Description
This Cranberry Brie Pull-Apart Bread combines the gooey richness of brie, the sweet-tart tang of cranberry sauce, and buttery herb-infused sourdough. Perfect as a holiday appetizer or party centerpiece, it’s easy to make and always a hit!
Ingredients
Scale
Bread Base:
- 1 large round sourdough bread
Filling:
- 1 (16 oz) wheel of brie, cubed or chopped
- 1 ½ cups whole berry cranberry sauce
Butter Mixture:
- ½ cup (1 stick) butter, melted
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Kosher salt, to taste
Instructions
- Preheat Oven: Preheat to 350°F (175°C).
- Slice the Bread: Cut the sourdough loaf horizontally and vertically to create a 1-inch grid. Don’t cut all the way through—leave the bottom crust intact.
- Make the Herb Butter: In a small bowl, combine melted butter, thyme, rosemary, and a pinch of kosher salt.
- Brush the Bread: Use a pastry brush to coat the bread with the herb butter, ensuring it gets into all the crevices.
- Stuff the Bread: Place brie cubes and dollops of cranberry sauce between the bread slices. Distribute evenly.
- Wrap and Bake: Wrap the bread tightly in foil and bake for 20 minutes, or until the cheese is melted.
- Serve Hot: Unwrap the bread, transfer to a serving dish, and enjoy while warm.
Notes
- Make ahead: Assemble the bread and refrigerate for up to 8 hours before baking.
- Use fresh herbs if available for a brighter flavor.
- For a sweeter touch, drizzle with honey after baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American (Festive)
Nutrition
- Serving Size: 1/8 of the bread
- Calories: 310
- Sugar: 7g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 50mg