Description
Experience the ultimate holiday appetizer with Cranberry Brie Sourdough Pull-Apart Bread. This dish brings together the creamy richness of brie, the sweet tang of cranberry sauce, and the rustic charm of sourdough bread. Topped with fragrant rosemary butter, this pull-apart bread is a show-stopper that’s perfect for any gathering. Whether you’re hosting or simply indulging, this easy-to-make recipe will bring joy to every bite.
Ingredients
- 1 round sourdough bread loaf
- 8 oz brie cheese, sliced
- 1 cup cranberry sauce (homemade or store-bought)
- 2 tbsp fresh rosemary, finely chopped
- ¼ cup unsalted butter, melted
- Salt and pepper, to taste
Instructions
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Prepare the Bread
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Slice the Brie
- Cut the brie cheese into thin slices small enough to fit into the cuts of the bread.
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Stuff the Bread
- Insert slices of brie into the slits of the bread. Follow with spoonfuls of cranberry sauce, gently pushing it into the same slits alongside the cheese.
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Season and Add Rosemary Butter
- In a small bowl, mix the melted butter with chopped rosemary, salt, and pepper. Drizzle the butter mixture evenly over the loaf, ensuring it seeps into the cuts and coats the surface.
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Bake the Bread
- Wrap the stuffed sourdough loaf loosely in aluminum foil and place it on a baking sheet.
- Bake for 15 minutes. Then remove the foil and bake for another 10–15 minutes, or until the cheese is melted and the bread is golden and crispy.
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Serve Warm
- Let the bread cool slightly before serving. Place it on a platter and allow your guests to pull apart the cheesy, cranberry-filled pieces.
Notes
- For the best results, use a sturdy sourdough loaf that can hold up to stuffing and baking.
- Homemade cranberry sauce provides a richer flavor, but store-bought works perfectly for convenience.
- This bread is best enjoyed warm when the cheese is gooey and melty.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American