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A rustic sourdough loaf scored into a pull-apart pattern, filled with rich Brie cheese, vibrant cranberry sauce, and brushed with aromatic garlic herb butter before baking to golden, melty perfection

Pull-Apart Sourdough with Brie and Cranberry

A rustic sourdough loaf scored into a pull-apart pattern, filled with rich Brie cheese, vibrant cranberry sauce, and brushed with aromatic garlic herb butter before baking to golden, melty perfection.

  • Total Time: 40 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 1 loaf sourdough bread
  • 8 oz Brie cheese, sliced
  • 1 cup cranberry sauce
  • 4 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tbsp fresh herbs (like thyme or rosemary), chopped
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Score the sourdough loaf into a pull-apart pattern without cutting all the way through.
  3. Stuff slices with Brie cheese and cranberry sauce.
  4. Mix melted butter with garlic, herbs, salt, and pepper.
  5. Brush the garlic herb butter over the loaf.
  6. Bake for 20-25 minutes or until golden and melty.
  7. Serve warm.

Notes

Allow the loaf to cool slightly before pulling apart. Adjust seasonings to taste. Great as an appetizer or side.

  • Author: Chef Sally
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Appetizer
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 20g
  • Fat: 15g
  • Carbohydrates: 45g
  • Protein: 10g