If you’re searching for the ultimate party starter or a cozy, indulgent snack, look no further than Cranberry Brie Sourdough Pull-Apart Bread. This show-stopping appetizer features crusty sourdough stuffed with velvety brie, sweet-tart cranberry sauce, and a fragrant hit of rosemary butter—making every bite gooey, savory, and just a little bit festive. It’s ridiculously simple to prepare, yet guaranteed to wow guests (or just yourself!) every single time.
Ingredients You’ll Need
This Cranberry Brie Sourdough Pull-Apart Bread comes together with just a handful of everyday ingredients, each one playing a starring role in the final flavor, texture, and irresistible aroma. Take a moment to appreciate these building blocks—they’re what makes this pull-apart bread so memorable!
- Sourdough bread loaf: Sturdy and tangy, sourdough is perfect for holding all that cheesy, buttery goodness together without falling apart.
- Brie cheese: Dreamy, creamy, and melts to perfection, Brie is the decadent heart of this pull-apart bread.
- Whole berry cranberry sauce: Adds a sweet and tart pop that balances the richness of the cheese and bread.
- Unsalted butter: Melted and combined with olive oil, it seeps into the loaf for maximum flavor and that perfect golden crust.
- Fresh rosemary: Chopped rosemary brings an earthy aroma and a subtle festive vibe to every bite.
- Olive oil: Blends with the butter to create a flavorful drizzle that crisps the edges and infuses the loaf.
- Salt: Just a pinch enhances every flavor without overpowering the dish.
- Black pepper: Adds the tiniest bit of warmth and depth to the overall flavor profile.
How to Make Cranberry Brie Sourdough Pull-Apart Bread
Step 1: Prep the Oven and the Loaf
Start by heating your oven to 350°F (175°C). Grab your sourdough loaf and place it on a sturdy cutting board. Using a sharp bread knife, make diagonal cuts across the top, about 1 inch apart—be careful not to cut all the way through! Rotate the loaf and repeat in the opposite direction, creating that classic crisscross pull-apart pattern that makes this appetizer so much fun to eat.
Step 2: Add Brie and Cranberry Sauce
Now for the fun part! Gently pull apart the bread sections just enough to tuck in cubes of Brie evenly throughout the cuts. Spoon in dollops of whole berry cranberry sauce, nestling it between the pieces so every pull gets a perfect balance of sweet and savory.
Step 3: Mix and Drizzle the Butter Mixture
In a small bowl, combine the melted butter, olive oil, fresh rosemary, salt, and pepper. This mixture is magic—it brings together all the flavors and helps crisp up the bread as it bakes. Drizzle the buttery goodness evenly over the entire stuffed loaf, making sure to get it into every nook and cranny.
Step 4: Wrap and Bake
Wrap the whole loaf tightly in foil and set it on a baking sheet. Pop it into the oven for 15 minutes, giving the cheese a chance to melt and the bread to warm all the way through. After that, open up the foil to expose the top and bake for another 10 minutes—just long enough to turn the cheese bubbly and the crust golden brown.
Step 5: Serve and Savor
Take your Cranberry Brie Sourdough Pull-Apart Bread out of the oven and serve it warm, right from the baking sheet or a platter. The gooey Brie, tangy cranberry, aromatic rosemary, and perfectly crisped bread will tempt everyone to pull apart a piece immediately. Enjoy every cheesy, festive bite!
How to Serve Cranberry Brie Sourdough Pull-Apart Bread
Garnishes
Top your bread with a sprinkle of fresh rosemary or even a handful of chopped toasted pecans for a little extra crunch and color. A touch of flaky sea salt right before serving really amps up the flavors and gives it a chef-inspired finish!
Side Dishes
This pull-apart bread is perfect alongside light salads, roasted veggies, or a warming bowl of soup. During the holidays, it shines as part of a hearty appetizer spread with olives, roasted nuts, and crisp apple slices. Just about anything pairs well with the rich and vibrant notes in this recipe!
Creative Ways to Present
Serve Cranberry Brie Sourdough Pull-Apart Bread directly in the center of your table on a rustic cutting board for a communal feel. For parties, you can even slice the loaf into individual portions and arrange them on a platter. Feeling extra festive? Layer in a little extra cranberry sauce and some slivers of orange zest for a holiday-ready twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover bread, let it cool to room temperature, then wrap it tightly in foil or store in an airtight container. It will stay delicious for up to two days in the fridge—just note the cheese will firm up a bit until reheated.
Freezing
You can freeze leftover Cranberry Brie Sourdough Pull-Apart Bread for up to one month. Wrap individual slices or the whole loaf in plastic wrap and then in foil. When ready to enjoy, thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, place bread in a 350°F oven wrapped loosely in foil for about 10 minutes or until the Brie has melted again and the bread is warmed through. For extra crispness, uncover for the final few minutes. Skip the microwave—it can make the bread soggy.
FAQs
Can I use a different type Appetizer
Absolutely! While sourdough brings unbeatable flavor and texture to Cranberry Brie Sourdough Pull-Apart Bread, you can substitute with French bread, ciabatta, or any crusty round loaf—just be sure it’s sturdy enough to hold all the delicious fillings.
What can I use instead of brie?
If Brie isn’t your favorite, Camembert or even a creamy goat cheese can work beautifully. Each provides a different flavor profile, but all will melt perfectly into those tasty pockets.
Can I make this gluten-free?
You sure can—just opt for a gluten-free sourdough or similar sturdy gluten-free loaf. The other ingredients in Cranberry Brie Sourdough Pull-Apart Bread are naturally gluten-free, making this an easy swap!
Is it possible to prepare this recipe ahead of time?
Yes! Assemble the bread up to the point of baking, cover and refrigerate for up to 6 hours. When you’re ready, bake as directed, adding a few extra minutes if the loaf is cold from the fridge.
Can I use homemade cranberry sauce?
Homemade cranberry sauce gives an extra special touch to Cranberry Brie Sourdough Pull-Apart Bread. Just make sure it’s not too runny—aim for thick, jammy consistency so it stays tucked in the bread instead of running out.
Final Thoughts
This Cranberry Brie Sourdough Pull-Apart Bread is truly a celebration on a platter: warm, melty, and bursting with bold flavor in every bite. Whether you’re sharing it with friends or sneaking seconds on your own, I hope it becomes a new tradition in your kitchen. Don’t hesitate—try it once, and you’ll understand why it’s so hard to resist!
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Cranberry Brie Sourdough Pull-Apart Bread Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the savory and sweet combination of gooey Brie cheese, tangy cranberry sauce, and fragrant rosemary, all nestled in a warm, crusty sourdough loaf. This Cranberry Brie Sourdough Pull-Apart Bread is a show-stopping appetizer perfect for any gathering or holiday celebration.
Ingredients
Sourdough Pull-Apart Bread:
- 1 round sourdough bread loaf (about 1 lb)
Brie Filling:
- 8 oz Brie cheese (cut into small cubes)
Cranberry Sauce:
- ½ cup whole berry cranberry sauce
Herb Butter:
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the bread: Make diagonal cuts in the sourdough loaf, stuff with Brie cubes and cranberry sauce.
- Season and bake: Mix melted butter, olive oil, rosemary, salt, and pepper. Drizzle over loaf, wrap in foil, and bake until cheese is melted and golden.
- Serve: Serve warm and enjoy!
Notes
- You can substitute canned cranberry sauce with homemade or use thyme instead of rosemary.
- This dish is best enjoyed fresh but can be reheated in the oven to re-melt the cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 6g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg
