Description
Stunning holiday appetizer featuring a round sourdough boule cut crosshatch-style and stuffed with melted brie cheese, sweet cranberries, aromatic herbs, and herb-infused butter. Pull-apart style makes this interactive, impressive, and absolutely delicious for any festive gathering.
Ingredients
1 large round sourdough boule (1–1.5 lbs, 8–10 inches diameter)
6 tablespoons unsalted butter, melted
3 garlic cloves, minced
2 tablespoons fresh rosemary, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz brie cheese, rind removed, cut into small cubes
1 cup fresh or dried cranberries
1/4 cup honey or maple syrup
1 tablespoon orange zest
1/4 cup toasted pecans, chopped (optional)
2 tablespoons fresh thyme leaves
Fresh rosemary sprigs for garnish
Flaky sea salt for finishing
Instructions
1. Preheat oven to 350°F. Line a large baking sheet with aluminum foil and parchment paper.
2. Remove brie from refrigerator 30 minutes before using. Cut into 1/2-inch cubes, removing rind.
3. Mix melted butter with minced garlic, chopped rosemary, salt, and pepper in a small bowl.
4. Place sourdough boule on prepared baking sheet. Using a serrated knife, make diagonal cuts 1 inch apart across the loaf, stopping 1/2 inch from the bottom.
5. Rotate loaf 90 degrees and make perpendicular cuts, creating a diamond crosshatch pattern. Gently pull sections apart.
6. Drizzle half the herb butter over bread, brushing it into all the cuts.
7. Stuff brie cubes into every crevice throughout the bread.
8. Tuck cranberries into the cuts alongside the cheese, distributing evenly.
9. Drizzle honey or maple syrup over the entire surface, letting it seep into cuts.
10. Sprinkle orange zest, thyme leaves, and chopped pecans (if using) over the top.
11. Drizzle remaining herb butter over everything, ensuring good coverage.
12. Loosely tent the bread with foil, leaving the top slightly open.
13. Bake wrapped for 20 minutes to melt cheese without over-browning bread.
14. Remove foil carefully and continue baking uncovered 10-15 minutes until cheese is bubbling and bread is golden brown.
15. Let rest 5 minutes. Transfer to a wooden serving board using two spatulas.
16. Garnish with fresh rosemary sprigs, extra cranberries, and flaky sea salt. Serve immediately.
Notes
Day-old bread works even better than fresh—it’s firmer and easier to cut without compressing.
Remove brie rind for smoothest melted texture, or leave on if you prefer.
Assemble up to 8 hours ahead, wrap tightly, and refrigerate. Bring to room temperature 30 minutes before baking.
If using dried cranberries, soak in warm water 10 minutes first to plump them.
Don’t cut all the way through the bottom—the intact crust is your structural foundation.
Best served immediately while cheese is gooey and bread is crispy.
- Prep Time: 20
- Cook Time: 30
- Category: Appetizer
- Method: Baking
- Cuisine: French-American Fusion
Nutrition
- Serving Size: 1/8 of loaf
- Calories: 285
- Sugar: 12g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
Keywords: cranberry bread, pull-apart bread, brie bread, holiday appetizer, sourdough appetizer