All the magic of baked brie stuffed into an easy-to-make pull apart loaf.
To know brie is to love it, and when it’s stuffed into every nook and cranny of a warm round of sourdough and paired with tart cranberry and fragrant herbs? Well, that’s more of a head over heels situation. This Cranberry Brie Pull-Apart Bread makes for a seriously yummy appetizer but I wouldn’t blame you at all if you went ahead and made an entire meal out of it. It’s easier to make than it appears and is bursting with warm melty brie and sweet and tangy cranberry sauce. In other words, it’s positively dreamy.
So how do you make this magic happen? Well, it’s simple really. You’re going to take a round of sourdough and slice into it horizontally and vertically until you have one inch sections, but take care not to cut all the way through. The bread should still be attached at the bottom to hold it all together. Then you brush the entire thing – inside and out – with melted butter that’s been seasoned with thyme and rosemary.
But that’s not even the best part. The best part is that you’re also going to stuff the entire thing with slices of brie and whole berry cranberry sauce. You could use fresh cranberries, but I personally like the hint of sweetness that prepared cranberry sauce brings to the party here. It will seem like it’s overstuffed, but never fear, it all works out just fine in the end.
Wrap the entire loaf up in foil and let it bake until the bread is warm and the brie is perfectly gooey.
And I mean perfectly gooey. There are some beautiful cheese pulls that come with this bread.
It has the same magic as baked brie, but the pull-apart delivery makes it easy to share and very fun to consume. I love this as a holiday appetizer but I find that it really works all year round, just swap those cranberries for some apricot preserves in the spring!
Cranberry Brie Pull-Apart Bread
Serves 9 Prep 10m Cook 30m
- 1 large round sourdough bread
- 1/2 cup (1 stick) butter
- 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
- Preheat oven to 350°F.
- Slice bread horizontally and vertically to create 1-inch cubes but taking care not to slice all the way through.
- In a small bowl, combine the butter, thyme, and rosemary. Season with salt and stir to combine.
- Place bread on a baking sheet and brush with butter mixture, taking care to get butter inside all of the slices.
- Stuff each space with brie and cranberry sauce and wrap bread in foil. Bake until cheese has melted, about 20 minutes.
- Unwrap and serve hot. Enjoy!
Recipe adapted from Half Baked Harvest.