Description
1 round sourdough loaf
8 oz Brie cheese, cut into small chunks
½ cup whole cranberry sauce
2 tbsp unsalted butter, melted
1 tsp fresh thyme leaves
¼ tsp salt
¼ cup chopped pecans (optional)
Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using a serrated knife, make deep diagonal cuts across the sourdough loaf, being careful not to slice all the way through. Repeat in the opposite direction to
create a crosshatch pattern.
Stuff Brie cheese pieces into the cuts of the bread. Spoon cranberry sauce into the gaps as well.
In a small bowl, mix the melted butter, thyme, and salt. Drizzle over the entire loaf.
Wrap the loaf loosely in foil and bake for 15 minutes.
Uncover, sprinkle with chopped pecans (if using), and bake for another 5-7 minutes until the cheese is fully melted and the bread is golden.
Serve warm and enjoy pulling apart the gooey, flavorful bites!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 320 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for the perfect pull-apart loaf:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Score the Bread: Place the sourdough loaf on a stable surface. Using a long, serrated knife, make deep diagonal cuts about 1 inch apart across the entire loaf, cutting 3/4 of the way down. Rotate the loaf 90 degrees and repeat to create a diamond crosshatch pattern.
- Stuff with Goodness: Gently open the cuts and stuff the chunks of Brie cheese into as many openings as possible. Follow with spoonfuls of cranberry sauce, aiming to distribute both ingredients evenly.
- Add the Herb Butter: In a small bowl, combine the melted butter, fresh thyme leaves, and salt. Use a pastry brush to generously drizzle and brush this mixture over the entire top and into the crevices of the loaf.
- Bake Covered: Loosely tent the entire loaf with aluminum foil. Bake for 15 minutes. This allows the bread to heat through and the cheese to begin melting without over-browning.
- Finish Baking: Carefully remove the foil. Sprinkle the optional chopped pecans evenly over the top. Return to the oven, uncovered, for 5-7 minutes, or until the cheese is completely melted and bubbly and the bread edges are crisp and golden.
Serving Suggestions
This warm, shareable appetizer is incredibly versatile. Serve it directly on the baking sheet or a large wooden board for a rustic presentation. Provide small plates and forks for easy eating. It pairs beautifully with a crisp green salad for a light lunch, or alongside a bowl of tomato soup for a comforting dinner. For a festive party spread, complement it with other finger foods like sliced cured meats, olives, and marinated vegetables.
How-to Summary
Score a sourdough loaf in a crosshatch, stuff with Brie and cranberry sauce, brush with thyme butter, bake covered for 15 mins, then uncovered with pecans for 5-7 mins until golden and melted.
Frequently Asked Questions
Can I make this ahead of time? Yes, you can prepare the loaf up to 4 hours in advance. Complete all steps through adding the herb butter, then cover tightly and refrigerate. Let it sit at room temperature for 20 minutes before baking as directed.
What can I use instead of Brie? Camembert is an excellent substitute. For a stronger flavor, try Gouda or Fontina. For a non-dairy version, use a high-quality melty vegan cheese.
Can I use homemade cranberry sauce? Absolutely! Homemade sauce is a fantastic upgrade. Ensure it’s thick and chilled so it doesn’t make the bread soggy during assembly.
How do I store and reheat leftovers? Store any leftovers wrapped in foil in the refrigerator for up to 2 days. Reheat individual portions in the oven at 350°F (175°C) for 10 minutes, or in the microwave for 20-30 seconds.
My bread is soggy. What happened? Sogginess is usually caused by using a cranberry sauce that is too thin or overfilling the cuts. Ensure your sauce is thick and jam-like, and avoid over-stuffing.
Common Mistakes to Avoid
- Slicing All the Way Through: Cutting completely through the loaf will cause the filling to leak out. Always stop your cuts about 3/4 of the way down.
- Using Cold Cheese: Cold Brie is difficult to cut and stuff. Let it sit at room temperature for 15 minutes before cubing for easier handling.
- Skipping the Foil Tent: Baking uncovered the entire time will cause the top to burn before the center is warm and melty. The foil step is crucial for even heating.
- Overbaking: Once uncovered, watch closely. Overbaking can cause the cheese to seize and become oily. Remove as soon as it’s bubbly and golden.
Conclusion
This Brie and Cranberry Pull-Apart Bread is the ultimate crowd-pleaser, combining warm, crusty sourdough with decadent melted cheese and sweet-tart cranberry. With its simple preparation and dramatic presentation, it’s guaranteed to be the star of any gathering. By following the detailed steps and avoiding common pitfalls, you’ll create a memorable and delicious centerpiece that everyone will love pulling apart.