Tuesday, December 19, 2017

"Tasty Tuesday" @ Raider Country's Wine & Dine...December 19, 2017 (Holiday Bread)

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"Tasty Tuesday" Tries to bring you

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"Quick & Economical"
Appetizers..Dinners..Deserts..& Cocktails
to "YOUR PLACE"
(Check out our 'Thirsty Thursday' & 'Frying Friday' too)
Today's Suggestion

               Cranberry Brie Pull-Apart Bread
             Cranberry Brie Pull-Apart Bread
    Pull-apart bread reaches a whole new level


Total Time:
Prep:
Level: Easy
Serves: 8-10

Ingredients

  • 1 large boule
  • 1/2 c. (1 stick) melted butter
  • 2 tsp. fresh thyme leaves, plus more for garnish
  • 2 tsp. fresh chopped rosemary
  • kosher salt
  • Freshly ground black pepper
  • 1 (8-oz.) wheel brie, cut into thin strips
  • 1 (15-oz.) whole berry cranberry sauce

Directions

  1. Preheat oven to 350º and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch the boule,making slices, score every inch in both directions and making sure to not slice all the way through the bottom.
  2. In a small bowl, whisk together butter, thyme, rosemary, salt and pepper. Brush boule with butter mixture, making sure to get inside the crosshatches.
  3. Stuff each crosshatch with brie and cranberry sauce and wrap bread completely in foil. Bake until the cheese is melted and the bread is warm and toasty, about 20 minutes.
  4. Let cool 5 minutes, then garnish with more thyme and serve warm.

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