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Pull-Apart Sourdough Brie and Cranberry Bread Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings (serves 6–8)
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

This Pull-Apart Sourdough Brie and Cranberry Bread is a deliciously indulgent appetizer perfect for holiday gatherings or cozy nights in. Featuring a crusty sourdough loaf scored with a crosshatch pattern and filled with creamy brie cheese and tangy whole berry cranberry sauce, it’s flavored with fresh rosemary, buttery richness, and flaky sea salt. Baked until the cheese melts and the bread turns golden, it’s a visually stunning, easy-to-share recipe that combines savory, sweet, and herbal notes in every pull-apart bite.

Ingredients

Scale

Main Ingredients

  • 1 loaf sourdough bread
  • 8 ounces brie cheese
  • 1 cup whole berry cranberry sauce
  • 1 tablespoon fresh rosemary, chopped
  • 3 tablespoons butter, melted (or olive oil)
  • 1 pinch flaky sea salt (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil to prepare for the bread.
  2. Score the Bread: Using a serrated knife, cut the sourdough loaf in a crosshatch pattern, making cuts about 1 inch apart, ensuring you leave about 1/2 inch intact at the base so the loaf holds together.
  3. Prepare Brie: Cut the brie cheese into small cubes suitable for inserting into the crevices of the scored bread.
  4. Fill with Brie and Cranberry Sauce: Insert the brie cubes into the crosshatch cuts thoroughly, then spoon the whole berry cranberry sauce into those same crevices, spreading it evenly.
  5. Butter and Rosemary: Brush the melted butter or olive oil generously over the top of the bread and inside the cuts. Then sprinkle the chopped fresh rosemary over the loaf, making sure some gets pressed into the scored sections to infuse flavor.
  6. Season with Salt: Optionally, sprinkle a pinch of flaky sea salt over the top to enhance all the flavors.
  7. Bake Wrapped: Wrap the prepared loaf loosely in foil to help melt the cheese without drying the bread. Bake for 15 minutes in the preheated oven.
  8. Uncover and Finish Baking: Remove the foil and bake for an additional 10 to 12 minutes until the cheese is fully melted and the top turns a golden brown.
  9. Serve Warm: Remove from oven and serve immediately while warm, encouraging pulling apart the loaf to enjoy the gooey brie and tangy cranberry sauce with each bite.

Notes

  • Use a serrated knife for best results cutting the sourdough to avoid crushing the loaf.
  • For a dairy-free option, substitute brie with a plant-based cheese alternative.
  • Fresh rosemary can be substituted with thyme or sage for variation.
  • Wrap the bread loosely in foil to prevent the crust from becoming too hard while baking.
  • Serve this appetizer warm for the best gooey texture and flavor experience.
  • Leftovers can be reheated in the oven wrapped in foil to gently remelt the cheese.

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Find it online: https://no-fussrecipe.com/pull-apart-sourdough-brie-and-cranberry-bread-recipe/