Go Back

Cranberry Brie Pull-Apart Bread

Cranberry brie pull-apart bread is baked until the Brie is melted and the sourdough is crisp at the edges. Cranberry sauce and rosemary butter tuck into the crosshatched loaf for a festive, shareable appetizer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the bread
  • 1 sourdough boule round, about 1-pound
For the filling
  • 8 oz Brie cheese cut into 1/2-inch cubes
  • 0.5 cup cranberry sauce whole-berry
  • 2 tbsp unsalted butter melted
  • 1 tsp rosemary fresh, finely chopped

Equipment

  • 1 rimmed baking sheet

Method
 

Prepare the bread
  1. Heat the oven to 350°F and set the boule on a rimmed baking sheet.
  2. Cut the boule into a 1-inch crosshatch pattern, slicing nearly to the bottom but keeping the base intact.
Assemble and bake
  1. Tuck the Brie cubes into the cuts.
  2. Spoon the cranberry sauce into the cuts, distributing it evenly.
  3. Stir the melted butter and rosemary together.
  4. Brush the mixture over the top and into the cuts.
  5. Loosely cover the boule with foil and bake for 20 minutes.
  6. Remove the foil and bake for 10 to 15 minutes, until the Brie is melted and the bread is crisp at the edges.
  7. Let the bread rest for 5 minutes before serving.

Notes

For even filling, tuck Brie into the cuts before spooning in the cranberry sauce. Refrigerate leftovers for up to 3 days; freezer: yes. For a gluten-free version, use a sturdy gluten-free boule.