Cranberry Brie Sourdough Pull-Apart Bread

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Why You’ll Love This Recipe

This Cranberry Brie Sourdough Pull-Apart Bread is an indulgent appetizer that combines gooey Brie, tart cranberry sauce, and aromatic garlic-thyme butter in a beautifully crusty sourdough loaf. It’s perfect for impressing guests at holiday gatherings or casual get-togethers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 large round loaf of sourdough bread
  • 8 oz Brie cheese, cut into cubes
  • 1/2 teaspoon garlic powder
  • 1/2 cup cranberry sauce
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Fresh rosemary or thyme for garnish (optional)

Directions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cut the sourdough loaf in a crosshatch pattern, creating 1-inch slices without cutting through the bottom.
  3. Stuff the cuts with Brie cubes and cranberry sauce.
  4. Mix melted butter, garlic powder, and thyme, then drizzle over the bread.
  5. Cover with foil and bake for 15-20 minutes. Remove the foil and bake for another 5-10 minutes until golden and crispy.
  6. Garnish with fresh rosemary or thyme, then serve warm.

Servings and Timing

  • Servings: 8
  • Prep time: 10 minutes
  • Cook time: 20-30 minutes

Variations

  • Sweet Twist: Replace cranberry sauce with raspberry or apricot compote.
  • Savory Boost: Add caramelized onions or shredded chicken ham.
  • Herbal Infusion: Use oregano or basil for a Mediterranean flavor.

Storage/Reheating

Store leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F for 10-15 minutes to restore its crispy texture.

FAQs

1. Can I make this dish ahead of time?

Yes, assemble it in advance and refrigerate, then bake fresh when ready.

2. What if I don’t have sourdough bread?

You can use other dense breads like ciabatta or boule.

3. Can I use a different cheese?

Yes, Camembert or Gouda work well as alternatives to Brie.

4. Is there a vegetarian option for this recipe?

Yes, this recipe is vegetarian-friendly as is.

5. Can I freeze this bread?

It’s not recommended to freeze, as the bread may lose its texture.

6. How do I keep the bread from getting too dry?

Cover the bread with foil while baking to retain moisture.

7. Can I add more herbs?

Yes, rosemary, basil, or oregano would all complement this dish.

8. How long will the bread stay fresh?

It’s best enjoyed within 1-2 days for optimal texture.

9. Can I use homemade cranberry sauce?

Yes, homemade cranberry sauce adds a fresh, personal touch.

10. What do I serve this with?

Pair with beverages like apple cider or spiced tea, or serve with a charcuterie board.

Conclusion

Cranberry Brie Sourdough Pull-Apart Bread is a delightful and easy-to-make appetizer that will elevate any occasion. The combination of tangy cranberries, creamy Brie, and savory thyme butter will surely impress your guests.

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Cranberry Brie Sourdough Pull-Apart Bread

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  • Author: Isabella
  • Total Time: 30-40 minutes
  • Yield: 8 servings
  • Diet: Vegetarian
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Description

This Cranberry Brie Sourdough Pull-Apart Bread is a perfect appetizer for your holiday gatherings. A warm, crusty sourdough loaf is filled with creamy Brie cheese and sweet-tart cranberry sauce, all topped with a flavorful garlic-thyme butter. Ideal for parties, this pull-apart bread is sure to impress guests with its delightful combination of textures and flavors. A deliciously indulgent treat that combines savory, cheesy goodness with the vibrant tang of cranberries—it’s the ultimate crowd-pleaser!

 

Ingredients

  • 1 large round loaf of sourdough bread
  • 8 oz Brie cheese, cut into cubes
  • 1/2 teaspoon garlic powder
  • 1/2 cup cranberry sauce
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • Fresh rosemary or thyme for garnish (optional)

Instructions

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Slice the sourdough loaf in a crosshatch pattern, making 1-inch cuts without cutting all the way through the bottom.
  • Stuff the slices with cubes of Brie cheese and spoon cranberry sauce into the openings.
  • In a small bowl, mix the melted butter with garlic powder and thyme leaves, then drizzle it over the bread, making sure to cover the cuts.
  • Cover the loaf with foil and bake in the preheated oven for 15-20 minutes.
  • After 15-20 minutes, remove the foil and bake for an additional 5-10 minutes until the bread is golden and crispy.
  • Garnish with fresh rosemary or thyme (optional) and serve warm for best results.

Notes

  • Make Ahead: Assemble the bread and refrigerate it for up to 24 hours before baking. Bake fresh when ready to serve.
  • Cheese Variations: If Brie isn’t available, consider using Camembert or Gouda for a different flavor.
  • Herb Variations: Add extra herbs like rosemary, basil, or oregano for additional layers of flavor.
  • Storage: Store leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F for 10-15 minutes to restore crispiness.
  • Prep Time: 10 minutes
  • Cook Time: 20-30 minutes
  • Category: Appetizer, Holiday, Party Food
  • Method: Baking
  • Cuisine: American

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