Description
This Pull-Apart Sourdough Brie and Cranberry Bread is a delightful appetizer perfect for holiday gatherings or cozy nights in. Featuring a crusty sourdough loaf filled with creamy melted brie and tangy whole berry cranberry sauce, all infused with fragrant herb butter, this recipe offers a perfect balance of savory and sweet flavors. It’s easy to prepare and ideal for sharing.
Ingredients
Scale
Bread and Cheese
- 1 large round sourdough bread loaf
- 1 (16 oz) wheel of brie, chopped or cubed
Herb Butter
- ½ cup (1 stick) butter, softened
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Kosher salt, to taste
Other
- 1½ cups whole berry cranberry sauce
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the bread.
- Prepare the Bread: Slice the sourdough loaf horizontally and vertically to create a grid of 1-inch cubes. Be careful not to slice all the way through the bottom crust, so the loaf stays intact for easy pull-apart serving.
- Make the Herb Butter: In a small bowl, combine the softened butter, dried thyme, dried rosemary, and a pinch of kosher salt. Mix thoroughly until all the ingredients are well incorporated.
- Brush the Bread with Herb Butter: Place the sliced bread on a baking sheet. Use a brush to carefully spread the herb butter mixture into the cuts of the bread, ensuring it penetrates deep into the slits for even flavor distribution.
- Stuff the Bread: Insert pieces of chopped brie and spoonfuls of whole berry cranberry sauce into each cut space between the bread cubes, filling them generously but neatly.
- Wrap and Bake: Wrap the entire bread loaf in aluminum foil to keep the moisture and heat in. Bake in the preheated oven for about 20 minutes, or until the cheese has melted completely and become gooey.
- Serve: Carefully unwrap the bread and place it on a serving platter. Serve hot, encouraging guests to pull apart the bread cubes filled with the melted brie and cranberry.
Notes
- Be careful when slicing the bread to avoid cutting through the bottom crust to keep the loaf intact for easy pull-apart serving.
- Use room temperature butter to make mixing herbs easier and ensure even spreading.
- This bread is best served warm to fully enjoy the melted brie and soft bread texture.
- If you prefer a stronger herb flavor, you can increase the amount of thyme and rosemary slightly.
- Leftovers can be reheated wrapped in foil in a low oven to restore gooeyness.
