Name: Cranberry Brie Pull-Apart Bread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 round sourdough loaf; 8 oz brie cheese, sliced; 1 cup cranberry sauce; 2 tbsp fresh rosemary; 2 tbsp melted butter

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Cranberry Brie Pull-Apart Bread is a warm, festive appetizer that’s perfect for holiday gatherings, dinner parties, or cozy nights in. Featuring crusty sourdough bread filled with creamy brie, sweet-tart cranberry sauce, and fragrant rosemary, this shareable dish is irresistibly gooey and flavorful. Ready in under 30 minutes, it’s a crowd-pleasing centerpiece for your appetizer table.

Why You’ll Love This Recipe

This recipe is a beautiful combination of simplicity and elegance. The crusty bread becomes perfectly toasted while the brie melts into every crevice, pairing wonderfully with the sweet cranberry sauce and savory rosemary. It’s easy to prepare with minimal ingredients, yet the final result looks impressive and festive. Whether you’re hosting a holiday dinner or looking for a unique party appetizer, this dish is a guaranteed favorite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 round sourdough loaf
8 oz brie cheese, sliced
1 cup cranberry sauce
2 tbsp fresh rosemary
2 tbsp melted butter

Directions

Preheat Oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cut Bread: Using a serrated knife, slice the sourdough loaf in a grid pattern—vertically and horizontally—without cutting all the way through the bottom.
Stuff Bread: Tuck slices of brie cheese into the cuts of the bread. Spoon cranberry sauce into the gaps between the bread pieces and cheese.
Top with Herbs and Butter: Sprinkle fresh rosemary evenly over the top. Drizzle melted butter over the entire loaf.
Bake: Transfer the loaf to the prepared baking sheet and bake for 20 minutes, or until the cheese is melted and the bread is toasted.
Serve: Serve warm. Allow guests to pull apart pieces and enjoy immediately.

Servings and timing

This recipe serves approximately 6–8 people as an appetizer.
Preparation time: 10 minutes
Baking time: 20 minutes
Total time: 30 minutes

Variations

Add Nuts: Sprinkle chopped pecans or walnuts over the top for added crunch.
Savory Twist: Add a few slices of prosciutto or crumbled bacon between the bread layers for a salty contrast.
Sweet & Spicy: Use jalapeño cranberry sauce or add a dash of hot honey for a sweet-heat combo.
Different Cheese: Substitute camembert or a mild blue cheese if brie isn’t available.
Mini Loaves: Use small sourdough rolls to make individual pull-apart servings.

Storage/Reheating

Refrigerator: Wrap leftovers tightly in foil and refrigerate for up to 2 days.
Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes or until the cheese is melty again. Avoid microwaving, as it may make the bread soggy.
Freezer: Not recommended, as the texture of the bread and cheese may change significantly.

FAQs

Can I use canned cranberry sauce?

Yes, both homemade and canned whole-berry cranberry sauce work well. Avoid using jellied cranberry sauce, as it may not hold up in the oven.

What’s the best type of bread to use?

A round sourdough loaf is ideal because it’s sturdy and has a crusty exterior that crisps up well in the oven.

Do I need to remove the rind from the brie?

No, the rind is edible and melts nicely. However, you can remove it if you prefer a smoother texture.

Can I prepare this ahead of time?

You can assemble the bread a few hours in advance, cover it tightly, and refrigerate. Bake just before serving.

What kind of cranberry sauce works best?

Whole-berry cranberry sauce with a slightly chunky texture holds up better and gives the best flavor contrast.

Can I use dried rosemary instead of fresh?

Yes, but use only 1 tablespoon, as dried herbs are more concentrated in flavor.

Is it possible to make this gluten-free?

Yes, use a gluten-free loaf of similar size and structure. Ensure your cranberry sauce and cheese are also gluten-free.

What can I serve this with?

Serve it with a holiday cheese board, a winter salad, or as part of a brunch spread.

Can I make this in a cast iron skillet?

Yes, baking in a skillet helps contain the melted cheese and adds a rustic presentation.

How do I keep it warm for serving?

Place it in a warm oven (around 200°F/90°C) or wrap it in foil until ready to serve. Serve immediately for the best texture.

Conclusion

Cranberry Brie Pull-Apart Bread is a festive, flavorful appetizer that combines the creamy richness of brie, the bright tang of cranberry, and the earthy aroma of rosemary—all nestled into warm, crusty bread. Simple to make and always a hit, this dish brings holiday cheer and gourmet flair to any gathering. Serve it warm, and watch it disappear bite by bite.

Cranberry Brie Pull-Apart Bread

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A festive pull-apart bread made with sourdough, creamy brie, cranberry sauce, and rosemary. Perfect as a holiday appetizer or party snack.

Author: Mari
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6–8 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 round sourdough loaf
8 oz brie cheese, sliced
1 cup cranberry sauce
2 tbsp fresh rosemary
2 tbsp melted butter

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Slice the sourdough loaf in a crosshatch (grid) pattern, being careful not to cut all the way through the bottom.
Insert slices of brie cheese into the cuts of the bread.
Spoon cranberry sauce into the gaps between the bread pieces.
Sprinkle chopped fresh rosemary over the top and drizzle with melted butter.
Place the loaf on the prepared baking sheet and bake for 20 minutes, or until the cheese is melted and the bread is warmed through.
Serve warm, allowing guests to pull apart pieces.