I make this bread for special occasions, and everyone loves it!
My family loves traditional garlic bread, but for special occasions, I make decadent cranberry brie bread instead. There are never any leftovers, so I always make two!
Ingredients:
1 large or 2 smaller Boule Bread (I like to do 2 to have one for the next night leftovers.)
1 stick Butter, melted.
3 Garlic Cloves, crushed
2 Tsp. Fresh Thyme leaves or 3 tsp Dried Thyme
2 sprigs of Freshly Chopped Rosemary or 2 tsp. Dried Rosemary
Crazy Janes mixed up salt and pepper about 1 tsp. each
1 – 8 oz. Brie Wheel cut into thin strips (Tip when cutting cheese — spray your knife with Pam or non-stick spray. Helps a lot!)
1 can, Whole Berry Cranberry sauce.
Directions
Preheat your oven at 350F degrees.
USING A LARGE, SERRATED KNIFE
Crosshatch the boule, spacing about 1 or 3 inchs (depending on the size of the bread) in both directions. Make sure you don’t slice the bread all the way to the bottom. This is what it will look like from the top.
In a small bowl
Mix the melted butter, garlic, thyme, rosemary and seasonings of salt and pepper. I let it simmer for about 20 minutes. You want the rosemary to cook and be soft. Once soft and cooked brush it all over the bread. If you have some leftovers- it will go on at the end after it has cooked or before you serve it.
Stuff each crosshatch with the Brie first.
Place the bread on 2 large piece of tin foil, one vertical and one horizontal. Then I put in the crannberry sauce. At the end I might pour the leftover butter mixture ove the bread or wait until it comes out of the oven.
Wrap up the bread tight in the foil and bake, about 25 minutes.
If you’ve made it ahead of time and it’s coming from the refrigerator, let it sit in the foil for about 10 minutes before serving. This bread is always a huge hit—so much so that even the grandchildren love it! It’s probably because it’s so colorful and different from anything else on the table.
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Enjoy!!!
Photo courtesy of Deborah Young Studio
Margi Kyle, host of People in the Know and the creative mind behind Sunday Recipes, is also known as “The Color Doctor.” With over 45 years of experience, Margi has built an extraordinary career from the designer’s perspective. She is a Professional Interior Designer, television host, educator, mentor, keynote speaker, and writer. Margi also is the co-host of the CommUnity show on WSIC Talk Radio. A passionate advocate for design education, she has taught interior design for decades and currently serves as Executive Director of We Make Color Easy, The Dewey Color System. You can book a seminar or color course with her by emailing her at [email protected].
