As the holiday season approaches, cozy gatherings and delicious, shareable treats take center stage. Nothing quite brings people together like the warm, melty goodness of Pull-Apart Sourdough Brie and Cranberry Bread. This indulgent appetizer combines the comforting flavors of sourdough, creamy brie cheese, and sweet-tart cranberry sauce, making it the perfect crowd-pleaser. Ideal for Thanksgiving, Christmas, or any winter gathering, this recipe is guaranteed to impress your guests while filling your home with the delicious aroma of herbs, butter, and warm bread.
Why We Love This Recipe
There’s so much to love about this Pull-Apart Sourdough Brie and Cranberry Bread recipe:
- Flavor Combination: The tart cranberry sauce paired with the rich, creamy brie cheese and savory sourdough bread is a classic holiday combination that never disappoints.
- Texture Play: Each bite offers a satisfying mix of textures—from the crispy edges of the sourdough loaf to the gooey melted cheese and smooth cranberry sauce.
- Easy & Impressive: Despite its sophisticated appearance, this dish is incredibly easy to put together. It requires only a few ingredients and minimal preparation time, making it a convenient option for both small gatherings and large parties.
- Perfect for Sharing: It’s designed to be pulled apart, so there’s no need to fuss with utensils. This makes it an ideal appetizer for casual holiday parties and family get-togethers.
- Customizable: This recipe can easily be customized with additional herbs, spices, or even different cheeses to suit your personal preferences.
Let’s dive into how to make this warm and festive appetizer.
Ingredients
- 1 large round sourdough bread loaf
- ½ cup (1 stick) butter
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 (16 oz) wheel of brie, chopped or cubed
- 1½ cups whole berry cranberry sauce
- Kosher salt, to taste
How to Make Pull-Apart Sourdough Brie and Cranberry Bread
Step 1: Prepare the Bread
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Using a serrated knife, make deep cuts into the sourdough loaf in a crosshatch pattern, creating a grid of squares. Be careful not to cut all the way through the bottom of the loaf—you want to create pockets for the butter, herbs, and cheese without the bread falling apart.
Step 2: Create the Herb Butter
- In a small saucepan, melt the butter over low heat.
- Add the dried thyme and rosemary, stirring to combine. Let the herbs infuse into the butter for a minute or two, then remove from heat.
Step 3: Assemble the Bread
- Carefully separate the bread cuts with your fingers, then drizzle the herb butter into the crevices, ensuring even distribution.
- Next, stuff the pieces of brie cheese into the slits throughout the bread. Be generous—this is where the melty, gooey magic happens!
- Spoon the cranberry sauce over the bread, allowing it to seep into the crevices along with the brie.
Step 4: Bake
- Place the bread loaf on the prepared baking sheet. Cover loosely with foil and bake in the preheated oven for 15 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the brie is melted and the edges of the bread are golden and crispy.
Step 5: Serve
- Remove from the oven and allow the bread to cool for a few minutes.
- Sprinkle with a pinch of kosher salt to taste and serve warm. Enjoy pulling apart each delicious, cheesy, cranberry-filled piece!
Success Tips
- Cutting the Bread: Use a sharp serrated knife to make deep cuts into the bread without slicing all the way through. This helps create pockets for the filling and makes it easy to pull apart once baked.
- Quality Ingredients: Since this recipe has few ingredients, quality matters! Choose a crusty sourdough loaf, fresh herbs if possible, and a good-quality brie cheese for the best flavor.
- Butter Distribution: Drizzle the herb butter evenly throughout the bread cuts. You can use a brush to ensure even coating, which helps the flavors distribute evenly.
- Cover with Foil Initially: Baking with foil on top for the first half of baking helps melt the cheese without over-browning the bread. Removing the foil at the end allows the edges to crisp up nicely.
- Serve Immediately: This bread is best served warm from the oven, so plan to make it right before you’re ready to serve.
Storage
This bread is best enjoyed fresh and warm. However, if you have leftovers, follow these storage tips:
- Refrigerate: Wrap leftovers tightly in foil or place them in an airtight container. Store in the refrigerator for up to two days.
- Reheat: To reheat, wrap the bread in foil and bake in a 350°F (175°C) oven for about 10 minutes, or until warmed through. You can also reheat individual pieces in the microwave for 10-15 seconds, although the bread may lose some crispiness.
Notes
- Herb Variations: Feel free to experiment with different herbs! Fresh thyme and rosemary add a beautiful aroma, but you could also try sage or parsley. Add a sprinkle of crushed red pepper flakes if you want a touch of heat.
- Cheese Options: If brie isn’t your favorite, try other cheeses like camembert, fontina, or even mozzarella. Brie melts beautifully, but other soft cheeses with a creamy texture will also work.
- Make It Sweet and Savory: Add a drizzle of honey or maple syrup on top before serving for a touch of sweetness that complements the cranberry and brie flavors.
Nutrition
The following is an approximate nutritional breakdown per serving, assuming the loaf is divided into 8 servings:
- Calories: 320 kcal
- Carbohydrates: 25g
- Protein: 9g
- Fat: 20g
- Fiber: 2g
- Sodium: 450mg
- Sugar: 8g (from cranberry sauce)
FAQs
1. Can I use canned cranberry sauce instead of homemade?
- Yes, canned whole berry cranberry sauce works perfectly in this recipe. Just make sure to avoid the jellied version, as it won’t provide the same texture or flavor.
2. What if I don’t have sourdough bread?
- Any crusty round loaf will work well in this recipe. Sourdough adds a nice tang, but a rustic boule, ciabatta, or even a whole wheat loaf can be substituted.
3. Can I prepare this ahead of time?
- You can prep the bread by cutting and filling it with brie and cranberry sauce ahead of time. Store it in the refrigerator, then add the herb butter and bake right before serving for the freshest results.
4. Can I make this gluten-free?
- Absolutely! Look for a gluten-free round bread loaf to make this recipe suitable for gluten-free guests.
5. Can I make this with fresh cranberries?
- Yes, if you prefer a fresher cranberry flavor, cook down fresh cranberries with a bit of sugar until they burst and form a sauce. Use this fresh cranberry sauce as a substitute.
Conclusion
Pull-Apart Sourdough Brie and Cranberry Bread is a true showstopper, perfect for holiday gatherings or cozy winter nights with loved ones. The combination of flavors—creamy brie, tart cranberry, and savory sourdough—is balanced beautifully by the herbal notes of thyme and rosemary. This easy-to-make yet impressive appetizer is sure to bring people together and elevate any festive spread.
Not only is it fun to eat, but it’s also a joy to make and serve. Just follow the simple steps, use quality ingredients, and enjoy the magic of warm, gooey brie paired with sourdough bread and cranberry sauce.