1 loaf of Italian bread (preferably a few days old)
3 cups shredded Emmi Le Gruyére cheese
1/2 cup dried cranberries
2 tablespoons minced fresh thyme
4 tablespoons butter, melted
Salt and pepper, to taste
Preheat oven to 400 degrees
Place bread loaf on a parchment-lined baking sheet. Using a sharp bread knife, gently slice the loaf 3/4 of the way through (do NOT cut all the way through the bread) in 1-inch strips. Rotate the bread 90 degrees, and cut in the other direction to form a grid of squares.
Stuff Gruyére, cranberries and thyme in between the rows. Drizzle melted butter over the top, and sprinkle a pinch of salt and pepper. Wrap loaf in foil and bake for 15 to 20 minutes, or until cheese is melted and bread is toasted.