PULL-APART SOURDOUGH BRIE AND CRANBERRY BREAD

The Pull-Apart Sourdough Brie and Cranberry Bread is a delightful, shareable appetizer perfect for gatherings, holiday celebrations, or any time you want to impress your guests with minimal effort. This warm, cheesy bread filled with gooey brie and sweet-tart cranberry sauce, combined with herb-infused butter, creates an irresistible harmony of flavors that will tantalize your taste buds. The aroma of thyme and rosemary melds beautifully with the tangy sourdough and creamy brie, making each pull-apart bite truly unforgettable.

Ingredients:

  • 1 large round sourdough bread loaf
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 (16 oz) wheel of brie, chopped or cubed
  • 1 1/2 cups whole berry cranberry sauce
  • Kosher salt, to taste

Preparation:

Step 1: Preheat the Oven

  • Set your oven to 350°F (175°C) to ensure it’s adequately heated when you’re ready to bake.

Step 2: Prepare the Bread

  • Using a sharp bread knife, carefully slice the sourdough loaf in a 1-inch grid pattern. Slice both horizontally and vertically, being careful not to cut all the way through to maintain the loaf’s structure.

Step 3: Make the Herb Butter

  • In a small mixing bowl, combine the softened butter with the dried thyme and rosemary. Add a pinch of kosher salt and mix until the butter is evenly infused with the herbs.

Step 4: Brush the Bread with Herb Butter

  • Place the bread loaf on a lined or greased baking sheet. Using a pastry brush or spoon, spread the herb butter generously into each slit, making sure every crevice is coated for maximum flavor.

Step 5: Stuff the Bread

  • Insert the pieces of brie and small spoonfuls of cranberry sauce into the slits of the bread. Alternate between brie and cranberry to distribute the fillings evenly throughout the loaf.

Step 6: Wrap and Bake

  • Wrap the entire bread loaf in aluminum foil and place it in the preheated oven. Bake for approximately 20 minutes, or until the brie is fully melted and oozing through the slits.

Step 7: Serve Warm

  • Carefully remove the bread from the oven and unwrap it. Transfer it to a serving platter and serve while warm for the best texture and flavor.

Variation:

  • Cheese Options: Substitute the brie with Camembert or a mild Gouda for a slightly different taste.
  • Sweet Additions: Mix the cranberry sauce with a tablespoon of orange zest for a citrusy twist.
  • Savory Kick: Sprinkle some crushed red pepper flakes or a drizzle of balsamic glaze for added depth and contrast.

Cooking Note:

  • Ensure the butter is softened but not melted for easy mixing and spreading.
  • Be gentle when inserting the brie and cranberry to avoid tearing the bread.
  • Wrap the loaf tightly in foil to keep the heat concentrated and the cheese melted evenly.

Serving Suggestions:

  • Pair this pull-apart bread with a charcuterie board featuring cured meats, olives, and additional cheeses for a complete appetizer spread.
  • Serve alongside a crisp white wine, such as Sauvignon Blanc or a sparkling cider, to enhance the experience.

Tips:

  • Flavor Boost: Add a sprinkle of finely minced garlic to the herb butter for an aromatic boost.
  • Crispier Texture: For a crispier top, open the foil during the last 5 minutes of baking.
  • Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat in a 300°F (150°C) oven for 10-12 minutes for the best results.

Prep Time:

  • 15 minutes

Cooking Time:

  • 20 minutes

Total Time:

  • 35 minutes

Nutritional Information (per serving):

  • Calories: 450 kcal
  • Protein: 14g
  • Sodium: 600mg

FAQs:

Q1: Can I use a different type of bread? A1: Yes, you can use any crusty, round loaf such as ciabatta or boule. Ensure the bread is sturdy enough to hold the fillings.

Q2: What can I substitute for cranberry sauce? A2: Try using cherry or raspberry preserves for a different fruit profile, or even a savory onion jam for a unique twist.

Q3: How can I make this dish ahead of time? A3: Assemble the bread and wrap it in foil. Store it in the refrigerator for up to 24 hours. When ready to serve, bake directly from the fridge but add a few extra minutes to the baking time.

Q4: Can I make this gluten-free? A4: Yes, use a gluten-free sourdough loaf or a similar gluten-free round bread to accommodate dietary needs.

Conclusion:

Pull-Apart Sourdough Brie and Cranberry Bread is a simple yet show-stopping appetizer perfect for any gathering. Its combination of savory and sweet, along with the melt-in-your-mouth texture, makes it an undeniable crowd-pleaser. Whether enjoyed as a holiday treat or a cozy weekend indulgence, this bread will make everyone reach for more. Get ready to share this delightful dish with loved ones and enjoy every pull-apart piece filled with cheesy, cranberry goodness!

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PULL-APART SOURDOUGH BRIE AND CRANBERRY BREAD


  • Author: Imili Johnson
  • Total Time: 35 minutes

Ingredients

Scale
  • 1 large round sourdough bread loaf
  • 1/2 cup (1 stick) butter, softened
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 (16 oz) wheel of brie, chopped or cubed
  • 1 1/2 cups whole berry cranberry sauce
  • Kosher salt, to taste

Instructions

Step 1: Preheat the Oven

  • Set your oven to 350°F (175°C) to ensure it’s adequately heated when you’re ready to bake.

Step 2: Prepare the Bread

  • Using a sharp bread knife, carefully slice the sourdough loaf in a 1-inch grid pattern. Slice both horizontally and vertically, being careful not to cut all the way through to maintain the loaf’s structure.

Step 3: Make the Herb Butter

  • In a small mixing bowl, combine the softened butter with the dried thyme and rosemary. Add a pinch of kosher salt and mix until the butter is evenly infused with the herbs.

Step 4: Brush the Bread with Herb Butter

  • Place the bread loaf on a lined or greased baking sheet. Using a pastry brush or spoon, spread the herb butter generously into each slit, making sure every crevice is coated for maximum flavor.

Step 5: Stuff the Bread

  • Insert the pieces of brie and small spoonfuls of cranberry sauce into the slits of the bread. Alternate between brie and cranberry to distribute the fillings evenly throughout the loaf.

Step 6: Wrap and Bake

  • Wrap the entire bread loaf in aluminum foil and place it in the preheated oven. Bake for approximately 20 minutes, or until the brie is fully melted and oozing through the slits.

Step 7: Serve Warm

  • Carefully remove the bread from the oven and unwrap it. Transfer it to a serving platter and serve while warm for the best texture and flavor.

Notes

  • Ensure the butter is softened but not melted for easy mixing and spreading.
  • Be gentle when inserting the brie and cranberry to avoid tearing the bread.
  • Wrap the loaf tightly in foil to keep the heat concentrated and the cheese melted evenly.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: 450 kcal
  • Sodium: 600mg
  • Protein: 14g

 

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