Go Back

Rustic Sourdough Pull-Apart Bread with Brie and Cranberry Sauce

A warm and cozy rustic sourdough bread filled with creamy brie and sweet cranberry sauce, perfect for gatherings or intimate meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large round rustic sourdough loaf
  • 8 oz brie cheese, sliced
  • 1/2 cup cranberry sauce homemade or store-bought
  • 2 tbsp butter, melted
  • 1 tbsp fresh thyme leaves
  • Salt, to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or giving it a light grease.
  2. Take your serrated knife and carefully make a crisscross pattern on the top of the sourdough loaf. Cut about 1 inch deep, but don’t slice all the way through!
  3. Stuff the cuts with slices of brie cheese and dollops of cranberry sauce, ensuring even distribution.
  4. Brush the melted butter generously over the top and in between the cuts, then sprinkle with fresh thyme leaves and a pinch of salt.
Baking
  1. Pop it into the oven and bake for 15-20 minutes or until the bread is golden brown and the cheese is fabulously melted.
  2. Let it cool for a few minutes before digging in.

Notes

Best served warm and fresh out of the oven. Store any leftovers wrapped in plastic wrap or aluminum foil, or in an airtight container at room temperature for up to two days. Freeze for longer storage and reheat in the oven before serving. Freshness is key.
Feel free to experiment with different herbs or cheeses.