Cranberry Brie Sourdough Pull-Apart Bread Recipe
If you’re on the hunt for a show-stopping appetizer that’s both festive and irresistibly delicious, Cranberry Brie Sourdough Pull-Apart Bread is your answer. Imagine a crusty sourdough boule, sliced and stuffed to the brim with creamy brie, tart-sweet cranberry sauce, and a hint of rosemary and garlic butter, all baked to melty, golden perfection. This pull-apart bread is a guaranteed crowd-pleaser, perfect for holiday gatherings or any time you want to treat your guests (or yourself!) to something extra special.
Ingredients You’ll Need
This recipe comes together with just a handful of thoughtfully chosen ingredients, each bringing its own magic to the table. From the tangy sourdough to the luxurious brie and jewel-bright cranberries, every element plays a starring role in creating flavor and texture you’ll remember long after the last bite.
- Sourdough boule: The foundation of this dish, its sturdy crust and tangy flavor make it perfect for stuffing and baking without getting soggy.
- Brie cheese (6 oz): Creamy, melty, and just a little nutty – brie turns luxuriously gooey when baked, filling every bite with richness.
- Whole berry cranberry sauce (½ cup): Adds a burst of tart sweetness and beautiful color contrast to the bread and cheese.
- Unsalted butter (2 tbsp, melted): Helps the bread crisp up and carries the flavors of garlic and rosemary throughout.
- Fresh rosemary (1 tsp, chopped): Brings a piney, aromatic lift that pairs perfectly with brie and cranberries.
- Garlic clove (1, minced): Adds a subtle kick and depth of flavor that balances the richness.
- Pinch of salt: Enhances all the other flavors and keeps the bread from tasting flat.
- Chopped pecans or walnuts (2 tbsp, optional): For a bonus crunch and earthy flavor, sprinkle these on top before baking.
How to Make Cranberry Brie Sourdough Pull-Apart Bread
Step 1: Prep the Bread
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with foil or parchment paper. Take your sourdough boule and, using a sharp serrated knife, cut a crosshatch pattern across the top. Make slices about 1 inch apart, being careful not to slice all the way through the bottom. This step is key for creating those perfect little pockets for your fillings, so take your time!
Step 2: Stuff with Cheese and Cranberry
Gently pull apart the sliced sections of your bread and tuck in small cubes of brie cheese, followed by spoonfuls of whole berry cranberry sauce. Try to get fillings into as many nooks and crannies as possible, so every piece pulls away with a melty, fruity surprise.
Step 3: Make the Rosemary Garlic Butter
In a small bowl, stir together the melted butter, chopped rosemary, minced garlic, and a pinch of salt. This fragrant mixture will infuse the bread with savory, herby notes and help everything bake up golden and crisp.
Step 4: Drizzle and Top
Drizzle the rosemary garlic butter evenly over the stuffed bread, making sure it seeps into all the crevices. If you’re adding nuts, sprinkle them generously over the top for extra crunch and flavor.
Step 5: Bake to Perfection
Wrap the bread loosely in foil and place it on your prepared baking sheet. Bake for 20 minutes to let everything get gooey and meld together. Then uncover and bake for an additional 10 to 15 minutes, until the cheese is fully melted and the top is golden and just crisp enough. Serve the Cranberry Brie Sourdough Pull-Apart Bread warm and watch it disappear!
How to Serve Cranberry Brie Sourdough Pull-Apart Bread
Garnishes
For a finishing touch, sprinkle a little extra fresh rosemary over the top right before serving. A few scattered dried cranberries or a drizzle of balsamic glaze can add a pop of color and flavor, making your Cranberry Brie Sourdough Pull-Apart Bread look as festive as it tastes.
Side Dishes
This bread is a star on any appetizer table, but it also pairs beautifully with a crisp green salad, a bowl of soup, or a charcuterie board loaded with fresh fruit and nuts. The creamy brie and bright cranberries play well with lighter sides, making your spread feel balanced and abundant.
Creative Ways to Present
Serve the bread on a rustic wooden board or in a bread basket lined with a linen napkin for cozy, inviting vibes. For parties, place toothpicks nearby so guests can easily pull apart pieces. Or, turn it into a centerpiece by surrounding it with fresh rosemary sprigs and a few whole cranberries for extra holiday flair.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftovers (lucky you!), wrap the cooled Cranberry Brie Sourdough Pull-Apart Bread tightly in foil or store in an airtight container. It keeps well in the refrigerator for up to 2 days, though it’s definitely best enjoyed fresh.
