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Brie, cranberry and herb mini pull-apart cobs
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Festive brie and cranberry mini pull-apart cobs - simply delicious!
Ingredients:
  • 8 sourdough rolls
  • 400g spreadable cream cheese
  • 20.00 ml fresh thyme leaves, plus extra to serve
  • 40.00 ml chopped fresh sage leaves
  • 193.05 gm whole cranberry sauce
  • 200g double brie, chopped
  • 250.00 ml grated pizza cheese
  • 40.00 ml chopped fresh flat-leaf parsley
Instructions:
  • Preheat your oven to 200C (180C fan-forced) and line a large baking tray with parchment paper.
  • Slice the top of each bread roll in a diamond pattern at 2cm intervals, being careful not to cut all the way through. Mix cream cheese, garlic, thyme, and sage in a bowl. Season with salt and pepper.
  • Spread the creamy cheese mixture on the cut sides of bread. Fill cuts with cranberry sauce dollops and brie pieces. Place on tray and bake for 15 minutes until lightly golden. Top with pizza cheese and bake for another 5 minutes until golden and bubbling. Finish with a sprinkle of extra thyme and parsley before serving.

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