If you’re searching for a showstopping appetizer that captures all the best holiday flavors in a single bite, Pull-Apart Sourdough Brie and Cranberry Bread is your ticket to instant crowd-pleasing magic. Imagine warm sourdough bursting at the seams with creamy brie, sweet-tart cranberry, and flecks of fragrant rosemary, all drizzled with garlic butter. This recipe turns a humble boule into a gooey, golden centerpiece—tearable, shareable, and utterly irresistible.
Ingredients You’ll Need
Pull-Apart Sourdough Brie and Cranberry Bread is all about letting just a handful of superb ingredients shine. Each one adds a little something special to the final bite, so don’t skip or skimp—each element plays its part for next-level flavor and texture.
- Sourdough boule: This bread is the base and heart of the recipe, giving rustic flavor and a chewy, irresistible structure.
- Brie cheese: Rich, ultra-creamy and perfectly meltable, brie makes every pull-apart bite dreamy and luxurious.
- Whole berry cranberry sauce: Brings a sweet-tart pop that cuts through the richness and brings festive color.
- Fresh rosemary: Piney, aromatic rosemary gives herbal freshness and makes every bite smell incredible.
- Unsalted butter: Melted and drizzled through the crevices for that classic golden finish and to tie every layer together.
- Garlic clove: A touch of minced garlic in the butter infuses every nook with savory depth.
- Pinch of salt: Just a bit sharpens all the other flavors and balances the sweetness of the cranberry.
How to Make Pull-Apart Sourdough Brie and Cranberry Bread
Step 1: Prep the Sourdough Boule
Start by preheating your oven to 350°F (175°C). Place your sourdough boule on a cutting board, then, with a steady hand and a sharp serrated knife, make crosshatch slices about 1 inch apart. Be extra careful not to cut all the way to the bottom—you want to leave just enough intact so the bread holds together for that perfect pull-apart effect. Rotate and repeat to form a deeply satisfying grid pattern.
Step 2: Make the Garlic Butter
In a small bowl, stir together your melted butter, the minced garlic, and a pinch of salt. This buttery elixir will soak into every bread crevice, carrying garlicky aroma and rich flavor straight into the heart of your loaf.
Step 3: Fill the Bread
Gently separate the bread segments with your fingers (this is fun and a little messy!). Drizzle the garlic butter evenly throughout all those beautiful cuts. Then, take your brie cubes and nestle them into the crevices, making sure every pocket gets its share. Next up: dollop cranberry sauce here and there, letting it ooze between the bread bits, and finish with a flourish of chopped fresh rosemary sprinkled on top.
Step 4: Bake to Golden Perfection
Transfer your loaded boule onto a foil-lined baking sheet. Loosely cover with foil—this helps melt the cheese without drying out the bread. After 15 minutes, pull off the foil and bake another 10 to 12 minutes. The cheese will be bubbly, the top golden and crisp, and the aroma will fill your kitchen with anticipation.
Step 5: Serve Warm and Gooey
As soon as it emerges from the oven, Pull-Apart Sourdough Brie and Cranberry Bread is ready to be devoured. Set it on a platter and encourage everyone to dig in with their hands—this is a communal, joy-sparking sort of appetizer!
How to Serve Pull-Apart Sourdough Brie and Cranberry Bread
Garnishes
A sprinkle of extra fresh rosemary, a crack of black pepper, or even a dusting of flaky sea salt will elevate the aroma and add flavor nuance. For a finishing touch, scatter a handful of chopped pecans or walnuts across the top for a little crunch if you’re feeling fancy.
Side Dishes
Pair this Pull-Apart Sourdough Brie and Cranberry Bread with a light green salad tossed in a zippy vinaigrette, or round out your appetizer spread with crisp apple slices, seedless grapes, or even roasted veggies. The bread’s rich and creamy flavors love a fresh counterpoint.
Creative Ways to Present
For ultimate drama, serve right on a big wooden board with a cheese knife tucked nearby. Or, if you want perfectly portioned bites, pull the loaf apart in advance and arrange the cheesy, cranberry-laden pieces in a rustic basket lined with a linen towel. Either way, this bread makes a fabulous centerpiece for any holiday feast.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Pull-Apart Sourdough Brie and Cranberry Bread snugly in foil and keep it in the fridge. The bread will stay moist and flavorful for up to two days, though it’s at its absolute best warm from the oven.
Freezing
This dish isn’t an ideal candidate for freezing after baking, as the texture of the brie can become a bit grainy. However, you can prep the bread, wrap tightly, and freeze before baking; just thaw overnight in the fridge, then bake as directed when ready to serve.
Reheating
To revive the gooey deliciousness, wrap your bread loosely in foil and place in a 350°F oven for about 10-15 minutes, or until heated through. If you want extra crispy edges, open the foil for just the last five minutes.
FAQs
Can I use a different type Appetizer
Absolutely! While a sourdough boule offers unbeatable texture and tang, you can swap in a crusty country round or French loaf. Just make sure it’s sturdy enough to hold all those delicious fillings.
What other cheeses work if I don’t have brie?
Camembert is a fantastic substitute for brie, keeping that creamy melt. If you want something even cheesier, try a young fontina or mozzarella for plenty of gooey goodness.
Can I make Pull-Apart Sourdough Brie and Cranberry Bread dairy-free?
Yes, you can! There are some excellent dairy-free brie alternatives available, and you can use plant-based butter. Just check labels on your bread and cranberry sauce if you’re cooking for dietary needs.
What’s the best way to handle the bread cuts?
Use a sharp, serrated knife and work slowly—leave about half an inch at the bottom so the loaf stays together. Don’t worry if a few pieces pop out; just tuck them back in with the brie and cranberry and they’ll blend right in.
Can I use dried rosemary instead of fresh?
Fresh rosemary wins on aroma and appearance, but if you must use dried, use about half as much since dried herbs are more concentrated. Rub it between your fingers first to release the oils and flavor.
Final Thoughts
If you love sharing delicious food and unforgettable moments around the table, you absolutely need to try this Pull-Apart Sourdough Brie and Cranberry Bread. It’s a joyful, interactive appetizer that’s as easy to make as it is to love—destined to become a new tradition in your holiday lineup. Give it a bake, and get ready to wow your guests and yourself!
