Description
This Cranberry Brie Sourdough Pull-Apart Bread combines tart cranberry sauce, creamy Brie, and fresh rosemary in a golden-baked sourdough loaf. Perfect for holiday gatherings, it’s a shareable, crowd-pleasing appetizer ready in just 40 minutes.
Ingredients
Scale
- 1 round sourdough bread loaf
- 1 cup cranberry sauce (homemade or store-bought)
- 8 oz Brie cheese, cut into small pieces
- 2 tbsp fresh rosemary, chopped
- 1/4 cup unsalted butter, melted
- Salt and pepper to taste
- Optional: additional rosemary for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a sharp knife, carefully cut the sourdough loaf into a crosshatch pattern, making deep cuts but not slicing all the way through the bottom.
- Place the bread on the prepared baking sheet. Gently pull apart the cuts to create space for the filling.
- In a mixing bowl, combine the cranberry sauce, Brie cheese, and chopped rosemary. Season with salt and pepper.
- Spoon the cranberry and cheese mixture generously into the cuts of the bread, making sure to fill each section.
- Brush the melted butter all over the top and sides of the bread.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the bread is golden brown.
- Remove from the oven, garnish with additional rosemary if desired, and serve warm.
Notes
- Use fresh cranberry sauce for a zestier flavor.
- Adjust the Brie amount to add more or less cheese richness.
- Serve immediately for best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 310 kcal
- Sugar: 6g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg