Description
This Pull-Apart Sourdough Brie and Cranberry Bread is a delightful appetizer perfect for gatherings. Featuring a crusty sourdough loaf filled with creamy brie cheese and tangy whole berry cranberry sauce, topped with fresh rosemary and flaky sea salt, then baked until the cheese melts and the bread crisps to perfection. Easy to prepare and perfect for sharing warm with friends and family.
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil to prepare for baking the bread.
- Score Bread: Using a serrated knife, carefully cut the sourdough loaf in a crosshatch pattern, making sure to leave about 1/2 inch intact at the base so the bread holds its shape.
- Prepare Brie: Cut the brie cheese into small cubes that will fit nicely into the scored crevices of the bread.
- Fill Bread: Insert the brie cubes into the crevices of the scored bread, distributing them evenly throughout the cuts.
- Add Cranberry Sauce: Spoon the whole berry cranberry sauce into the same crevices, spreading it evenly alongside the brie cubes for balanced flavor in each pull-apart bite.
- Brush Butter: Generously brush melted butter or olive oil over the top and in between the scored sections, which will help the bread crisp up beautifully during baking.
- Sprinkle Rosemary: Evenly sprinkle the chopped fresh rosemary over the loaf, pressing some of it gently into the cuts to infuse flavor.
- Add Sea Salt: Optionally sprinkle a pinch of flaky sea salt over the top to enhance the overall taste.
- Wrap and Bake: Wrap the loaf loosely in foil to keep it moist and place it on the prepared baking sheet. Bake for 15 minutes to begin melting the cheese inside.
- Uncover and Finish Baking: Remove the foil and bake for an additional 10 to 12 minutes until the cheese is fully melted and the top is golden brown and crisp.
- Serve: Serve the bread warm for the best gooey, flavorful experience. Enjoy immediately and watch guests pull apart pieces loaded with brie and cranberry.
Notes
- Use a serrated knife to make clean cuts without crushing the bread.
- Ensure you leave the base of the bread intact to keep the loaf together while pulling apart.
- Gently press the rosemary and butter into the cuts to maximize flavor distribution.
- Serve warm for optimal cheese melt and taste.
- This recipe is great for parties and can be prepped ahead by scoring and filling the bread, then baking just before serving.
