Cranberry-Brie Pull-Apart Bread
This is the appetizer that does the hosting for you. A round sourdough boule gets scored into a deep crosshatch grid — not sliced all the way through — so every seam can be stuffed with cold, creamy brie and spoonfuls of tart cranberry sauce. As it bakes, the cheese melts into the crevices and the cranberry bubbles up around it, while a garlic-rosemary butter crisps the crust golden. You bring it to the table still warm on the baking sheet and let people tear pieces off with their hands, which is exactly the kind of low-effort, high-drama moment Thanksgiving calls for. It sits naturally beside our Hot Honey Compound Butter Board for a grazing spread, and next to Balsamic Roasted Brussels Sprouts when you want the whole table to lean into fall.
Snacks · Vegetarian, Appetizer, Fall • 45 min
Nutrition (per serving)320Calories·17gFat·30gCarbs·11gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the bread:
- 1 round sourdough loaf (about 1 pound)
- 8 ounces brie, chilled and cut into ½-inch pieces
- 1 cup whole-berry cranberry sauce (homemade or store-bought)
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, finely minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon kosher salt
- 1 tablespoon honey, for drizzling (optional)
- For serving:
- fresh rosemary or thyme sprigs, for garnish
- flaky sea salt and freshly cracked black pepper
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Steps
- Heat the oven to 350°F with a rack in the center. Line a baking sheet with parchment paper or foil.
- Make the garlic-herb butter: In a small bowl, stir together the melted butter, minced garlic, rosemary, thyme, and kosher salt. Set aside.
- Cut the loaf: Place the sourdough loaf on a cutting board. Using a serrated bread knife, cut a 1-inch crosshatch grid into the top of the loaf, slicing almost all the way through but stopping at the bottom crust so the loaf stays connected — you want deep cuts you can stuff, but a base that holds together.
- Stuff the bread: Set the loaf on the prepared baking sheet. Gently pull the cuts apart and tuck the chilled brie pieces and spoonfuls of cranberry sauce into every opening, distributing them evenly throughout the loaf.
- Brush and bake: Drizzle or brush the garlic-herb butter over the top of the loaf, letting it seep down between the cuts. Bake until the bread is golden and crisp at the edges and the brie is fully melted and bubbling, 20 to 25 minutes.
- Finish and serve: Let the loaf rest for 5 minutes, then drizzle with honey if you like and scatter with the fresh herb sprigs and a pinch of flaky sea salt. Serve warm, straight from the baking sheet, and let everyone pull apart the pieces.
Tips & Variations
Make Ahead
You can assemble the bread completely — stuffed with brie and cranberry and brushed with the garlic-herb butter — up to 4 hours ahead. Cover it loosely with plastic wrap and hold at room temperature, then bake right before serving (add 3 to 5 minutes to the bake time). The garlic-herb butter and the sliced brie can each be made the day before and stored, covered, in the fridge; assemble the bread the day you bake it. If you're making cranberry sauce from scratch, it keeps in the fridge for up to 1 week.
Storage
Pull-apart bread is best the day it's baked, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a 325°F oven for 8 to 10 minutes, loosely covered with foil, until the cheese softens again. Avoid the microwave, which turns the bread chewy and the brie rubbery.
Substitutions
No sourdough? Any sturdy round loaf works — a crusty country boule or a round Italian loaf. Swap the brie for Camembert, or a double-crème wheel for an extra-velvety pull; for a milder, cheaper option use fontina or havarti and add a pinch more salt. Store-bought whole-berry cranberry sauce is a fine shortcut, or trade it for tart cherry jam, fig jam, or orange marmalade for a different sweet-tart note. For a little heat, add ¼ teaspoon red pepper flakes to the butter. To go nutty, tuck toasted chopped pecans or walnuts into the cuts along with the brie.
Nutrition
Per serving: ⅛ of the loaf (about 2 pieces)
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
