Description
This Cranberry Brie Sourdough Pull-Apart Bread is a delightful appetizer perfect for gatherings and holiday celebrations. A round sourdough loaf is sliced in a crosshatch pattern and stuffed with a luscious mixture of creamy Brie cheese, tart cranberry sauce, and fresh rosemary. Brushed with melted butter and baked until golden and bubbly, it offers a mouthwatering combination of flavors and textures that’s easy to share and sure to impress.
Ingredients
Scale
Bread
- 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 the stuffed bread.
- Cut the bread: Using a sharp knife, slice the sourdough loaf in a crosshatch pattern, making deep cuts but not slicing all the way through the bottom, creating sections to hold the filling.
- 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 to enhance the flavors.
- Fill the bread: Place the cut sourdough loaf on the prepared baking sheet. Gently pull apart the cuts in the bread and spoon the cranberry-Brie mixture evenly into each crevice created by the crosshatch cuts.
- Brush with butter: Drizzle the melted unsalted butter generously over the top and sides of the stuffed bread to encourage browning and add richness during baking.
- Bake: Bake the pull-apart bread in the preheated oven for 20-25 minutes, or until the Brie has melted and the bread is golden brown and crusty on the edges.
- Serve: Remove the bread from the oven and garnish with additional fresh rosemary if desired. Serve warm for the best taste and texture. Enjoy pulling apart the deliciously cheesy and fruity bread.
Notes
- For best results, use day-old sourdough bread as it holds shape better when stuffed.
- You can use homemade cranberry sauce for a fresher taste or high-quality store-bought sauce for convenience.
- Feel free to substitute fresh rosemary with other herbs like thyme or sage to vary the flavor profile.
- Ensure the cuts in the bread are deep enough to hold generous amounts of filling but not sliced through, so the bread keeps its shape while baking.
- This recipe can be easily doubled for larger gatherings by using two sourdough loaves.
