Gluten free 'tear and share' bread with brie and cranberry
This gluten free 'tear and share' bread is stuffed with garlic butter, brie and cranberry - it's the perfect gluten free Christmas party food centrepiece!
- 1 cob gluten free bread (I used Warburtons gluten free sourdough)
- 160 g brie
- 2 tbsp cranberry sauce
- 35 g salted butter (melted)
- 1 clove garlic (peeled and crushed)
- Salt and pepper
Preheat the oven to 175'C / Gas 4. Place a sheet of baking paper on a baking tray and set aside.
Take the bread and using a serrated knife, cut in a cross-hatch pattern across it. You want to deep through the bread as possible, without cutting all the way. I cut half-way each way, and then each remaining half into thirds.
Mix the garlic, salt and pepper into the melted butter and brush all over the bread. Use the brush to ensure the butter mix goes into the cuts as well.
Slice the brie and place at random between the slices - you can do this as uniformly or randomly as you like, as long as you make sure it's evenly distributed. Then use a teaspoon to wedge the cranberry sauce into the gaps.
Place on the baking tray and bake in the middle of the oven for around 30 minutes, until all the cheese has melted and the bread is hot through and a golden brown. Remove from the oven and cool for 5 minutes before serving warm.