Description
Cranberry brie pull-apart bread brings festive comfort to holiday gatherings with its irresistible blend of melty cheese and tart berries. Warm, pull-apart layers invite guests to savor each cheesy, cranberry-studded bite of this crowd-pleasing appetizer.
Ingredients
Scale
Main Ingredients:
- 1 round sourdough loaf (about 1 lb / 450 g)
- 8 ounces (225 g) Brie cheese, sliced
- ½ cup (120 g) cranberry sauce (homemade or store-bought)
Herbs and Seasonings:
- 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried rosemary)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ¼ teaspoon garlic powder (optional)
Finishing Ingredients:
- 2 tablespoons unsalted butter, melted
Instructions
- In a saucepan, merge cranberries with sugar, orange juice, zest, and cinnamon. Simmer on medium heat, stirring consistently until berries burst and mixture transforms into a thick, glossy compote. Allow mixture to cool completely at room temperature.
- Select a rustic sourdough loaf, preferably day-old for optimal texture. Carefully slice bread in a precise crisscross pattern, ensuring base remains intact to hold the loaf’s structure.
- Heat oven to 350F (175C). Gently separate bread sections with fingertips, creating pockets for filling. Drizzle melted butter generously between each slice, ensuring even distribution.
- Nestle small cubes of creamy brie and dollops of cranberry sauce into each bread section. Distribute ingredients evenly, allowing flavors to intermingle throughout the loaf.
- Encase bread completely in aluminum foil, creating a sealed environment for initial baking. Place in preheated oven and bake for 15-20 minutes, allowing cheese to melt and flavors to meld.
- Unwrap foil during final cooking stage, exposing bread’s surface. Continue baking for additional 5-10 minutes until edges crisp and top develops a golden-brown sheen.
- Remove from oven and let rest momentarily. Garnish with freshly chopped rosemary, adding aromatic complexity. Serve immediately while warm, encouraging guests to pull apart sections and savor the melted cheese and tangy cranberry notes.
Notes
- Select a sourdough loaf with a sturdy crust that can withstand cutting and filling without falling apart during baking.
- Choose slightly stale bread for better structural integrity and easier slicing without crumbling.
- Ensure cranberry sauce is cooled completely before adding to prevent soggy bread texture and maintain crisp edges.
- Cut bread sections carefully without slicing through the bottom, creating a connected network of pull-apart segments for maximum cheese and sauce distribution.
- Use room temperature brie for smoother melting and more even coverage throughout the bread sections.
- Experiment with different cheese variations like goat cheese or gruyère for unique flavor profiles while maintaining similar melting characteristics.
- Consider making this dish gluten-free by using a gluten-free artisan bread and checking ingredient compatibility.
- Prepare cranberry sauce ahead of time and store in refrigerator for up to three days to streamline day-of preparation.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg