Description
This easy Cranberry Brie Pull-Apart Bread is one of the best holiday appetizer ideas for sharing with family and friends. A crusty sourdough loaf is filled with creamy brie and sweet cranberry sauce before baking until the cheese turns wonderfully gooey. With quick preparation and simple ingredients this festive bread is perfect for a Christmas party or Thanksgiving brunch. Serve it with healthy vegetable sides for a balanced holiday spread everyone can enjoy.
Ingredients
- 1 large round loaf about 1 pound Round sourdough bread
- 8 ounces Brie cheese
- 1/2 cup Whole berry cranberry sauce
- 2 tablespoons Unsalted butter
- 1 tablespoon finely chopped Fresh rosemary
Instructions
- Place the round sourdough loaf on a sturdy cutting board. Use a sharp serrated bread knife to make deep parallel cuts across the top while stopping about half an inch before reaching the bottom. Rotate the loaf and repeat the cuts in the opposite direction to form a loose crosshatch pattern.
The bread should now have uneven square and rectangular sections that can separate slightly while remaining connected at the base. Gently open a few gaps with your fingers to check that the cuts are deep enough to hold the cheese. Keep the bottom crust intact so the loaf stays together during baking.
- Cut the eight ounces of brie into small irregular cubes or thin wedges that can fit between the bread sections. Keep the edible rind attached unless you prefer to remove it. Gently separate the cuts and tuck the cheese into the openings throughout the loaf.
Place some brie pieces deeper into the bread and leave others closer to the top so small white cheese pockets remain visible. Use all the cheese while distributing it across the loaf without forcing the bread sections apart. The bread should look generously filled but still hold its round shape.
- Transfer the cheese-filled loaf onto a parchment-lined baking tray. Gently spread the bread sections apart where needed and spoon the half cup of whole berry cranberry sauce into the openings. Allow the cranberry filling to settle around the brie while leaving some of the cheese and bread crust visible.
Stir the finely chopped rosemary into the melted butter and brush the mixture over the exposed bread surfaces. Let a little butter run into the cuts while keeping the cranberry sauce in distinct pockets. The loaf should now show a colorful combination of red cranberries and pale brie with small green rosemary pieces scattered across the golden crust.
- Preheat the oven to 350°F or 175°C. Loosely cover the filled loaf with aluminum foil and bake it for 20 minutes so the cheese can soften without the exposed bread becoming too dark. Remove the foil and continue baking for another 10 minutes or until the brie is melted and the crust is lightly toasted.
The cheese should now look soft and glossy as it settles into the bread cuts. Some melted brie may bubble around the cranberry filling while the exposed crust develops a deeper golden color. Remove the loaf from the oven when the cheese is fully melted and allow it to rest for a few minutes before serving.
- Let the baked bread rest for about five minutes so the melted cheese can settle slightly. Gently pull one connected section away from the loaf while the filling is still warm. Separate the piece carefully to reveal the soft bread interior and creamy melted brie between the golden crust layers.
Place one generous portion on a clean white plate with the exposed cheesy interior facing outward. Allow a little cranberry sauce to remain along the torn edges and let a few strands of melted brie stretch naturally across the bread. Serve immediately while the cheese is still soft and easy to pull apart.
Notes
Pro Tips:
- Choose a round sourdough loaf with a firm crust because it holds the cranberry and melted brie securely without becoming too soft.
- Cut the bread deeply but keep the bottom intact so the loaf stays connected and guests can easily pull away individual cheesy sections.
- Use thick whole berry cranberry sauce and spread it unevenly between the cuts to prevent the bread from becoming soggy during baking.
- Serve the bread soon after baking because the cheese stays soft and stretchy while the exposed sourdough crust remains golden and crisp.
Storage: Refrigeration: Allow the bread to cool before storing leftovers in an airtight container. Refrigerate within two hours of baking and keep for up to three days. The bread will soften slightly as the cranberry filling and melted cheese settle into the crust.
Freezing: For longer storage you can freeze individual baked portions after they have cooled completely. Wrap each portion tightly and place the wrapped pieces in a freezer-safe container for up to one month for the best quality. Thaw overnight in the refrigerator before reheating.
Reheating: Place refrigerated portions on a baking tray and cover loosely with foil. Warm in a 325°F oven for approximately 10 to 15 minutes or until the cheese is heated through. Remove the foil during the final few minutes if you want the crust to become slightly crisp again.
Make Ahead: Assemble the bread with the brie and cranberry filling several hours before baking and refrigerate it covered. Add the rosemary butter shortly before baking for the best crust texture. Bake directly from the refrigerator while allowing a few additional minutes if the center is still cool.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American