This Cranberry Brie Sourdough Pull-Apart Bread is the perfect holiday appetizer that combines the tangy sweetness of cranberry sauce, the creaminess of Brie, and the earthy flavor of fresh rosemary—all nestled in a warm, rustic sourdough loaf. This crowd-pleasing dish is easy to prepare and perfect for family gatherings, festive parties, or as a delightful addition to your holiday spread.
Ingredients:
1 round sourdough bread loaf
1 cup cranberry sauce (homemade or store-bought)
8 oz Brie cheese, cut into small pieces
2 tablespoons fresh rosemary, chopped
1/4 cup unsalted butter, melted
Salt and pepper, to taste
Optional: additional rosemary for garnish
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Cut the Bread:
Using a sharp knife, carefully cut a crosshatch pattern into the sourdough loaf, ensuring the cuts are deep enough to create space for the filling, but not all the way through to the bottom of the loaf. This will allow the filling to ooze into the cracks while baking.
Prepare the Filling:
In a mixing bowl, combine the cranberry sauce, Brie cheese, and chopped rosemary. Season lightly with salt and pepper, adjusting to taste. The cranberry sauce provides a sweet and tart base, while the Brie melts beautifully into the bread.
Fill the Bread:
Place the bread onto the prepared baking sheet. Gently pull apart the cuts in the bread to create pockets for the filling. Spoon the cranberry-Brie mixture into the cuts, making sure to distribute it evenly for maximum flavor.
Brush with Butter:
Drizzle the melted butter over the top and sides of the bread, ensuring it’s evenly coated. The butter will give the bread a golden, crispy texture as it bakes.
Bake:
Place the bread in the preheated oven and bake for 20-25 minutes, or until the cheese has fully melted and the bread is golden brown. The edges of the bread should be slightly crisp, while the inside stays soft and gooey.
Serve:
Remove the bread from the oven and let it cool slightly. Garnish with extra rosemary if desired, then serve warm and enjoy! The bread can be easily pulled apart for dipping, making it a fun and interactive appetizer.
Serving Tips:
Serve Warm: This bread is best enjoyed fresh from the oven while the cheese is still melted and gooey. Warm bread creates a comforting and inviting aroma that will draw everyone in.
Pair with Wine or Beverages: This bread pairs wonderfully with a variety of drinks. Try serving it with a glass of white wine, like a Chardonnay or Sauvignon Blanc, for a refreshing contrast to the richness of the Brie. Alternatively, serve it with hot apple cider for a festive touch.
Make it a Centerpiece: Use the bread as a centerpiece at your holiday spread or appetizer table. Its rustic, pull-apart design makes it fun and interactive for guests to gather around and dip, creating a more communal and festive atmosphere.
Offer Dips or Spreads: For added flavor, consider offering a few dips on the side, such as honey mustard, balsamic glaze, or even a savory herb dip that complements the cranberry and Brie.
Storage Tips:
Storing Leftovers: If you have any leftovers (though it’s unlikely!), store them in an airtight container or wrap the bread tightly in plastic wrap or foil. Keep it in the fridge for up to 2 days.
Reheating: To reheat, wrap the bread in foil and place it in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. This will help keep the bread soft and the cheese melty without over-drying it.
Freezing: If you want to make this bread ahead of time, you can freeze it before baking. Assemble the bread with the cranberry sauce, Brie, and rosemary, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. When you’re ready to bake, remove it from the freezer, let it thaw in the fridge overnight, and bake as directed.
Avoid Freezing After Baking: It’s best not to freeze the bread after it has been baked, as the texture may suffer when reheated. For optimal results, freeze before baking and bake it fresh when needed.
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FAQs:
Can I use a different type of cheese instead of Brie?
Yes, you can! While Brie provides a creamy, mild flavor, you can substitute it with other soft cheeses like Camembert, goat cheese, or cream cheese for a different taste. If you prefer a sharper flavor, cheddar or Gruyère could also work well, though they will alter the overall flavor profile of the bread.
Can I make Cranberry Brie Sourdough Pull-Apart Bread ahead of time?
Absolutely! You can assemble the bread a day in advance. Simply prepare the bread with the cranberry sauce, Brie, and rosemary, then wrap it tightly and refrigerate. When you’re ready to serve, just bake it according to the directions for a warm, fresh appetizer.
How can I make this bread gluten-free?
To make this recipe gluten-free, use a gluten-free sourdough bread loaf. Many grocery stores now offer gluten-free bread options, or you can make your own if you’re familiar with gluten-free baking. Keep in mind that the texture of the bread may vary slightly compared to traditional sourdough.
Can I use store-bought cranberry sauce?
Yes, store-bought cranberry sauce works perfectly in this recipe! If you prefer a homemade version, you can make your own cranberry sauce using fresh cranberries, sugar, and water, but store-bought cranberry sauce is convenient and saves time without compromising flavor.
Conclusion:
This Cranberry Brie Sourdough Pull-Apart Bread is an ideal choice for anyone looking to create a festive, flavorful appetizer that is both impressive and easy to make. With the perfect balance of sweet, savory, and creamy flavors, it’s sure to be a hit at your next holiday gathering. Don’t forget to grab a piece before it’s all gone!
📖 Recipe:
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Cranberry Brie Sourdough Pull-Apart Bread
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Cranberry Brie Sourdough Pull-Apart Bread is a festive and flavorful appetizer perfect for holiday gatherings. Combining the sweetness of cranberry sauce, the creaminess of Brie cheese, and the fresh aroma of rosemary, all stuffed into a rustic sourdough loaf, this pull-apart bread is a crowd-pleaser. Easy to make and even easier to enjoy, it’s the perfect centerpiece for any holiday meal or casual get-together.
Ingredients
1 round sourdough bread loaf
1 cup cranberry sauce (homemade or store-bought)
8 oz Brie cheese, cut into small pieces
2 tablespoons fresh rosemary, chopped
1/4 cup unsalted butter, melted
Salt and pepper, to taste
Optional: additional rosemary for garnish
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
- Cut the bread: Using a sharp knife, slice the sourdough loaf in a crosshatch pattern, making deep cuts but not slicing all the way through the bottom.
- Prepare the filling: In a mixing bowl, combine cranberry sauce, Brie cheese, and chopped rosemary. Season lightly with salt and pepper.
- Fill the bread: Place the bread on the prepared baking sheet. Gently pull apart the cuts in the bread and spoon the cranberry-Brie mixture into each cut.
- Brush with butter: Drizzle melted butter over the top and sides of the bread.
- Bake: Bake for 20-25 minutes, or until the cheese is melted and the bread is golden brown.
- Serve: Remove from the oven and garnish with additional rosemary if desired. Serve warm.
Notes
For a Crunchy Texture: Brush the bread with more butter before serving for an extra crispy finish.
Make-Ahead Tip: Assemble the bread a day in advance and refrigerate. Bake when you’re ready to serve.
Cheese Variations: While Brie works wonderfully, you can also use Camembert or goat cheese for a different flavor profile.
Gluten-Free Version: Use gluten-free sourdough bread to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer Holiday Recipe Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 310 kcal per serving
