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A rustic cranberry brie sourdough bread loaf with a crispy crust.

Tangy Cranberry Brie Sourdough Pull-Apart Bread

This pull-apart bread combines the rich flavor of brie with tart cranberries, all nestled within a crispy sourdough loaf. It's a perfect appetizer or side dish for any gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound round loaf sourdough bread
  • 1 ounce wheel brie cheese rind on, cut into small pieces
  • ½ cup fresh or frozen cranberries
  • 2 tablespoons butter melted
  • 1 tablespoon fresh rosemary chopped (optional)

Equipment

  • Baking sheet
  • Parchment paper or foil
  • Cutting board

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
Assembling the Bread
  1. On a cutting board, make a 1-inch grid pattern of slices across and lengthwise on the sourdough loaf, ensuring not to cut through the bottom crust.
  2. Gently open the cuts, then tuck the brie pieces and distribute the cranberries evenly into the crevices.
Baking
  1. Drizzle the melted butter over the bread, allowing it to soak into the cuts, and sprinkle with chopped fresh rosemary if desired.
  2. Transfer the bread to the baking sheet and bake for 20-25 minutes, until the brie is melted and bubbly with a lightly golden crust.
Serving
  1. Carefully remove from the oven, let cool for a few minutes, then serve warm.

Notes

For an extra touch, warm the brie slightly before tucking it into the bread so it melts more evenly.