Cranberry Brie Sourdough Pull-Apart: The Ultimate Holiday Appetizer
There’s something irresistible about the combination of gooey Brie, tart cranberries, and warm sourdough. This Cranberry Brie Sourdough Pull-Apart is a simple yet stunning appetizer that’s perfect for beginners. With just a few ingredients and minimal prep, you can impress your guests with a dish that’s as delicious as it is easy to make. Let’s get started!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8-10 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 large round sourdough bread loaf: The sourdough provides a deliciously tangy flavor that pairs wonderfully with the richness of Brie and the sweetness of cranberry sauce. When selecting your loaf, choose a round sourdough that is sturdy enough to hold the fillings but soft enough to pull apart easily.
- ½ cup (1 stick) butter: Butter is the base of the herb mixture, adding richness to the bread. For a twist, you could substitute unsalted butter to control the salt levels in your dish.
- 1 teaspoon dried thyme: Thyme is a fragrant herb that works wonderfully with Brie. It has a subtle earthy flavor that complements the cheese and cranberries perfectly.
- 1 teaspoon dried rosemary: Another herb that brings an aromatic, woodsy element to the dish. Fresh rosemary works just as well if you prefer.
- 1 (16 oz) wheel of Brie: Brie is the heart of this recipe. It melts into a smooth, creamy layer that seeps into the bread, creating that irresistible gooey texture. If you prefer a different cheese, feel free to experiment with Camembert, Gruyère, or even a sharp cheddar for a unique flavor.
- 1½ cups whole berry cranberry sauce: Cranberry sauce adds a vibrant pop of color and flavor. The tartness of the berries provides a beautiful balance to the creamy Brie. You can use homemade cranberry sauce if you prefer, or store-bought works just as well.
Instructions
1. Preheat the Oven:
Before you start preparing your ingredients, preheat the oven to 350°F (175°C). Preheating ensures the bread will bake evenly, and the cheese will melt perfectly.
2. Prepare the Bread:
Start with your round sourdough loaf. Place it on a cutting board or flat surface. Using a sharp bread knife, slice the loaf both horizontally and vertically to create a grid of 1-inch cubes. Be careful not to cut all the way through the bottom crust—this will allow the loaf to stay intact while still making it easy to pull apart the bread. Think of it like cutting a checkerboard, but make sure the pieces stay connected at the bottom.
This is an important step, so take your time to make the cuts evenly. The more uniform the cuts, the easier it will be for the Brie and cranberry sauce to melt into all the nooks and crannies.
3. Make the Herb Butter:
In a small bowl, mix together 1 stick of softened butter, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary. Add a pinch of kosher salt to taste, and stir everything together until well combined. The butter should be soft enough to spread easily into the bread’s slits.
Herb butter adds a fragrant, savory layer to the bread. You can get creative here—adding garlic powder, onion powder, or even a bit of fresh lemon zest for a zesty kick.
4. Brush the Bread with Herb Butter:
Now it’s time to infuse that bread with all the delicious flavors of the herb butter. Place your sliced sourdough loaf on a baking sheet. Using a pastry brush or spoon, carefully spread the herb butter mixture into each slit you made in the bread. You want to make sure the butter gets deep inside each cut to ensure the bread absorbs all the flavor.
Take your time to coat every piece of bread—don’t rush this step. You want the bread to be rich and buttery, which will make it even more irresistible once it’s baked.
5. Stuff the Bread:
Here’s where the magic happens. Take your Brie cheese and cut it into cubes or small pieces. Stuff each slit in the bread with a generous portion of Brie, making sure each cube fits snugly inside. After that, spoon cranberry sauce into the slits as well. The combination of the rich Brie and the tangy cranberries will create a delicious contrast in every bite.
You can pack the cheese and cranberry sauce tightly to ensure maximum gooeyness. Don’t be afraid to get a little messy—this is part of the fun!
6. Wrap and Bake:
Once the bread is stuffed with cheese and cranberry sauce, it’s time to wrap it up. Use aluminum foil to wrap the entire loaf tightly. This helps the bread bake evenly and ensures the cheese melts without burning. Place the wrapped loaf on a baking sheet and bake in the preheated oven for about 20 minutes.
After 20 minutes, check the bread—if the cheese is melted and gooey, and the top of the bread is golden brown, it’s ready. If not, give it an additional 5 minutes.
7. Serve:
Once the bread is baked, carefully unwrap the foil, and transfer the pull-apart bread to a serving platter. Serve it hot, and get ready for the rave reviews! You’ll be amazed at how easy it was to make and how quickly it disappears.
Notes
- How to tell if the bread is done: You can gently press the bread to see if it feels soft inside. The cheese should be fully melted and bubbly. If you’re unsure, cut a small section of the bread to see if the cheese has melted through. If not, pop it back in the oven for a few more minutes.
- What to do if the bread gets too dry: If the bread turns out a little dry, you can brush it with a little extra butter or olive oil before serving to add moisture. A little extra cheese can also help keep things creamy.
- How to store leftovers: If you’re lucky enough to have leftovers (though I doubt you will!), store the pull-apart bread in an airtight container for up to 2 days. To reheat, wrap it in foil and bake at 350°F for about 10-15 minutes to revive that gooey texture.
- What to do if the cheese overflows: If the Brie starts to melt and ooze out of the bread while baking, don’t worry! It’s a good sign that the cheese is melting perfectly. Simply serve the extra gooey cheese with the bread—it adds to the deliciousness.