Cranberry Brie Pull Apart Bread
Perfect for pre-Christmas gatherings, Hanukkah celebrations, and New Yearās Eve parties, all this recipe requires is slicing a fresh loaf of Heinenās sourdough bread, stuffing it with creamy brie cheese, an aromatic herb butter, and cranberry sauce, and baking it in the oven until toasted and melty. Served on a platter for guests to pull apart as they please, this is not your ordinary holiday appetizer, but it is sure to be a favorite for all who prepare and enjoy it!
Ashley Durand
Ashley Durand
Recipe - Heinen's of Rocky River
Cranberry Brie Pull Apart Bread
Prep Time10 Minutes
Servings6
Cook Time20 Minutes
Ingredients
1 Heinenās Hand-Selected French brie cheese wheel
1 Heinenās uncut round sourdough loaf
1 stick Heinenās unsalted butter
1 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh thyme, chopped
3-4 fresh sage leaves, chopped
1 1/2 cup cranberry sauce (store bought or homemade)
Directions
- Preheat the oven to 375°F.
- Unwrap the brie cheese wheel and slice off the top and bottom rind. Slice the wheel into thin ½-inch strips.
- Create a crosshatch pattern in the sourdough loaf by creating vertical slits all the way across the loaf. They should be spaced about 1-inch apart. Do not slice all the way through the bottom of the loaf, as it should remain intact. Rotate the loaf and repeat the slicing process, this time working horizontally. Once finished, the loaf should look like a checkerboard. Set aside.
- Melt the butter and mix in the herbs. Pour the butter on the loaf so is seeps into all of the slits of the crosshatch.
- Take the brie cheese pieces and gently tuck them into as many crevices of the crosshatch as possible.
- Pour the cranberry sauce over top of the loaf in quick zig-zag motion.
- Place the dressed loaf in the preheated oven on a baking sheet. Bake for 15-20 minutes.
- Serve and enjoy!
10 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Directions
- Preheat the oven to 375°F.
- Unwrap the brie cheese wheel and slice off the top and bottom rind. Slice the wheel into thin ½-inch strips.
- Create a crosshatch pattern in the sourdough loaf by creating vertical slits all the way across the loaf. They should be spaced about 1-inch apart. Do not slice all the way through the bottom of the loaf, as it should remain intact. Rotate the loaf and repeat the slicing process, this time working horizontally. Once finished, the loaf should look like a checkerboard. Set aside.
- Melt the butter and mix in the herbs. Pour the butter on the loaf so is seeps into all of the slits of the crosshatch.
- Take the brie cheese pieces and gently tuck them into as many crevices of the crosshatch as possible.
- Pour the cranberry sauce over top of the loaf in quick zig-zag motion.
- Place the dressed loaf in the preheated oven on a baking sheet. Bake for 15-20 minutes.
- Serve and enjoy!
