Cranberry Brie Pull-Apart

This gooey cranberry brie sourdough pull-apart bread transforms a simple loaf into a festive appetizer that never fails to impress guests. The combination of melty brie cheese and tart cranberries nestled in buttery herb-infused bread creates an irresistible flavor profile perfect for holiday gatherings.

I first created this pull-apart bread when hosting an impromptu holiday gathering and needed something impressive with minimal effort. The empty platter and requests for the recipe confirmed it would become my signature holiday appetizer for years to come.

• Large round sourdough bread loaf: chosen for its sturdy crust and slightly tangy flavor that complements the fillings
• Butter: softened to room temperature creates the perfect base for herbs and ensures even distribution
• Dried thyme: adds earthy aromatic notes that pair beautifully with the richness of the cheese
• Dried rosemary: provides piney fragrance and visual appeal throughout the bread
• Brie wheel: with the rind intact melts into creamy pockets of indulgence
• Whole berry cranberry sauce: offers bursts of sweetness and vibrant color contrast
• Kosher salt: enhances all flavors and balances the sweetness of cranberries

Step-by-Step Instructions

Preheat Your Oven:

Set your oven to 350°F so it reaches the perfect temperature while you prepare the bread. This moderate heat allows the cheese to melt slowly without burning the bread exterior.

Create The Grid Pattern:

Using a serrated knife, carefully slice the sourdough horizontally and vertically to create a crosshatch pattern with approximately 1-inch spacing between cuts. Take care to leave the bottom crust intact so the loaf holds together. The depth of your cuts should reach almost to the bottom without breaking through.

Prepare The Herb Butter:

Combine the softened stick of butter with the dried thyme and rosemary in a small bowl. Add a pinch of kosher salt and mix thoroughly until herbs are evenly distributed. The butter should be soft enough to spread easily but not completely melted.

Fill The Bread:

Using a pastry brush or knife, work the herb butter mixture into each cut, making sure it reaches deep inside. Take your time with this step as it ensures flavor in every bite. Next, tuck small pieces of brie and spoonfuls of cranberry sauce into the cuts, alternating between them for even distribution throughout the loaf.

Bake To Perfection:

Wrap the entire stuffed loaf in aluminum foil, creating a sealed package that traps steam and helps the cheese melt evenly. Place on a baking sheet and bake for approximately 20 minutes or until the cheese becomes completely melted and gooey.

Serve With Flair:

Remove from the oven, carefully unwrap the foil, and transfer to a serving platter. The golden bread with visible pockets of melted cheese and cranberry will create an impressive presentation. Serve immediately while still warm for the best pull-apart experience.

The cranberry sauce is truly the magical ingredient in this recipe. My grandmother always made fresh cranberry sauce for Thanksgiving, and incorporating it into this pull-apart bread has become my way of honoring her holiday traditions while creating new ones with my own family.

Make-Ahead Options

This pull-apart bread can be completely assembled up to 24 hours before baking. Simply prepare the bread with butter, cheese, and cranberry as directed, then wrap tightly in foil and refrigerate. When ready to serve, remove from the refrigerator 30 minutes before baking to allow it to come to room temperature, then bake as directed. This time-saving approach makes it perfect for busy holiday gatherings when you want to focus on your guests rather than last-minute preparation.

Ingredient Variations

While this recipe shines with brie and cranberry, several delicious variations can create entirely new flavor experiences. Try substituting camembert for a stronger flavor profile or goat cheese for tangy brightness. For the sweet component, fig jam offers a sophisticated alternative to cranberry sauce, while honey drizzled over the cheese creates a simpler sweetness. Fresh herbs can replace dried when available, simply double the amount called for. During summer months, consider using fresh berries instead of cranberry sauce for a seasonal twist.

Serving Suggestions

This pull-apart bread works beautifully as part of a larger appetizer spread or as a standalone starter. For a complete holiday appetizer arrangement, pair it with a charcuterie board featuring cured meats, additional cheeses, nuts, and fresh fruit. The bread also complements creamy soups or festive salads when served as a side dish. Provide small plates and napkins for guests, as the melted cheese makes this a deliciously messy treat. A crisp white wine like Sauvignon Blanc or sparkling prosecco balances the richness of the cheese.

Frequently Asked Questions

→ How do I prevent the bread from drying out?

Wrap the bread in aluminum foil before baking. This locks in moisture and prevents the bread from drying out while the cheese melts.

→ Can I use different cheese instead of Brie?

Yes, you can substitute Brie with Camembert, Fontina, or any other soft, melty cheese for a similar gooey texture.

→ Can I make this ahead of time?

You can prepare the bread with butter, Brie, and cranberry sauce, wrap it in foil, and refrigerate. Bake it just before serving for the best results.

→ What can I serve with this pull-apart bread?

Pair this bread with fresh green salads, roasted vegetables, or a charcuterie board for a complete appetizer spread.

→ Can I use store-bought cranberry sauce?

Absolutely! Store-bought cranberry sauce works perfectly and saves time. Choose a whole-berry version for the best texture.