If you’re looking for a show-stopping appetizer or a cozy snack that’s bursting with flavor and texture, the Cranberry Brie Sourdough Pull-Apart Bread Recipe is exactly what you need. This irresistible dish combines the tangy sweetness of cranberry sauce with the creamy, melty delight of Brie cheese, all baked into the crusty, chewy goodness of sourdough bread. Each pull-apart piece reveals a heavenly blend of herbs, buttery richness, and vibrant colors that bring warmth and festivity to any table. It’s a dish that’s as fun to make as it is to devour, perfect for sharing with friends or enjoying during those special moments at home.
Ingredients You’ll Need
Simple, fresh ingredients are the secret behind this Cranberry Brie Sourdough Pull-Apart Bread Recipe. Each element plays a crucial role: from the tangy sourdough loaf providing a sturdy and flavorful base, to the luscious Brie cheese delivering creamy indulgence, and the fragrant rosemary adding just the right herbal note that elevates the whole experience.
- 1 round sourdough bread loaf: The perfect sturdy vessel that’s chewy with a crisp crust, ideal for holding all the fillings.
- 1 cup cranberry sauce (homemade or store-bought): Offers a vibrant sweetness and tartness that pairs beautifully with cheese.
- 8 oz Brie cheese, cut into small pieces: Melts luxuriously throughout the bread, creating a gooey, creamy texture.
- 2 tablespoons fresh rosemary, chopped: Adds a fragrant, earthy herbal note that complements both cranberry and Brie.
- 1/4 cup unsalted butter, melted: Brushed over the bread for extra richness and a golden, inviting crust.
- Salt and pepper, to taste: Enhances all the flavors without overpowering the natural ingredients.
- Optional: additional rosemary for garnish: For an elegant and aromatic finishing touch.
How to Make Cranberry Brie Sourdough Pull-Apart Bread Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures it’s perfectly warm and ready to bake your pull-apart bread to golden perfection. Prepare a baking sheet lined with parchment paper; this simple prep step prevents sticking and makes cleanup easy.
Step 2: Cut the Bread
Grab a sharp knife and carefully slice your round sourdough loaf in a crosshatch pattern. Make deep cuts, but don’t slice all the way through the bottom so the loaf remains intact. This technique allows the fillings to nestle into the bread for that irresistible pull-apart effect.
Step 3: Prepare the Filling
In a mixing bowl, combine your cranberry sauce, cut Brie pieces, and freshly chopped rosemary. Season lightly with salt and pepper to balance the sweet and savory flavors. This mixture is the heart of your Cranberry Brie Sourdough Pull-Apart Bread Recipe, so take a moment to mix it well—every bite should be bursting with flavor.
Step 4: Fill the Bread
Place your scored sourdough on the baking sheet. Gently open each cut and spoon the cranberry-Brie mixture deep inside. Be generous with the filling to ensure that each pull-apart piece is packed with that delightful combo of creamy cheese and tart cranberry.
Step 5: Brush with Butter
Drizzle the melted unsalted butter over the top and sides of the filled bread. This step adds a luscious richness and helps the crust develop a gorgeous golden color as it bakes. The butter also helps seal in moisture, keeping the bread tender and flavorful.
Step 6: Bake to Perfection
Bake in your preheated oven for 20-25 minutes. You’ll know it’s done when the Brie is melted and gooey, and the bread achieves a deep golden brown with slightly crispy edges. The aroma pouring out of the oven will be impossible to resist.
Step 7: Serve and Garnish
Once out of the oven, add some extra fresh rosemary on top for a pop of color and that inviting herbal fragrance. Serve the bread warm so each pull-apart piece delivers molten cheese, tangy cranberry, and the comforting chew of sourdough in every bite.
How to Serve Cranberry Brie Sourdough Pull-Apart Bread Recipe
Garnishes
Fresh rosemary sprigs not only look stunning sprinkled over the bread but also enhance the aroma just before serving. A light drizzle of honey can add a subtle sweetness that harmonizes perfectly with the cranberry. If you’d like a bit of crunch, toasted pecans or walnuts scattered on top create an inviting texture contrast.
Side Dishes
This Cranberry Brie Sourdough Pull-Apart Bread Recipe pairs marvelously with simple green salads dressed lightly with vinaigrette to cut through the richness. For a more decadent option, creamy soups like butternut squash or roasted tomato complement the flavors beautifully, creating a balanced and cozy meal.
Creative Ways to Present
Serve the bread on a rustic wooden board surrounded by small bowls of additional cranberry sauce and some olives to create a festive sharing platter. For gatherings, place it at the center of the table so guests can pull pieces off comfortably. You might even turn it into an interactive appetizer station with accompaniments like fig jam or cured meats to create a delightful spread.
