Tear and Share Brie Cranberry Bread & Cranberry Elderflower Cocktail

Serves: Eight | Prep: 10 min | Cook: 30 min

Ingredients:

Bread:
1 large loaf sourdough
1/4 cup butter, melted
1 tsp fresh rosemary, minced
1 tsp fresh thyme, minced
1/2 tsp salt
1/4 tsp pepper
1 brie wheel, cut into strips
1 cup cranberry sauce
sea salt

Cranberry Elderflower Cocktail:
1 lime wedge
1 Tbsp sugar
1 tsp lime zest
2 oz vodka
1 oz elderflower liqueur
2 oz cranberry juice
1 oz freshly squeezed lime juice

Garnish:
Sugared Cranberries
Lime wedge
Rosemary Sprig

Directions:

Bread:
Preheat oven 375F/190C.

Using a serrated knife crosscut the bread, about 1-inch-thick strips in each direction. Making sure not to slice through the bottom of the bread.

Add rosemary and thyme to the melted butter, mix well. Using a pastry brush, brush the mixture over the entire bread, making sure to get inside each crosscut. Stuff the crosscuts with brie, then cranberry sauce. Wrap the bread securely with aluminum foil, place on a baking tray and bake 20-25 minutes, until the cheese melts and the bread warms. Remove foil from the top and place back into the oven for another 5 minutes. Let sit for 5 minutes before serving and sprinkle with sea salt.

Cranberry Elderflower Cocktail:
Place sugar and lime zest on a small plate. Rub the rim of the glass with a lime wedge, dip the rim into the sugar mixture.

Fill the prepared glass with ice. Add vodka, elderflower, cranberry and lime juice. Stir and garnish.