If you’re a fan of brie cheese, get ready to fall head over heels for this Cranberry Brie Pull-Apart Bread. It’s a delicious combination of warm melty brie, tart cranberry sauce, and fragrant herbs, all stuffed into a loaf of sourdough bread. This recipe is not only easy to make, but it’s also a crowd-pleaser that can be enjoyed as a mouthwatering appetizer or even a full meal. Trust me, it’s positively dreamy!

So, how do you make this magic happen? It’s simpler than you might think. Start by slicing a round of sourdough bread horizontally and vertically, creating one-inch sections. Just remember not to cut all the way through, so the bread stays intact. Then, brush the entire loaf, inside and out, with a mixture of melted butter, thyme, and rosemary.

But here comes the best part: stuffing the bread with heavenly slices of brie cheese and luscious whole berry cranberry sauce. You could use fresh cranberries, but I personally love the touch of sweetness that prepared cranberry sauce brings to the party. Don’t worry if it appears overstuffed; it will all work out perfectly in the end.

Next, wrap the entire loaf in foil and bake it until the bread is warm and the brie is perfectly gooey. Imagine those beautiful cheese pulls that come with every bite. It’s like having a baked brie experience, but in a pull-apart form that’s easy to share and incredibly fun to consume. While it’s fantastic as a holiday appetizer, you can enjoy it all year round by swapping cranberries for apricot preserves in the spring!

Here’s the Recipe:

• Serves: 9
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Allergens: Gluten
• Diet: Vegetarian

Ingredients:

• 1 large round sourdough bread
• 1/2 cup (1 stick) butter
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 (16 oz) wheel of brie, chopped or cubed
• 1 1/2 cups whole berry cranberry sauce
• Kosher salt, to taste

Preparation:

1. Preheat the oven to 350°F.
2. Slice the bread horizontally and vertically to create 1-inch cubes, making sure not to slice all the way through.
3. In a small bowl, combine the butter, thyme, and rosemary. Season with salt and stir well.
4. Place the bread on a baking sheet and brush it with the butter mixture, ensuring that it gets inside all of the slices.
5. Stuff each space with brie and cranberry sauce, then wrap the bread in foil.
6. Bake until the cheese has melted, about 20 minutes.
7. Unwrap and serve the bread hot. Enjoy the ooey-gooey goodness!

Recipe adapted from Half Baked Harvest.