Description
This Pull-Apart Sourdough Brie and Cranberry Bread is a delightful holiday appetizer that combines the richness of Brie cheese with sweet cranberry sauce, all nestled in a warm, crispy sourdough loaf.
Ingredients
Scale
Sourdough Bread:
- 1 large round sourdough boule (about 1 pound)
Brie and Cranberry Filling:
- 8 ounces Brie cheese, cut into small cubes
- ½ cup whole berry cranberry sauce
- 2 tablespoons fresh rosemary, chopped
Butter Mixture:
- 3 tablespoons unsalted butter, melted
- 1 garlic clove, minced
- Pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cut the sourdough: Slice the sourdough boule in a crosshatch pattern, being careful not to cut all the way through.
- Prepare the butter mixture: Mix melted butter, garlic, and salt. Drizzle over the bread cuts.
- Add fillings: Insert Brie cubes, cranberry sauce, and rosemary into the bread crevices.
- Bake: Cover with foil and bake, then remove foil and bake until cheese is melted and top is crispy.
- Serve: Enjoy warm and gooey!
Notes
- Perfect for holiday gatherings or as a festive appetizer.
- Try fig jam or apricot preserves as a substitute for cranberry sauce.
- Enhance with chopped pecans or walnuts for added texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
