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

Scale

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

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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.