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Warm cranberry brie pull-apart sourdough bread with melted gooey French brie cheese ruby red cranberry sauce and fresh rosemary garlic butter

Warm Cranberry Brie Pull-Apart Bread

This Warm Cranberry Brie Pull-Apart Bread is the ultimate festive holiday party appetizer. A crusty artisan sourdough boule is scored into a diamond grid, generously stuffed with thick slices of double cream French brie and sweet-tart spiced cranberry compote, then drenched in minced rosemary garlic butter and baked until golden, crispy, and luxuriously gooey.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings (sharing appetizer)
Calories: 295
Ingredients Method Nutrition Notes

Ingredients
  

Bread & Cheese Foundation
  • 1 large 1 lb / 450g round crusty sourdough boule or Italian bread loaf
  • 8 oz 225g French double-cream Brie cheese wheel, rind partially trimmed and sliced into 1/4-inch thick bite-sized pieces
  • 3/4 cup 180g whole-berry cranberry sauce or spiced cranberry compote (fresh or canned)
Rosemary Garlic Herb Butter
  • 1/2 cup 1 stick / 115g unsalted butter, melted
  • 3 cloves fresh garlic finely minced
  • 1 tbsp fresh rosemary leaves finely chopped
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp pure honey or maple syrup
Festive Garnish & Crunch
  • 1/3 cup toasted chopped pecans or walnuts
  • Fresh whole rosemary sprigs for platter presentation
  • Extra whole fresh cranberries optional, for festive color

Method
 

Step-by-Step Cooking Walkthrough
  1. Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with a double layer of aluminum foil (large enough to wrap around the entire loaf).
  2. Using a sharp serrated bread knife, slice the sourdough boule diagonally in 1-inch intervals, cutting down close to the bottom crust without cutting all the way through. Rotate the loaf 90 degrees and cut across the opposite diagonal to create a 1-inch diamond grid pattern.
  3. In a small bowl, whisk together the melted butter, minced garlic, chopped fresh rosemary, honey, sea salt, and black pepper.
  4. Gently pry open the bread crevices with your fingers. Spoon about half of the spiced cranberry sauce deep into the fissures between the bread cubes.
  5. Tuck the sliced pieces of brie cheese snugly into every diamond crevice right alongside the cranberry sauce.
  6. Spoon the remaining cranberry sauce over the tops of the cheese cubes, then slowly brush and drizzle the melted rosemary garlic butter evenly over the entire loaf, letting it soak deep into the bread.
  7. Bring the aluminum foil up and over the loaf, tenting it loosely and sealing the edges securely so steam is trapped during the initial bake.
  8. Bake covered for 15 minutes at 375°F (190°C). Then unwrap the top of the foil completely, fold it down around the base, and bake uncovered for an additional 10 to 12 minutes until the crust is deep golden brown and the brie cheese is completely melted and bubbly.
  9. Remove from the oven, sprinkle toasted chopped pecans over top, garnish with fresh rosemary sprigs, and serve immediately while piping hot and gooey!

Nutrition

Serving: 1gCalories: 295kcalCarbohydrates: 32gProtein: 9gFat: 15gSaturated Fat: 8gCholesterol: 38mgSodium: 420mgPotassium: 95mgFiber: 2gSugar: 9gVitamin A: 380IUVitamin C: 4mgCalcium: 140mgIron: 1.8mg

Notes

Chef Secret: Pop your wheel of Brie cheese into the freezer for 15 minutes before slicing! Chilling the cheese firms up the creamy paste, allowing you to slice clean, neat cubes without squishing the cheese or losing creamy filling on your knife blade.

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