Cranberry Jalapeño Brie Bread

Creamy brie meets sweet & spicy pepper jelly in this irresistible pull-apart bread that’s sure to be a crowd-pleaser at any gathering.

INGREDIENTS:

• loaf of sourdough/rustic bread of choice

• round of brie, cubed (200-300 grams (or more, depending on size of loaf)

• 1/2 - 1 cup Catie’s cranberry jalapeño jelly (amount depends on size of loaf and desired level of sweet heat!)

• 2 tbsp melted butter or olive oil

• chopped fresh herbs such as rosemary or thyme

(Variations: any flavour pepper jelly would be delicious here, or try a favourite jam - sour cherry or peach would be wonderful.

A sprinkle of chopped nuts such as walnuts or pecans makes a lovely addition.)

INSTRUCTIONS:

Slice bread in a grid pattern to create cubes but take care not to slice all the way through the bottom of the loaf.

Combine chopped herbs with melted butter or olive oil.

Place bread on a foil lined baking sheet and brush inside the cubes with herb mixture.

Stuff each space with a wedge of brie and a dollop of Cranberry Jalapeno jelly. Loosely wrap in foil and bake at 350 F until the cheese has melted, about 20 minutes. Pull back the foil and bake another 5 minutes or until lightly golden brown.

Transfer to a platter and watch it disappear!