Description
This Cranberry Brie Sourdough Pull-Apart Bread is a delightful, savory-sweet appetizer perfect for holiday gatherings or cozy nights in. Featuring gooey melted Brie cheese, tangy cranberry sauce, fragrant herbs, and buttery sourdough bread, it’s a flavorful treat that’s fun to share and easy to make.
Ingredients
Scale
Main Ingredients
- 1 large round loaf of sourdough bread
- 8 oz Brie cheese, cut into small cubes
- 1/2 cup cranberry sauce (homemade or store-bought)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon garlic powder
- Fresh rosemary or thyme for garnish (optional)
Instructions
- Prepare the bread: Using a sharp bread knife, carefully cut the sourdough loaf in a crosshatch pattern, making sure not to cut all the way through the bottom crust. This creates small squares for stuffing while keeping the loaf intact.
- Prepare the Brie and cranberry sauce: Cube the Brie cheese into small pieces and set aside. If using homemade cranberry sauce, ensure it is cooled to room temperature.
- Stuff the bread: Gently stuff each cut section of the sourdough bread with pieces of Brie cheese and spoon cranberry sauce in between the cubes of cheese.
- Mix butter and seasonings: Combine the melted butter with fresh or dried thyme leaves and garlic powder in a small bowl.
- Drizzle the butter mixture: Carefully drizzle the herb butter evenly over the stuffed bread, making sure it seeps into the cuts to keep the bread moist and flavorful during baking.
- Bake the bread: Preheat your oven to 350°F (175°C). Wrap the stuffed loaf loosely in aluminum foil and place it on a baking sheet. Bake for 20 minutes, remove the foil, and continue baking another 10-15 minutes until the cheese is melted and the bread is golden and crisp on top.
- Garnish and serve: Remove from the oven, garnish with fresh rosemary or thyme if desired, and serve warm as a shareable appetizer or side dish.
Notes
- Use a very sharp bread knife to make clean, precise cuts without tearing the bread.
- For an extra kick, add a pinch of crushed red pepper flakes to the butter mixture.
- Allow the bread to cool slightly before serving to avoid burning your mouth on hot melted cheese.
- Can be prepared a few hours ahead and reheated wrapped in foil at 300°F for 10 minutes.
- Substitute other soft cheeses like Camembert or cream cheese if preferred.
