving.
