Description
A stunning pull-apart bread made with sourdough, gooey brie, and tart cranberry sauce. Perfect for holiday gatherings or any party appetizer.
Ingredients
Scale
- 1 large round sourdough bread loaf
- 8 oz (226 g) brie cheese, rind removed and cut into small cubes
- 1 cup (240 ml) whole berry cranberry sauce
- 1/2 cup (60 g) chopped pecans or walnuts (optional)
- 1/4 cup (60 g) unsalted butter, melted
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Using a sharp bread knife, make diagonal cuts in the sourdough loaf about 1 inch apart, being careful not to cut all the way through the bottom. Rotate the loaf 90° and make another set of diagonal cuts to create a grid pattern (pull-apart style).
- In a small bowl, combine melted butter, rosemary, thyme, garlic powder, and salt.
- Brush the butter mixture generously over the bread, making sure to get into the cuts.
- Carefully stuff the brie cubes into the cuts of the bread, distributing evenly.
- Spoon the cranberry sauce over the bread, pushing some into the cuts and spreading the rest on top.
- If using nuts, sprinkle them over the top and press lightly.
- Wrap the bread loosely in foil (or place on baking sheet and tent with foil) and bake for 15 minutes.
- Remove foil and continue baking for another 10-15 minutes, until the cheese is melted and the bread is golden brown and crispy.
- Serve immediately while warm, pulling apart pieces to share.
Notes
You can use fresh or frozen cranberries to make your own cranberry sauce. If you prefer a sweeter version, add a little maple syrup or honey to the cranberry sauce. For a spicy twist, add a pinch of red pepper flakes.
Nutrition
- Calories: 320 kcal
- Sugar: 12 g
- Fat: 16 g
- Carbohydrates: 38 g
- Protein: 10 g