Warm Cranberry Brie Sourdough Pull Apart Bread for Sharing (Print version)
Crusty sourdough stuffed with brie, cranberry sauce, herbs, and butter, baked until golden and melty for an easy sharing appetizer.
# Ingredients:
For the bread
01 -
1 round sourdough loaf, about 1 lb (450 g)
02 -
8 oz (225 g) brie cheese, chilled and cut into small cubes
03 -
3/4 cup (180 g) thick cranberry sauce
04 -
1/3 cup (35 g) chopped pecans
For the herb butter
05 -
4 tablespoons (56 g) unsalted butter, melted
06 -
1 tablespoon chopped fresh rosemary
07 -
1 teaspoon fresh thyme leaves
08 -
1/2 teaspoon finely grated orange zest
09 -
1/4 teaspoon garlic powder
10 -
1/4 teaspoon fine salt
11 -
1/8 teaspoon black pepper
For serving
12 -
Flaky salt, to finish
13 -
Extra rosemary sprigs, optional garnish
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
02 -
Place the sourdough loaf on the baking sheet. Use a serrated knife to cut a 1-inch crosshatch pattern into the bread, stopping about 1/2 inch from the bottom so the loaf stays attached.
03 -
Stir the melted butter with rosemary, thyme, orange zest, garlic powder, salt, and black pepper.
04 -
Tuck brie cubes into the cuts, then spoon cranberry sauce into the pockets. Spoon the herb butter over the loaf, letting it drip into the cuts.
05 -
Cover the loaf loosely with foil and bake for 15 minutes, until the brie starts to melt in the center.
06 -
Uncover, sprinkle with pecans, and bake for 5-8 minutes more, until the top is crisp and the cheese is bubbling.
07 -
Finish with flaky salt and extra rosemary if using. Let the loaf rest for 5 minutes, then serve warm for pulling apart.
# Good to know:
01 -
Best served warm within 20 minutes of baking.
02 -
Use thick cranberry sauce so the bread does not turn soggy.
03 -
Trim the thick brie rind if you want a creamier melt.