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Rustic Sourdough Pull-Apart Loaf 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: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 sourdough loaf, unsliced
  • 8 oz Brie cheese, sliced
  • 1 cup cranberry sauce
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh herbs (parsley and thyme), chopped
  • Salt, to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, mix softened butter with minced garlic, chopped herbs, and a pinch of salt to make garlic herb butter.
  3. Slice the sourdough loaf horizontally and vertically to create a grid pattern for pull-apart pieces, but don't cut all the way through.
  4. Insert slices of Brie cheese between the cuts.
  5. Spoon cranberry sauce into the crevices and over the top.
  6. Brush the loaf with the garlic herb butter.
  7. Place on a baking sheet and bake for 15-20 minutes until golden and melty.
  8. Serve warm.

Notes

For best results, use a fresh sourdough loaf. Adjust herbs to preference.

  • Author: Chef Sally
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Method: Appetizer
  • Cuisine: American

Nutrition

  • Calories: 450 kcal
  • Sugar: 10g
  • Fat: 25g
  • Carbohydrates: 45g
  • Protein: 15g