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Brie Cranberry Pull-Apart Sourdough

A delicious pull-apart sourdough loaf filled with creamy Brie cheese and tangy cranberry sauce, brushed with garlic herb butter before baking to golden perfection.

  • Total Time: 40-45 minutes
  • Yield: 6-8 1x

Ingredients

Scale
  • 1 large sourdough boule
  • 8 oz Brie cheese, cut into cubes
  • 1 cup cranberry sauce (homemade or store-bought)
  • 4 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh thyme, chopped
  • Salt, to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Using a sharp bread knife, score the sourdough boule into a pull-apart pattern by making deep cuts about 1 inch apart, not cutting all the way through the bottom.
  3. Insert cubes of Brie cheese and spoonfuls of cranberry sauce into the cuts, distributing evenly throughout the loaf.
  4. In a small bowl, mix the melted butter with minced garlic, chopped parsley, thyme, and a pinch of salt.
  5. Brush the garlic herb butter generously over the top and into the cuts of the loaf.
  6. Wrap the loaf loosely in foil and bake for 15 minutes.
  7. Remove the foil and bake for an additional 10-15 minutes until golden and the cheese is melty.
  8. Serve warm.

Notes

For best results, use a fresh sourdough boule. If the cranberry sauce is too thick, warm it slightly before inserting. This appetizer pairs well with a festive spread.

  • Author: Chef Sally
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Method: Appetizer
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 12g
  • Fat: 18g
  • Carbohydrates: 35g
  • Protein: 10g