Description

This Cranberry Brie Sourdough Pull-Apart Bread is a festive and indulgent appetizer perfect for holiday gatherings. Featuring gooey Brie cheese and tangy cranberry sauce nestled inside pull-apart sourdough bread pieces, brushed with a buttery herb mixture, it delivers rich flavors and a delightful texture. Easy to share and serve, it’s an impressive yet simple recipe that combines savory, sweet, and aromatic notes for a crowd-pleasing treat.

Ingredients

Scale

Bread and Cheese

1 large round loaf of sourdough bread
8 oz Brie cheese, cut into small cubes

Fillings and Seasonings

1/2 cup cranberry sauce (homemade or store-bought)
2 tablespoons unsalted butter, melted
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/2 teaspoon garlic powder
Fresh rosemary or thyme for garnish (optional)

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Instructions

Prepare the Bread: Using a sharp bread knife, score the sourdough loaf in a crosshatch pattern—cutting about 1 inch apart horizontally and vertically—being careful not to cut all the way through to the bottom crust. This creates cubes that will later be pulled apart.
Fill with Cheese and Cranberry: Gently pry open the scored sections and stuff the cubes of Brie and spoonfuls of cranberry sauce into the gaps between the bread pieces, distributing evenly throughout the loaf.
Mix the Butter and Herbs: In a small bowl, mix the melted unsalted butter with the fresh thyme leaves and garlic powder until combined.
Brush the Loaf: Generously brush the herb butter mixture over the entire surface of the stuffed loaf, ensuring flavors soak into the crevices.
Bake the Bread: Place the prepared loaf on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes until the Brie is melted and the bread is warm and slightly crispy on the edges.
Garnish and Serve: Remove from the oven and sprinkle fresh rosemary or thyme on top for an aromatic garnish if desired. Serve warm as a pull-apart appetizer alongside drinks or a meal.

Notes

Use fresh cranberry sauce for the best flavor, or store-bought works well in a pinch.
If you prefer a stronger herbal flavor, increase the thyme in the butter mixture.
Be careful to not cut through the bottom crust of the bread to keep the loaf intact.
This recipe serves 8 as an appetizer or snack.
For a dairy-free alternative, substitute Brie with a vegan cheese.