Cranberry Goat Cheese Sourdough Pull-Apart Bread (Print version)
A warm sourdough loaf stuffed with goat cheese, cranberries, pecans, thyme, butter, and honey for an easy pull-apart appetizer.
# Ingredients:
For the loaf
01 -
1 round sourdough loaf, about 1 lb (450 g)
02 -
4 oz (113 g) soft goat cheese, at room temperature
03 -
1/2 cup (65 g) dried cranberries
04 -
1/3 cup (35 g) chopped pecans
For the topping
05 -
3 tablespoons (42 g) unsalted butter, melted
06 -
1 tablespoon fresh thyme leaves
07 -
1/4 teaspoon fine salt
08 -
2 tablespoons honey, for drizzling
09 -
Freshly ground black pepper, optional
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Place a large sheet of foil on a baking tray and set the sourdough loaf on top.
02 -
Use a serrated knife to cut the loaf in a 1-inch crosshatch pattern. Stop about 1/2 inch from the bottom so the loaf stays attached.
03 -
Gently open the cuts and tuck in the goat cheese, dried cranberries, and chopped pecans. Try to spread the filling evenly through the center and edges.
04 -
Spoon the melted butter over the loaf and into the cracks. Sprinkle with thyme, salt, and a little black pepper if using.
05 -
Wrap the loaf loosely in foil and bake for 15 minutes, until the center is warm and the cheese has softened.
06 -
Open the foil and bake for 8-10 minutes more, until the top is crisp and golden. Drizzle with honey and serve warm.
# Good to know:
01 -
Best served warm while the goat cheese is soft.
02 -
Use a sturdy round or oval sourdough loaf for clean pulling.
03 -
Nutrition is an estimate per serving.