Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Brie Sourdough Pull-Apart Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 76 reviews

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 8 to 8 servings 1x

Description

This Cranberry Brie Sourdough Pull-Apart Bread is a deliciously festive appetizer perfect for holiday gatherings or cozy nights in. A crusty sourdough loaf is sliced in a crosshatch pattern and filled with creamy Brie, tangy cranberry sauce, and fragrant rosemary, then baked until golden and melty. The buttery topping adds richness, making each pull-apart piece a delightful mix of savory, sweet, and herbal flavors.

Ingredients

Scale

Bread and Filling

  • 1 round sourdough bread loaf
  • 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Score the Bread: Using a sharp knife, carefully slice the sourdough loaf in a crosshatch pattern with deep cuts, being careful not to slice all the way through the loaf so it holds together.
  3. Prepare Filling: In a mixing bowl, combine the cranberry sauce, Brie cheese pieces, and chopped rosemary. Season the mixture lightly with salt and pepper to enhance the flavors.
  4. Stuff the Bread: Place the scored bread on the prepared baking sheet. Gently pull apart the cuts and spoon the cranberry-Brie mixture into each crevice, ensuring an even distribution.
  5. Add Butter: Drizzle the melted unsalted butter evenly over the top and sides of the bread to help it brown beautifully and add richness.
  6. Bake: Bake the bread in the preheated oven for 20 to 25 minutes, or until the Brie has melted and the bread is golden brown and crispy on the edges.
  7. Garnish and Serve: Remove the bread from the oven and, if desired, garnish with additional fresh rosemary. Serve warm for the best melty, flavorful experience.

Notes

  • You can use either homemade or store-bought cranberry sauce depending on your preference and convenience.
  • For a stronger rosemary flavor, add extra fresh rosemary into the filling or sprinkle on top before serving.
  • Make sure not to cut all the way through the bread to keep it intact for pulling apart.
  • This recipe is perfect for serving as an appetizer or alongside soups and salads.
  • Leftovers can be reheated in the oven to maintain the crispiness of the bread and melty cheese.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://ascookasyoucan.com/cranberry-brie-sourdough-pull-apart-bread-recipe/