Cranberry Brie Pull Apart Loaf

We don't have parties very often, but I just made this for a winter tea. It's appropriate anytime, but lovely for the Thanksgiving to New Years holiday stretch. It is beautiful and delicious. A big of a technical challenge, but not much in the way of complexity.

1 round or oval boule or sour dough loaf
1/3 c whole cranberry sauce (could be apple slices for RH) [I just made a small amount with equal parts water, sugar, and cranberries]
5 T butter

1-2 T honey
8-10 oz Brie (it's easy to find kosher brands now, for whatever reason) - sliced thin.
a few sprigs of rosemary, chopped, plus a few sprigs for garnish

Thyme - chopped or ground, maybe a teaspoon.

Preheat oven to 350.

Cut the loaf in a criss-cross grid, leaving the bottom intact. Make sure the knife is sharp - this can be hard. One recipe said to do is diagonally, which might be easier.

Melt the butter with honey, rosemary, and thyme.

Setting the sliced loaf on a tin foil base, on your baking tin - pour about half of the melted butter in the crevices and over the top so it soaks in.

Poke the brie slices in the cuts, in both directions. It's going to melt, so don't worry about it being perfect.

Pour, or by hand, stuff cooked cranberries in the slots. Pour the rest of the cranberry sauce and the butter over the top.

Bake until the brie melts, about 15 minutes. Don't overbake or it's really hard to cut the bottom. 

It's nice on a pedestal cake server. Garnish with Rosemary sprigs.

Use a serrated spatula and pull!

This is gorgeous! And delicious!