Name: Pull-Apart Sourdough Brie and Cranberry Bread Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 loaf sourdough bread; 1 wheel brie cheese; 1 cup dried cranberries; 1/4 cup melted butter; 2 tablespoons honey; 1 tablespoon chopped fresh rosemary

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Introduction

Pull-apart sourdough bread filled with creamy brie and sweet dried cranberries makes for an irresistible appetizer or snack. This easy recipe combines melty cheese, fragrant rosemary, and honey-butter for a perfect blend of flavors. Perfect for sharing at gatherings or enjoying warm anytime.

The image shows a close-up of golden brown baked bites with a shiny, slightly crispy top sprinkled with coarse salt. These bite-sized pieces are layered with soft, melted white cheese, shiny red cranberry pieces nestled between the cubes, and small sprigs of fresh green rosemary scattered on top. The texture of the bites looks soft inside but crispy on the outside. All the pieces are on a white plate, set on a white marbled surface, with soft lighting highlighting the glistening cheese and vibrant red cranberries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf sourdough bread
1 wheel brie cheese
1 cup dried cranberries
1/4 cup melted butter
2 tablespoons honey
1 tablespoon chopped fresh rosemary

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Using a sharp knife, make diagonal cuts in the sourdough bread, being careful not to cut all the way through to the bottom. Create a grid pattern for easy pulling apart.
Step 3: Cut the brie cheese into small pieces and stuff them into the cuts you made in the bread.
Step 4: Sprinkle the dried cranberries generously over the top of the bread, allowing some to fall into the cuts.
Step 5: In a small bowl, mix the melted butter, honey, and chopped rosemary. Drizzle this mixture evenly over the bread, making sure some seeps into the cuts.
Step 6: Wrap the bread in aluminum foil and place it on a baking sheet to help retain moisture while baking.
Step 7: Bake for 15 minutes, then uncover and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Step 8: Remove from the oven and let cool slightly before serving warm to enjoy the cheesy, cranberry-filled pull-apart bread.

Tips & Variations

Add chopped walnuts or pecans into the cuts for extra crunch and texture.
Swap dried cranberries with dried cherries or apricots for a different flavor twist.
Pair this bread with a glass of your favorite white or rosé wine for an elevated experience.
Use fresh rosemary for a more fragrant herbal note, or substitute with thyme if preferred.

Storage

Store any leftovers wrapped tightly in foil or plastic wrap at room temperature for up to 1 day. For longer storage, refrigerate in an airtight container for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through and the cheese is melty again.

How to Serve

The image shows close-up golden cubes of toasted bread layered with melted cheese on top, each piece sprinkled with salt crystals. Between the bread cubes, there are deep red cranberry pieces and fresh green rosemary sprigs visible. The texture of the bread looks crispy and soft inside. All this is placed on a white plate, resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, rustic breads like ciabatta or a sturdy artisan loaf work well. Just be sure the bread is large enough to hold the cheese and fillings without falling apart.

Is it possible to make this recipe dairy-free?

To make a dairy-free version, substitute the brie cheese with a plant-based cheese alternative that melts well. Use dairy-free butter or oil for the drizzle. The texture and flavor will differ but still delicious.