Description
This Pull-Apart Sourdough Brie and Cranberry Bread is a warm, gooey appetizer perfect for gatherings. With a crusty sourdough loaf filled with creamy brie and tart cranberry sauce, it’s a crowd-pleaser that combines savory and sweet flavors.
Ingredients
Scale
- 1 large round sourdough bread loaf
- ½ cup (1 stick) butter, softened
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 (16 oz) wheel of brie, chopped or cubed
- 1½ cups whole berry cranberry sauce
- Kosher salt, to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Bread: Slice the sourdough loaf horizontally and vertically to create a grid of 1-inch cubes, being careful not to cut all the way through the bottom crust.
- Make the Herb Butter: In a small bowl, mix together the softened butter, dried thyme, and dried rosemary. Season with a pinch of salt and stir until well combined.
- Brush the Bread with Herb Butter: Place the sliced bread on a baking sheet. Carefully brush the herb butter mixture into the slits of the bread, ensuring it penetrates deep into the cuts.
- Stuff the Bread: Fill each space in the bread with pieces of brie and spoonfuls of cranberry sauce.
- Wrap and Bake: Wrap the bread loaf in foil and bake in the preheated oven for about 20 minutes, or until the cheese is melted and gooey.
- Serve: Unwrap the bread, place it on a serving platter, and serve hot.
Notes
- For a spicier kick, consider adding red pepper flakes to the herb butter.
- You can substitute the brie with another soft cheese like camembert if preferred.
- Prep Time: 15 mins
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg