Cranberry Brie Pull-Apart Bread
Cranberry Brie Pull Apart Bread is more than just an appetizer–it’s an experience. Warm, gooey, and bursting with flavor, each bite is designed to be pulled apart , in all its cheesy goodness, and shared. It makes the perfect centerpiece for holiday parties and gatherings.
I love a good brie recipe! And each bite of this Cranberry Brie Pull Apart Bread combines creamy Brie, tangy cranberry sauce, and buttery sourdough–creating a mix of textures and flavors that’s delicious to enjoy. Whether it’s for a holiday party or a casual get-together, this appetizer brings people together around the table and will spark fun conversation!
Cranberry Brie Pull Apart Bread
We recently brought this to a neighborhood party and it was loved by all. You definitely want to eat it hot out of the oven though, because that is what makes the bites so good. One more addition is to sprinkle it with fresh chopped rosemary. Rosemary is the herb of friendship–so perfect for the holidays.
Why I love this recipe
- It’s the ultimate holiday appetizer for a party!
- Make it year-round and use your favorite preserves (apricot, strawberry, raspberry, blackberry).
- Only a few ingredients needed
Gather these ingredients
- Sourdough bread – boule – round
- Salted butter
- Garlic cloves – finely chopped
- Rosemary – chopped – fresh
- Whole Cranberry sauce – (we love Trader Joe’s Cranberry Orange sauce) or 1 can (14 oz.) whole cranberry sauce. You can also use chutney!
- Brie cheese – cubed
How to make Cranberry Brie Pull Apart Bread
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper or foil.
- Slice sourdough bread horizontally and vertically to create 1-inch cubes, making sure not to slice all the way through the bread. It will look like a grid-pattern when done (both vertical and horizontal cuts).
- Melt the butter in a small saucepan and add the garlic and fresh rosemary. Cook for 4 minutes over medium heat.
- Brush the melted butter (with a pastry brush) mixture deep into each grid/slice in the sourdough bread boule. This will take a few minutes to make sure it’s evenly applied to the bread.
- Spoon the fresh cranberry sauce into the same sections, on top the butter, making sure each slot in the grid is filled with cranberries.
- Stuff each space in the sourdough grid with a small piece of Brie cheese, pushing it deep into each space.
- Cover the bread and baking sheet with a piece of foil, making sure it’s sealed tightly.
- Bake for 20 minutes; remove the foil and bake for an additional 5 minutes to allow the top of the bread to turn into a golden crust.
- Remove from the oven and serve right away. Either serve right on the baking sheet, or carefully place the entire bread loaf onto a serving dish.
Tips & substitutions
- If you don’t love Brie cheese you can use different types of cheese like Mozzarella or Fontina–both delish!
- Swap out the rosemary for fresh thyme.
- For early fall, you can use Trader Joe’s pumpkin butter in place of the cranberry sauce.
- For game day or year-round gatherings use your favorite preserves (apricot, strawberry, raspberry, blackberry).
- Best served hot right out of the oven!
Serving suggestions
Cranberry Brie Pull Apart Bread is the perfect appetizer for a holiday feast, pairing beautifully with turkey, prime rib, mashed sweet potatoes, brussels sprouts, and pumpkin cheesecake cake for dessert.
Storage
Best enjoyed hot out the oven, but you can store any leftovers in the refrigerator in an airtight container for up to 3 days.
Check out these other fabulous brie recipes while you’re here
Get the Recipe:
Cranberry Brie Pull Apart Bread
Ingredients
- 1 large round sourdough bread, boule
- ½ cup salted butter
- 2 large cloves garlic, finely chopped
- 1 Tbsp fresh rosemary, chopped
- 1 ½ cups whole cranberry sauce, we love Trader Joe’s Cranberry Orange sauce or 1 can (14 oz.) whole cranberry sauce
- 16 oz. Brie cheese, cubed
Equipment
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper or foil.
- Slice bread horizontally and vertically to create 1-inch cubes, making sure not to slice all the way through. It will be a grid pattern when you are through (both vertical and horizontal cuts).
- In a small saucepan, melt the butter, and add the garlic and fresh rosemary. Cook for 4 minutes over medium heat. With a pastry brush, drip and brush the butter mixture deep into each grid/slice in the bread boule. This will take a few minutes to make sure it is evenly added.
- Spoon the fresh cranberry sauce into the same sections, on top of the butter, making sure each slot in the grid is filled with cranberries.
- Next, stuff each space with a small piece of Brie cheese, pushing it deep into each space of the bread.
- When the cheese is evenly dispersed, place a piece of foil over the brie and baking sheet, making sure it’s sealed tightly.
- Bake for 20 minutes; remove the foil and bake an additional 5 minutes to allow the top of the bread to turn into a golden crust.
- Remove from the oven and serve right away. Either serve right on the baking sheet, or carefully place the entire bread loaf onto a serving dish.
- Enjoy each pull-apart cheesy bite!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
