Cranberry with Camembert Tear & Share Bread


  • 1 large boule
  • 50ml olive oil
  • 2 tsp fresh thyme leaves
  • 2 tsp freshly chopped rosemary
  • Pinch salt
  • Freshly ground black pepper
  • 250g wheel Camembert, cut into thin cubes/strips
  • 250g jar whole-berry cranberry sauce


  • Preheat oven to Gas 4/180/350° and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch boule, slicing every inch in both directions and making sure not to slice all the way through the bottom.
  • In a small bowl, whisk together olive oil, thyme, and rosemary and season with salt and pepper. Brush boule with oil mixture, making sure to get inside crosshatches.
  • Stuff each crosshatch with cranberry sauce and Camembert then wrap bread completely in foil.
  • Bake until cheese is melted, and bread is warm and toasty, about 20 minutes.
  • Allow to cool 5 minutes, then serve.