Make Ahead and Storage
Storing Leftovers
Wrap any uneaten pull-apart bread tightly in aluminum foil or plastic wrap to keep it fresh. Store it at room temperature if you plan to eat it within a day or two, but refrigerate if you want to extend its life to three or four days. This will help preserve the creamy Brie and keep the bread from drying out.
Freezing
If you want to prepare this Cranberry Brie Sourdough Pull-Apart Bread Recipe in advance, freezing is a great option. Wrap the filled and assembled bread tightly in plastic wrap, followed by foil, and place it in the freezer. When ready to bake, thaw it overnight in the fridge, then bake as directed for a fresh-from-the-oven experience.
Reheating
To revive any leftovers, reheat the bread in a 350°F (175°C) oven for about 10-15 minutes until the Brie is melted again and the crust is warm and crispy. Avoid microwaving to maintain the bread’s crispy texture and to prevent the cheese from turning rubbery.
FAQs
Can I use other cheeses instead of Brie?
Absolutely! While Brie’s creamy texture is iconic for this recipe, soft cheeses like Camembert, Havarti, or even a mild goat cheese can work nicely and bring their own twist to the Cranberry Brie Sourdough Pull-Apart Bread Recipe.
Is homemade cranberry sauce better than store-bought?
Homemade cranberry sauce tends to have a fresher, less sugary flavor which can elevate the dish, but high-quality store-bought sauce works perfectly in a pinch and saves time without sacrificing taste.
Can I add nuts or other toppings inside the bread?
Yes, toasted pecans, walnuts, or even sliced almonds add wonderful texture and nutty flavor that pairs beautifully with the tart cranberry and creamy Brie.
What if I don’t have sourdough bread?
While sourdough’s tang and texture are ideal, you can use other sturdy round loaves such as boule or country white bread. Just ensure the bread is firm enough to hold the fillings without collapsing.
How do I make the crosshatch cuts safely?
Use a very sharp serrated or bread knife and go slowly to make deep cuts without slicing through the bottom. Holding the bread steady and using a gentle sawing motion helps keep the loaf intact for stuffing.
Final Thoughts
Now that you’ve got the full scoop on this utterly delicious Cranberry Brie Sourdough Pull-Apart Bread Recipe, it’s time to gather your ingredients and try it out yourself. This recipe brings together comforting textures and bold flavors in a fun, shareable format that’s sure to impress everyone at your table. Whether for a festive occasion, a cozy night in, or simply to indulge your cravings, this bread is a delicious way to bring joy and warmth into your kitchen. Happy baking and happier eating!
Print
Cranberry Brie Sourdough Pull-Apart Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Cranberry Brie Sourdough Pull-Apart Bread is a festive and flavorful appetizer perfect for gatherings and holiday celebrations. Featuring tangy cranberry sauce, creamy Brie cheese, and fresh rosemary nestled inside a crusty sourdough loaf, this easy-to-make recipe offers a delightful combination of sweet and savory bites. Baked until golden and melty, it’s ideal for sharing warm with friends and family.
Ingredients
Base
- 1 round sourdough bread loaf
Filling
- 1 cup cranberry sauce (homemade or store-bought)
- 8 oz Brie cheese, cut into small pieces
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper, to taste
Topping
- 1/4 cup unsalted butter, melted
- Optional: additional rosemary for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cut the Bread: Using a sharp knife, slice the sourdough loaf in a crosshatch pattern. Make deep cuts but be careful not to slice all the way through the bottom of the loaf to keep it intact for pull-apart serving.
- Prepare the Filling: In a mixing bowl, combine the cranberry sauce, Brie cheese pieces, and chopped fresh rosemary. Season the mixture lightly with salt and pepper according to your taste preference.
- Fill the Bread: Place the bread on the prepared baking sheet. Gently pull apart the cuts you made in the bread and spoon the cranberry-Brie mixture evenly into each cut, ensuring the flavors are well distributed.
- Brush with Butter: Drizzle the melted unsalted butter generously over the top and sides of the filled bread to help it brown beautifully while baking.
- Bake: Bake the bread in the preheated oven for 20 to 25 minutes, or until the cheese has melted completely and the bread is golden brown and crispy on the edges.
- Serve: Remove the bread from the oven and garnish with additional rosemary if desired. Serve immediately while warm for the best experience.
Notes
- For an extra flavor boost, add a sprinkle of crushed red pepper flakes into the filling mixture.
- Use store-bought cranberry sauce for convenience or try homemade for a fresher taste.
- Ensure the cuts in the bread are deep but do not cut through the bottom to maintain the loaf’s structure for easy pull-apart serving.
- Serve as an appetizer or alongside a fresh green salad to make a light meal.
- Leftovers can be warmed in the oven the next day for best flavor and texture.
