Cranberry Chutney & Brie pull Apart Bread

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

Using a serrated knife, carefully cut a crisscross pattern into the Sourdough Bread (1 loaf), making sure not to slice all the way through. You want to create a grid of cubes that are still attached at the bottom.

Insert the strips of Brie Cheese Round (1) into the crevices of the cut bread. Be generous and fill as much of the bread as possible with the Brie so every bite has that gooey cheese pull.

Spoon the Whole Berry Cranberry Sauce (1 can) into the cracks between the bread, distributing it evenly over the cheese. Try to press it down into the loaf so it seeps into every corner.

In a small bowl, combine the melted Butter (1/4 cup), a pinch of Kosher Salt (to taste), a few cracks of Freshly Ground Black Pepper (to taste), and Fresh Thyme Leaves (to taste). Brush the top of the bread with the butter mixture, letting it drip into the crevices.

Transfer the bread to the prepared baking sheet and bake for 15-20 minutes, or until the Brie is melted and bubbly and the top of the bread is golden brown.

Remove the bread from the oven and sprinkle fresh thyme leaves on top for a burst of herbal freshness. Serve immediately while the cheese is still warm and gooey.