Cranberry Brie Sourdough Pull-Apart Bread is a delightful centerpiece for any gathering, combining the tangy sweetness of cranberries with rich, creamy Brie nestled in warm, crusty sourdough. Each pull-apart piece offers a perfect bite of gooey cheese and flavorful filling.
Ingredients:
- 1 round sourdough bread (about 1 lb)
- 8 oz Brie cheese, cut into small pieces
- 1 cup fresh or frozen cranberries
- 1/4 cup brown sugar
- 1/4 cup pecans, chopped (optional)
- 2 tablespoons butter, melted
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
- Honey, for drizzling (optional)
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a serrated knife, carefully cut the sourdough bread into a checkerboard pattern, making sure not to cut all the way through the bottom.
- In a mixing bowl, combine the cranberries, brown sugar, chopped pecans (if using), melted butter, rosemary, salt, and pepper. Stir until well mixed.
- Gently pull apart the bread sections and stuff each opening with pieces of Brie cheese and the cranberry mixture.
- Place the stuffed bread on the prepared baking sheet and cover with aluminum foil.
- Bake for 15 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and the bread is golden.
- Drizzle with honey if desired and serve warm.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 8 servings
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