Crusty sourdough bread is sliced in a pull-apart pattern, brushed with garlic-herb butter, and stuffed with creamy brie and tangy cranberry sauce. Baked until golden and gooey, this irresistible appetizer is perfect for holidays, parties, or cozy nights.
🧾 Ingredients
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1 round sourdough bread loaf
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8 oz brie cheese, cut into small cubes (rind on or off)
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¾ cup cranberry sauce (homemade or store-bought)
Garlic Herb Butter
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½ cup unsalted butter, melted
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3 cloves garlic, minced
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1 tbsp fresh rosemary or thyme, finely chopped
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1 tbsp fresh parsley, chopped
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Pinch of salt & black pepper
Optional Add-Ons
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¼ cup chopped walnuts or pecans
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Honey drizzle
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Flaky sea salt
🔪 Instructions
1️⃣ Prep the Bread
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Preheat oven to 375°F (190°C).
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Using a serrated knife, cut the sourdough loaf in a crosshatch pattern, cutting deep but not all the way through.
2️⃣ Stuff
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Gently open the cuts.
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Stuff brie cubes and spoon cranberry sauce into all the gaps.
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Add nuts if using.
3️⃣ Brush
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Mix melted butter, garlic, herbs, salt, and pepper.
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Brush generously over the entire loaf, letting it seep into the cuts.
4️⃣ Bake
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Wrap loosely in foil.
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Bake 20 minutes.
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Uncover and bake 10–15 minutes more until golden and melty.
5️⃣ Finish
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Optional drizzle of honey and sprinkle of flaky salt.
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Serve warm and pull apart!
🍽️ Serving Ideas
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Holiday appetizer centerpiece
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Pair with wine or cider
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Serve alongside soups or salads
❓ Q & A
Q: Can I make this ahead?
Yes! Assemble, wrap tightly, refrigerate up to 24 hours, then bake.
Q: Do I remove the brie rind?
Optional — it’s edible and melts fine.
Q: Can I use other cheeses?
Yes! Camembert or soft goat cheese work beautifully.
