A warm, gooey holiday appetizer made with crusty sourdough, creamy Brie, sweet-tart cranberry sauce, butter, garlic, and fresh rosemary. Cut into little pull-apart sections so everyone can tear off a cheesy, cranberry-filled bite.
Serves: 6–8
Prep: 15 minutes
Bake: 20–25 minutes
Total: 40 minutes
Ingredients
- 1 large round sourdough loaf
- 8 oz (225 g) Brie cheese
- ½ cup cranberry sauce, homemade or store-bought
- 3 tbsp unsalted butter, melted
- 1 garlic clove, finely minced
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, optional
- ¼ tsp black pepper
- Pinch of salt
- 1 tbsp fresh parsley or rosemary, for garnish
- Optional: 1 tbsp honey or maple syrup
- Optional: 2 tbsp chopped pecans or walnuts
Full Recipe
1. Prepare the bread
Preheat oven to 375°F (190°C).
Place the sourdough on a cutting board.
Using a sharp serrated knife, cut the bread crosswise and lengthwise in a grid pattern.
Don’t cut all the way through the bottom—the loaf should remain connected.
2. Add the Brie
Cut the Brie into thin pieces or small chunks.
Gently open the cuts in the sourdough and tuck pieces of Brie deep into the spaces.
Try to distribute the cheese throughout the entire loaf so every section gets plenty of melted Brie.
3. Add cranberry
Spoon cranberry sauce into the cuts between the bread pieces.
Don’t overfill—the cranberry will bubble as it heats.
4. Make the herb butter
Combine:
- Melted butter
- Garlic
- Rosemary
- Thyme
- Black pepper
- Pinch of salt
Brush the mixture generously over the top of the loaf, allowing it to drip into the cuts.
For a sweeter version, mix 1 tbsp honey or maple syrup into the butter.
5. Wrap and bake
Place the bread on a sheet of foil.
Loosely wrap the loaf, leaving enough room for the cheese to melt.
Bake for 15 minutes.
6. Brown the top
Open the foil and return the bread to the oven for another 5–10 minutes, until:
- Brie is completely melted
- Bread is crisp and golden
- Cranberry sauce is bubbling slightly
For extra browning, broil for 1–2 minutes, watching carefully.
7. Garnish & serve
Remove from the oven and let it cool for about 5 minutes.
Garnish with fresh rosemary or parsley.
Serve warm and let everyone pull apart the cheesy pieces.
Tips for the Best Pull-Apart Bread
- Use a sturdy sourdough: A round boule holds the filling better than soft sandwich bread.
- Don’t cut through the bottom: This keeps the loaf together while baking.
- Use cold Brie: It’s easier to slice and tuck into the bread.
- For extra gooeyness: Add Brie deep into the cuts rather than only on top.
- For a festive finish: Add fresh cranberries and rosemary after baking.
- For extra crunch: Sprinkle chopped nuts over the top before baking.
Nut & Allergen Information
Is it nut-free?
Yes, the basic recipe is nut-free.
The optional pecans or walnuts are not necessary and should be omitted if serving someone with a tree-nut allergy.
| Ingredient | Potential allergen |
|---|---|
| Sourdough bread | Wheat/gluten |
| Brie | Milk/dairy |
| Butter | Milk/dairy |
| Cranberry sauce | Usually nut-free; check packaged label |
| Pecans/walnuts | Tree nuts — optional |
| Garlic/herbs | No major allergens |
If preparing for someone with a serious allergy, check the labels on the bread, cranberry sauce and Brie for allergen statements and possible cross-contact.
Q&A
Can I use Camembert instead of Brie?
Yes. Camembert melts beautifully and gives a stronger, earthy flavor.
Can I use cranberry jam?
Yes, but choose a relatively tart cranberry preserve so the bread doesn’t become overly sweet.
Can I make it ahead?
You can assemble the loaf several hours ahead, cover it and refrigerate. Bake shortly before serving.
Can I use leftover cranberry sauce?
Absolutely! This is an excellent way to use leftover holiday cranberry sauce.
Can I make it without garlic?
Yes. Simply use herb butter with rosemary and thyme.
What nuts work best?
Pecans and walnuts are particularly good. Add them only if allergies aren’t a concern.
Can I make it sweeter?
Add a light drizzle of honey or maple syrup after baking.
Can I make it savory instead?
Yes. Reduce the cranberry and add caramelized onions, rosemary and a little black pepper.
How do I reheat leftovers?
Wrap loosely in foil and warm at 325°F (165°C) for about 10 minutes. Avoid microwaving if you want the bread to remain crisp.
What should I serve it with?
It pairs especially well with a charcuterie board, roasted nuts, grapes, apple slices, pear slices or a simple green salad.