Pull-Apart Sourdough with Brie

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⭐ Pull-Apart Sourdough with Brie, Cranberry & Herb Garlic Butter

Serves 6–8

Ingredients

Bread & Filling
• 1 large sourdough loaf (round or oval)
• 10 oz Brie cheese, sliced (rind on is fine)
• 1 cup cranberry sauce (whole berry or homemade)

Herb Garlic Butter
• ½ cup (1 stick) unsalted butter, melted
• 3–4 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• ½ tsp salt
• ¼ tsp black pepper
• Optional: 1–2 tsp honey or maple syrup (balances the cranberries beautifully!)

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Instructions

  1. Prepare the bread
    1. Preheat oven to 350°F (175°C).
    2. Place the sourdough loaf on a cutting board.
    3. Using a serrated knife, cut the bread in a crosshatch pattern:
      • Slice 1-inch wide strips lengthwise, but don’t cut all the way through.
      • Rotate and slice again to form diamonds, still keeping the base intact.
  2. Make the herb garlic butter
    1. In a bowl, mix together the melted butter, minced garlic, parsley, thyme, rosemary, salt, pepper, and (optional) honey/maple syrup.
    2. Stir until well combined.
  3. Assemble the pull-apart
    1. Gently pry open the bread cracks and stuff Brie slices throughout the cuts.
    2. Spoon (or pipe) dollops of cranberry sauce into the crevices alongside the Brie.
    3. Slowly pour or brush the herb garlic butter over the entire loaf, letting it seep into all the cuts.
  4. Bake
    1. Wrap the loaf loosely in foil and place on a baking sheet.
    2. Bake for 15 minutes, then unwrap the top and bake another 10–12 minutes until golden, crisp, and melty.
  5. Serve
    1. Garnish with extra fresh herbs if desired.
    2. Serve hot and let everyone pull apart the gooey, festive goodness.

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Tips & Variations
• Add nuts: Toasted pecans or walnuts sprinkled inside add crunch.
• Extra sweet: Mix a bit of orange zest into the cranberry sauce.
• Make it savory: Swap cranberry for caramelized onions or fig jam.

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