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Cranberry Brie Pull Apart Sourdough Bread

Prepare yourself for fall with this Cranberry Brie Pull Apart Sourdough Bread! It’s a show-stopping appetizer that’s sure to steal the show at all your holiday gatherings. You can prepare the butter ahead of time, freeze the bread for up to a month, and the whole thing comes together in about 35 minutes. I love serving it with a balsamic reduction drizzle for even more fun, but make one bite and I guarantee it’ll be your new favorite!

  • Total Time: 35 minutes
  • Yield: 6-8 1x

Ingredients

Scale
  • For the garlic herb butter:
  • 1/2 cup (8 Tablespoons; 113g) unsalted butter, softened to room temperature
  • 5 cloves garlic, finely chopped or minced
  • 2 Tablespoons chopped fresh rosemary
  • 1 Tablespoon chopped fresh sage
  • 1/2 teaspoon salt
  • Bread:
  • 1 loaf unsliced rustic sourdough bread
  • For filling:
  • 8 ounces (226g) Brie cheese, cubed
  • 1 cup (120g) fresh or frozen* cranberries (do not thaw)
  • 1/2 cup (120ml) cranberry sauce (homemade or store-bought)
  • For serving: extra cranberry sauce or balsamic reduction for drizzling

Instructions

  1. Line a large baking sheet with parchment paper or a silicone baking mat (to catch any butter that might drip), and place the sourdough loaf on top. Set aside.
  2. In a medium bowl, beat the softened butter, garlic, rosemary, sage, and salt together with a spoon or handheld mixer on medium speed until combined. Taste, and add a bit more salt if needed. Set aside.
  3. Using a long serrated knife, score the bread in a 2-inch wide diamond pattern. Do not cut all the way through the bottom crust, but cut pretty deep (about 1/2 inch above the bottom crust. See photos on website for a visual).
  4. Stuff the Brie into the scored crevices. Try to get some in as many crevices as possible. Then, stuff the cranberries and cranberry sauce into the crevices too. Use your fingers or a utensil if needed. You want it to be pretty stuffed!
  5. Spread or brush the garlic herb butter all over the top of the bread, trying to get it into the crevices and exposed areas as much as possible.
  6. Bake at 375°F (190°C) for 22-25 minutes or until the butter is bubbling, the top is golden, and the bread is just starting to harden on the edges. Make sure the cheese is melty inside by breaking one of the sections open with a fork to check.
  7. Remove from the oven, drizzle with extra cranberry sauce or a balsamic reduction if desired, and serve warm.

Notes

*Fresh cranberries work better than frozen, but frozen cranberries add a great tartness (just don’t thaw them or they’ll turn soggy). If you can’t find sage, use thyme instead. Use a whole loaf of sourdough bread weighing around 12-15 ounces (340-425g) or 14-16 inches long (if it’s smaller, only use 4 ounces (113g) Brie and scale the butter back). The size of the loaf doesn’t matter much as long as it’s unscored like this. Bread is best enjoyed immediately, but leftovers keep well in the refrigerator for 2 days—reheat in a 300°F (150°C) oven for 10-15 minutes.

  • Author: Chef Sally
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Method: Appetizer
  • Cuisine: American

Nutrition

  • Calories: 338kcal
  • Sugar: 5g
  • Fat: 15g
  • Carbohydrates: 38g
  • Protein: 13g