About the Recipe
This is one of my favorite Thanksgiving “leftover” traditions—and honestly, it might be better than dessert. A crusty sourdough boule becomes the ultimate shareable appetizer when stuffed with creamy brie and tart cranberry sauce. It’s simple, charming, and makes the perfect hostess gift when wrapped up with a ribbon, a sprig of greenery, and a handwritten recipe card.
Boules freeze beautifully, brie can be found affordably (Aldi is a great option), and cranberry sauce can be made ahead and tucked into small 4 oz jars. It’s the kind of gift that feels thoughtful without being complicated—and it disappears fast once it hits the table.
Ingredients
One Leaven Heaven sourdough boule
One round of brie cut into cubes
Leftover cranberry sauce
Optional nuts or fresh herbs for garnish.
Here's my favorite cranberry sauce recipe:
12 oz fresh cranberries
3/4 cup sugar
1/2 cup fresh orange juice
1/2 cup pomegranate juice
Simmer over medium heat, stirring occasionally, until most the liquid has evaporated. Chill overnight.
Preparation
Preheat the oven to 350°F.
Using a sharp knife, cut a deep crosshatch pattern across the top of the sourdough boule, making sure the cuts go down into the bread but not all the way through.
Tuck cubes of brie into each cut, spacing them evenly throughout the loaf.
Spoon cold cranberry sauce generously over the top, allowing it to drip into the crevices between the cuts. Add nuts or herbs if desired.
Wrap the boule loosely in foil and bake for 15–18 minutes, until the bread is warmed through and the brie is fully melted.
Serve immediately while warm. It will not last long.