* 1 round sourdough bread loaf

* 1 small wheel (8–10 oz) Brie cheese

* ¾ cup cranberry sauce or cranberry preserves

* 1 tablespoon honey

* 1 teaspoon fresh rosemary, finely chopped

* 1 teaspoon fresh parsley, chopped

* 1 tablespoon olive oil or melted butter

* 1 small garlic clove, minced

* ¼ cup chopped pecans or walnuts (optional)

* Fresh rosemary sprigs, for garnish

* Pinch of salt

* Crackers, apple slices, or toasted bread, for serving

1. Prepare the bread: Preheat your oven to 375°F (190°C). Place the sourdough loaf on a baking sheet. Using a sharp knife, cut a circle from the top, leaving about 1 inch around the edges. Carefully remove the center bread to create a bowl. Cut the removed bread into cubes for dipping later.

2. Prepare the Brie: If desired, lightly trim the top rind from the Brie, then place the cheese inside the bread bowl. The rind is edible, so you can also leave it completely intact.

3. Add the toppings: Spoon the cranberry sauce generously over the Brie. Drizzle with honey and sprinkle with chopped rosemary, parsley, garlic, and a small pinch of salt. Add chopped pecans or walnuts for extra crunch.

4. Season the bread: Brush the outside and cut edges of the sourdough with olive oil or melted butter. Arrange the bread cubes around the loaf on the baking sheet.

5. Bake: Bake for 20–25 minutes, or until the Brie is completely soft and melted and the bread is golden and crisp. Keep an eye on the bread during the final few minutes to prevent over-browning.

6. Garnish and serve: Remove from the oven and let it cool for about 5 minutes. Garnish with fresh rosemary and a light drizzle of honey. Serve immediately while the Brie is warm and gooey.