Freezing
You can freeze the assembled, unbaked bread by wrapping it tightly in foil and placing it in a freezer-safe bag. When ready to enjoy, bake straight from frozen—just add a few extra minutes to the baking time to ensure the cheese melts and the bread heats through.
Reheating
To reheat, place the bread (still wrapped in foil) in a 350°F (175°C) oven for about 10-15 minutes until warmed through. Unwrap for the last few minutes if you want to restore a bit of that crisp, golden top.
FAQs
Can I use a different type Appetizer, Snack
Absolutely! While brie is classic for its creamy melt, camembert or even a soft goat cheese can make a delicious swap. Just be sure the cheese you choose melts well and complements the cranberry flavor.
What kind of cranberry sauce works best?
Whole berry cranberry sauce is my favorite for its texture and tartness, but you can use homemade or canned. If you’re in a pinch, even a good-quality cranberry jam or chutney can work beautifully.
Can I prepare Cranberry Brie Sourdough Pull-Apart Bread ahead of time?
Yes! You can assemble the bread (up to the point of baking), cover it tightly, and refrigerate for several hours before baking. This makes it perfect for entertaining or prepping ahead for busy holidays.
What’s the best way to keep the bread from getting soggy?
Use a sturdy sourdough boule with a thick crust, and don’t overfill with cranberry sauce. Baking uncovered for the last stretch also helps crisp up the top and edges.
Is it possible to make this bread gluten-free?
Definitely! Simply use a gluten-free boule or round loaf that’s sturdy enough to slice and stuff. All the other ingredients are naturally gluten-free, so everyone can enjoy the fun.
Final Thoughts
If you’re looking for a way to wow your guests or simply treat yourself, Cranberry Brie Sourdough Pull-Apart Bread is a must-try. It’s easy, festive, and absolutely packed with flavor. Gather your ingredients, invite a few friends, and get ready to watch this bread disappear faster than you can say “just one more piece!”
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Cranberry Brie Sourdough Pull-Apart Bread Recipe
- Total Time: 40 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This Cranberry Brie Sourdough Pull-Apart Bread is a festive and delicious appetizer perfect for holiday gatherings or casual snacking. Featuring a warm, crusty sourdough bread stuffed with creamy brie cheese and whole berry cranberry sauce, it’s enhanced with a savory rosemary-garlic butter drizzle and optional crunchy nuts. Easily pulled apart and shared, this recipe combines sweet, savory, and tangy flavors in a crowd-pleasing baked treat.
Ingredients
Main Ingredients
- 1 round sourdough boule (about 1 lb)
- 6 oz brie cheese, cut into small cubes
- ½ cup whole berry cranberry sauce
For the Butter Mixture
- 2 tablespoons unsalted butter, melted
- 1 teaspoon fresh rosemary, chopped
- 1 garlic clove, minced
- Pinch of salt
Optional Toppings
- 2 tablespoons chopped pecans or walnuts
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with foil or parchment paper for easy cleanup and to catch drips from the bread.
- Score the Bread: Using a sharp serrated knife, carefully cut the sourdough boule in a crosshatch pattern with 1-inch wide slices. Make sure not to cut all the way through the bottom, so the loaf remains intact.
- Stuff the Bread: Gently pull apart the sections created by your cuts and stuff the brie cheese cubes deeply into the crevices, followed by dollops of the whole berry cranberry sauce in all the nooks and crannies.
- Make the Butter Mixture: In a small bowl, combine the melted unsalted butter with chopped rosemary, minced garlic, and a pinch of salt. Mix well to infuse flavors.
- Apply the Butter Mixture: Drizzle the rosemary-garlic butter evenly over the top of the stuffed bread, ensuring the flavors seep in. If desired, sprinkle the chopped pecans or walnuts over the top for added crunch.
- Bake Covered: Wrap the bread loosely in foil and place it on the prepared baking sheet. Bake for 20 minutes to allow the cheese to melt gently inside the bread.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10–15 minutes until the top of the bread turns golden brown and crisp, and the cheese is fully melted and bubbly.
- Serve Warm: Remove from the oven and serve immediately. Pull apart the sections of bread and enjoy the gooey, flavorful combination of brie and cranberry in every bite.
Notes
- This recipe works wonderfully as a holiday appetizer or a casual crowd-pleasing snack.
- For a different flavor profile, substitute cranberry sauce with fig jam or spread a dash of balsamic glaze over the bread before serving.
- Serve fresh out of the oven for the best experience with gooey melted cheese and crisp bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 loaf
- Calories: 270
- Sugar: 7g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg
