Indulge in the perfect blend of sweet and savory with this Cranberry Brie Pull-Apart Bread. Crusty sourdough bread is filled with gooey melted brie cheese and tangy cranberry sauce, making it an irresistible appetizer or snack for any occasion.
Ingredients
- 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
Instructions
Step 1: Preheat Oven and Prepare Bread
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Bread: Using a serrated knife, carefully slice the sourdough bread horizontally and vertically, creating a grid pattern, but ensure not to cut all the way through. Leave the bottom crust intact to hold the bread together.
Step 2: Melt Butter and Seasoning
- Melt Butter: In a small saucepan or microwave-safe bowl, melt the butter.
- Add Herbs: Stir in the dried thyme and rosemary into the melted butter, mixing well.
Step 3: Stuff Bread with Brie and Cranberry Sauce
- Fill Bread: Place the chopped or cubed brie cheese between the slices of the sourdough bread, ensuring even distribution.
- Add Cranberry Sauce: Spoon the whole berry cranberry sauce over the brie cheese, allowing it to seep into the crevices of the bread.
- Drizzle Butter: Pour the melted butter mixture evenly over the top of the bread, making sure to cover all areas.
- Season: Sprinkle kosher salt over the top of the bread, to taste.
Step 4: Bake
- Wrap in Foil: Wrap the stuffed sourdough bread loosely in aluminum foil, ensuring it is sealed but not too tight.
- Bake: Place the foil-wrapped bread on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the brie cheese is melted and gooey.
- Uncover and Brown: Remove the foil and bake for an additional 5-10 minutes, or until the bread is golden brown and crispy on top.
Step 5: Serve
- Cool Slightly: Allow the Cranberry Brie Pull-Apart Bread to cool for a few minutes before serving to avoid burning.
- Slice and Enjoy: Slice the bread into portions and serve warm, allowing guests to pull apart the cheesy, cranberry-filled slices.
Cook’s Tips and Variations
- Fresh Herbs: Substitute dried herbs with fresh thyme and rosemary for an extra burst of flavor.
- Cranberry Variation: Experiment with different types of cranberry sauce, such as homemade or jellied, depending on your preference.
- Nuts: Add a sprinkle of chopped pecans or walnuts for added texture and crunch.
- Sweet and Spicy: For a kick of heat, drizzle a bit of honey or sprinkle red pepper flakes over the top before baking.
Cranberry Brie Pull-Apart Bread is a delightful combination of flavors and textures, perfect for entertaining or enjoying as a special treat. The warm, gooey brie cheese melds perfectly with the tangy cranberry sauce, creating a savory-sweet sensation with every bite. Whether served as an appetizer, snack, or even a festive holiday dish, this pull-apart bread is sure to be a crowd-pleaser.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of bread?
A: While sourdough bread works wonderfully for this recipe, you can also use other crusty bread varieties such as French bread or Italian bread.
Q: How do I store leftovers?
A: Store any leftover Cranberry Brie Pull-Apart Bread in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven or toaster oven until warmed through before serving.
Q: Can I make this bread ahead of time?
A: You can prepare the stuffed bread in advance and refrigerate it, tightly wrapped in foil, for up to 24 hours before baking. Allow it to come to room temperature before baking as directed.
Q: What can I serve with this pull-apart bread?
A: This bread pairs beautifully with a variety of accompaniments, such as mixed greens salad, fresh fruit, or charcuterie board items like cured meats and cheeses.
Enjoy creating and sharing this Cranberry Brie Pull-Apart Bread with your friends and family—it’s a delightful and indulgent treat that’s perfect for any occasion!
