Description
Warm, cheesy, and delightfully festive, this Pull-Apart Sourdough Brie and Cranberry Bread is the ultimate holiday appetizer. With creamy brie melted into the crevices of a crusty sourdough loaf and tart cranberry sauce adding bursts of sweetness, it’s an irresistible crowd-pleaser that’s as easy as it is elegant.
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 your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.
2. Using a serrated knife, cut the sourdough in a crosshatch pattern, leaving about 1/2 inch intact at the base.
3. Cut the brie into small cubes and insert them into the crevices of the bread.
4. Spoon the cranberry sauce into the same crevices, spreading evenly.
5. Brush melted butter (or olive oil) generously over the top and in between the scored sections.
6. Sprinkle chopped rosemary over the loaf, pressing some into the cuts.
7. Optionally, sprinkle flaky salt on top for extra flavor.
8. Wrap the bread loosely in foil and bake for 15 minutes.
9. Uncover and bake for another 10–12 minutes until the cheese is melted and the top is golden.
10. Serve warm and enjoy immediately!
Notes
Choose a crusty round sourdough loaf to hold in the filling without going soggy.
Use a thick cranberry sauce—avoid overly runny sauces that can seep out during baking.
Fresh rosemary adds wonderful fragrance, but thyme or sage also work beautifully.
Nutrition
- Serving Size: 1/8 loaf
- Calories: 290
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
Keywords: holiday bread, brie appetizer, cranberry, sourdough