Description
Festive cranberry brie sourdough pull-apart bread brings holiday cheer to dinner tables with its irresistible blend of tangy and creamy flavors. Warm, cheesy layers invite guests to indulge in this crowd-pleasing appetizer that promises joy in every delicious bite.
Ingredients
Scale
Main Ingredients:
- 1 round sourdough loaf (1 lb / 450 g)
- 8 ounces (225 g) brie cheese, sliced
- ½ cup (120 g) cranberry sauce
Herb and Seasoning Ingredients:
- 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)
Binding Ingredients:
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare the bread foundation by positioning the sourdough loaf on a parchment-lined baking sheet, creating a precise crosshatch pattern with a sharp serrated knife, carefully slicing 1-inch squares without penetrating the bottom crust.
- Delicately separate the bread segments, nestling creamy Brie slices into each intricate cut, then generously distribute vibrant cranberry sauce throughout the crevices, ensuring an even, tantalizing coverage.
- Craft a fragrant herb-infused butter by blending melted butter with aromatic rosemary, earthy thyme, and pungent garlic powder, then lovingly drizzle this luxurious mixture over the prepared loaf, allowing it to seep deeply into the bread’s architectural cuts.
- Envelop the seasoned loaf loosely in aluminum foil, transforming it into a steamy parcel within the preheated 350°F (175°C) oven, and bake for an initial 15-minute cycle to develop initial warmth and flavor melding.
- Unveil the foil, exposing the bread to direct heat, and continue baking for an additional 10-15 minutes until the exterior achieves a golden, crisp texture and the Brie reaches a molten, bubbling perfection.
- Remove from the oven, garnish with a sprinkle of fresh herbs, and present the pull-apart bread while still radiating warmth, inviting guests to tear into its decadent, cheese-laden segments.
Notes
- Choose a day-old sourdough loaf for better texture and easier cutting, as slightly stale bread holds its shape more effectively during the crosshatch technique.
- Opt for a soft Brie cheese that melts smoothly, ensuring each bread square gets a creamy, rich coating without becoming too runny.
- Consider using homemade or high-quality cranberry sauce with whole berries for a more vibrant and complex flavor profile that complements the cheese and herbs.
- Experiment with different herb combinations like sage, parsley, or chives to personalize the butter and create unique taste variations that suit your preference.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 40 mg