Description
Cranberry Brie Sourdough Pull-Apart Bread is a showstopping holiday appetizer that combines the best of sweet, savory, and cheesy flavors. With its gooey, melted Brie, tangy cranberry sauce, and aromatic herbs, this pull-apart bread is sure to impress your guests and have them reaching for more.
Ingredients
- 1 large round loaf of sourdough bread
- 8 ounces cubed Brie cheese
- 1 tablespoon garlic powder
- 1 cup cranberry sauce
- 4 tablespoons unsalted butter, melted
- 2 tablespoons fresh thyme leaves (or dried thyme)
Instructions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.
2. Using a sharp serrated knife, cut the sourdough bread into a grid pattern by slicing both horizontally and vertically, without cutting all the way through.
3. In a small bowl, mix the melted butter and garlic powder. Brush the inside of the bread cuts generously with the garlic butter mixture.
4. Gently stuff the cubed Brie cheese into the cuts of the bread, making sure to distribute it evenly. Spoon the cranberry sauce into the cuts.
5. Sprinkle fresh thyme leaves (or dried thyme) over the top of the bread.
6. Place the stuffed bread on the prepared baking sheet and bake for 15-20 minutes, or until the cheese is melted and the bread is golden.
7. Remove from the oven and garnish with fresh rosemary or thyme sprigs. Serve warm.
Notes
Consider offering a creamy garlic dip, a zesty cranberry salsa, or a tangy balsamic glaze for drizzling.
For wine pairings, a crisp Sauvignon Blanc or light-bodied Pinot Grigio complements the rich Brie well.
- Prep Time: 30
- Cook Time: 20
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 300
- Sugar: 10
- Sodium: 300
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
- Cholesterol: 40