Description
This Pull-Apart Sourdough Brie and Cranberry Bread is a delightful appetizer perfect for festive gatherings or cozy nights. A large sourdough loaf is sliced into a grid pattern, then generously stuffed with creamy brie cheese and tangy whole berry cranberry sauce. The bread is infused with a flavorful herb butter made from thyme and rosemary, baked until the brie melts beautifully inside the crusty bread for an irresistible pull-apart treat.
Ingredients
Scale
Bread & Butter Mixture
- 1 large round sourdough bread loaf
- ½ cup (1 stick) butter, softened
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Kosher salt, to taste
Fillings
- 1 (16 oz) wheel of brie, chopped or cubed
- 1½ cups whole berry cranberry sauce
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed sourdough bread.
- Slice the Bread: Slice the sourdough loaf horizontally and vertically to create a grid of 1-inch cubes, being careful not to cut all the way through the bottom crust so the loaf stays intact.
- Prepare Herb Butter: In a small bowl, combine the softened butter with dried thyme, dried rosemary, and a pinch of kosher salt. Mix well to blend all the flavors.
- Apply Butter into Bread: Place the sliced bread on a baking sheet and carefully brush the herb butter mixture deeply into the slits, ensuring the buttery herbs soak into the bread.
- Stuff the Bread: Fill each cavity created by the cuts with pieces of brie and spoonfuls of whole berry cranberry sauce, distributing evenly throughout the loaf.
- Bake: Wrap the stuffed bread loaf in foil to lock in moisture, then bake in the preheated oven for about 20 minutes or until the brie is melted and gooey inside.
- Serve Warm: Unwrap the baked loaf, transfer to a serving platter, and serve hot for guests to pull apart and enjoy the melty, flavorful bread.
Notes
- For best results, use a fresh sourdough loaf with a firm crust to hold fillings well.
- You can add chopped nuts like pecans inside for extra texture if desired.
- Let the bread cool slightly before handling to avoid burning from hot cheese.
- Leftovers can be reheated wrapped in foil to retain moisture.
- This dish pairs wonderfully with a crisp white wine or sparkling cider.
