If you’re needing to make an entrance at Thanksgiving with THE dish, do it with this one! Fresh Rosemary makes the difference here. I could have eaten every single sliced piece of this by myself. With no regrets. My love for brie knows no bounds.
- 1 loaf Hawaiian bread
- 1 stick melted butter
- 2 teaspoons freshly chopped rosemary
- Kosher salt
- 1 (8 ounce) wheel of Brie, cut into strips
- 1 can whole berry cranberry sauce
Preheat oven to 350 degrees. Using a serrated knife, crosshatch bread, slicing every 1” in both directions but not all the way to the bottom.
Whisk butter and seasonings. Brush on top of bread and inside of slices.
Stuff each opening with Brie and cranberry sauce. Wrap completely in foil and bake for 20 minutes.
Fresh rosemary makes all the difference here!
(Ashley Madden Rowton is a wife, mom and published cookbook author.)
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