• 1 sliced loaf of Turano’s Rustic Italian bread
• 1 10-oz. bag frozen cranberries
• 1/3 c. granulated sugar
• 2 tsp. chopped rosemary
• 8 oz. brie cheese, cut into ½-inch pieces
• 2 tbsp. unsalted butter, melted
• 1 tsp. finely grated orange zest
• Flaky sea salt

• Preheat oven to 350°. In a small saucepan, combine the cranberries, sugar, and 1 teaspoon of the rosemary.
• Bring to a boil over medium. Boil until the sauce thickens, about 5 minutes.
• Remove from the heat and let cool slightly.
• Using a round cookie cutter, cut the bread into circles.
• Place the bread in a circle pan and fill the bottom layer with bread
• Arrange the cheese in a single layer along the bread. Top with the cranberry mixture.
• Add the remaining circle bread to the top of the mixture to cover the bread and mixture.
• In a small bowl, combine the butter with the remaining ½ teaspoon of rosemary and orange zest. Brush the top of the bread with the butter mixture. Sprinkle generously with flaky sea salt.
• Bake until the bread is golden and the cheese is melted, about 25 minutes.