Description
This garlic herb sourdough bread stuffed with brie and cranberry sauce is an easy, impressive appetizer perfect for holiday gatherings. Creamy brie, tangy cranberry sauce, and crunchy pecans come together for a festive pull-apart bread that’s both delicious and stunning to serve.
Ingredients
Scale
- 1 round loaf sourdough or French boule
- 16-ounce wheel brie cheese
- ½ cup cranberry sauce
- ½ cup chopped pecans (toasted, if desired)
- 2 tablespoons butter, melted
- Fresh thyme, for garnish
Instructions
- Preheat oven to 350°F.
- Cut the bread vertically and horizontally to create a grid, making sure not to cut all the way through.
- Slice brie into small chunks and tuck them between the bread cubes.
- Add spoonfuls of cranberry sauce and sprinkle chopped pecans into the crevices.
- Brush the loaf with melted butter, ensuring even coverage.
- Place on a baking sheet and bake for 15–20 minutes, or until the cheese is melted and the bread is golden brown.
- Garnish with fresh thyme and serve immediately.
Notes
- Serving: Best served warm.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat at 350°F for 10–15 minutes to restore crispness.
- Cranberry Sauce: Use store-bought or homemade cranberry sauce for the best results.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American, Holiday
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 320
- Sugar: 6g
- Sodium: 410mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg