Description
A festive and indulgent pull-apart sourdough loaf stuffed with creamy Brie cheese, tangy cranberry sauce, and drizzled with garlic herb butter. Perfect as a holiday appetizer or cozy winter snack that’s guaranteed to impress guests.
Ingredients
- 1 round sourdough loaf (about 1 lb)
- 6 oz Brie cheese, sliced
- 1/2 cup cranberry sauce (homemade or store-bought)
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place the sourdough loaf on a cutting board. Using a sharp knife, cut diagonal slits across the top of the bread about 1 inch apart, being careful not to cut all the way through. Rotate the loaf and repeat the cuts in the opposite direction to create a crosshatch pattern.
- Gently stuff Brie slices into the bread crevices, followed by small spoonfuls of cranberry sauce.
- In a small bowl, mix melted butter with minced garlic, parsley, thyme, salt, and pepper.
- Brush or drizzle the garlic herb butter generously over the entire loaf, making sure it seeps into the cracks.
- Wrap the loaf loosely in foil and place it on the prepared baking sheet.
- Bake for 15 minutes covered, then uncover and bake for an additional 10 minutes until the cheese is melted and the top is golden and crisp.
- Serve warm, pulling apart pieces to enjoy the gooey Brie and sweet-tart cranberry filling.
Notes
- Use triple-cream Brie for an extra rich texture.
- Substitute cranberry sauce with fig jam or apricot preserves for a twist.
- Best served immediately while warm and melty.
- To reheat, wrap in foil and warm at 325°F for 10 minutes.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Baked
- Cuisine: French