Description
This Cranberry Brie Pull-Apart Bread is a delightful and festive appetizer perfect for gatherings. Featuring a round sourdough or French boule sliced in a crosshatch pattern and stuffed generously with creamy Brie cheese and tangy cranberry sauce, it’s drizzled with melted butter and baked to golden perfection. The melted Brie oozes out with each pull, complemented perfectly by the fruity cranberry and the herbaceous hint of fresh thyme. A warm, cheesy, and fruity treat that’s easy to prepare and sure to impress your guests.
Ingredients
Scale
Ingredients
- 1 round sourdough or French boule
- 8 oz Brie cheese, sliced or cubed
- 1 cup cranberry sauce (chunky)
- 4 tbsp unsalted butter, melted
- 1 tsp fresh thyme leaves (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or foil to prevent sticking and make cleanup easy.
- Prepare the Bread: Place the boule loaf on the prepared baking sheet. Using a serrated knife, carefully cut a crosshatch pattern into the bread about 1 inch apart, making sure not to cut through the bottom crust to keep the loaf intact.
- Add the Brie: Insert the sliced or cubed Brie cheese into the slits formed by the cuts throughout the bread, distributing it evenly to ensure every bite is cheesy and melty.
- Add Cranberry Sauce: Spoon chunky cranberry sauce into the gaps alongside the Brie to add bursts of sweet and tart flavor that complement the creamy cheese.
- Drizzle with Butter and Add Thyme: Drizzle the melted unsalted butter evenly over the loaf, letting it seep into the cuts to add richness and help crisp the bread edges. Sprinkle fresh thyme leaves over the top if using for a woodsy, aromatic note.
- Bake: Bake the assembled bread in the preheated oven for 15-20 minutes or until the Brie is melted and bubbly, and the edges of the bread are golden and crisp.
- Serve Warm: Remove from the oven and serve immediately while warm, allowing guests to pull apart the loaf and enjoy the gooey cheese and cranberry goodness.
Notes
- For best results, use a sharp serrated knife to make clean cuts without tearing the bread.
- Feel free to substitute fresh cranberries cooked down with sugar if cranberry sauce is unavailable.
- Fresh thyme is optional but adds a lovely herbal flavor that enhances the cheese and cranberry.
- This recipe can be prepared ahead by assembling the bread and refrigerating it, then baking just before serving.
- Serve with a side of mixed greens or charcuterie for a fuller appetizer spread.