Description
This Cranberry Brie Sourdough Pull-Apart Bread is a delightful appetizer perfect for holiday gatherings or cozy nights in. Featuring a crusty sourdough loaf loaded with creamy Brie cheese, tart cranberry sauce, and aromatic herbs, all brushed with melted butter and baked to golden perfection. The pull-apart style makes it easy to serve and enjoy communally.
Ingredients
Scale
Ingredients
- 1 large round loaf of sourdough bread
- 8 oz Brie cheese, cut into small cubes
- 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)
Instructions
- Prepare the Bread: Using a sharp bread knife, cut the sourdough loaf into a grid pattern about 1-inch apart, slicing downwards but not cutting all the way through the bottom crust, creating squares that can be pulled apart later.
- Mix Butter and Spices: In a small bowl, combine the melted unsalted butter with the fresh thyme leaves and garlic powder, mixing well to incorporate the flavors.
- Add Fillings: Carefully stuff the small Brie cubes and dollops of cranberry sauce into the cuts of the sourdough bread, distributing them evenly throughout the loaf.
- Brush with Butter Mixture: Generously brush the outside of the loaf and the exposed surfaces of the bread squares with the thyme-garlic butter mixture to ensure moisture and flavor during baking.
- Bake the Bread: Place the prepared sourdough loaf on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the Brie has melted and the bread is warm and golden.
- Garnish and Serve: Remove the bread from the oven and optionally garnish with fresh rosemary or thyme sprigs. Serve warm, allowing guests to pull apart the cheesy, cranberry-filled bread squares.
Notes
- You can use homemade cranberry sauce for a fresher flavor or store-bought for convenience.
- Ensure not to cut all the way through the bread to keep the pull-apart structure intact.
- For an extra crispy crust, bake the bread for a few extra minutes, but be careful not to dry out the Brie.
- Feel free to experiment with other cheeses like Camembert or sharp cheddar for different flavor profiles.
- This recipe pairs wonderfully with a glass of white wine or sparkling cider for festive occasions.
