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
1 round sourdough bread loaf
8 oz brie cheese, cut into small cubes (rind on or off)
¾ cup cranberry sauce (homemade or store-bought)
Garlic Herb Butter
½ cup unsalted butter, melted
3 cloves garlic, minced
1 tbsp fresh rosemary or thyme, finely chopped
1 tbsp fresh parsley, chopped
Pinch of salt & black pepper
Optional Add-Ons
¼ cup chopped walnuts or pecans
Honey drizzle
Flaky sea salt
🔪 Instructions
1️⃣ Prep the Bread
Preheat oven to 375°F (190°C).
Using a serrated knife, cut the sourdough loaf in a crosshatch pattern, cutting deep but not all the way through.
2️⃣ Stuff
Gently open the cuts.
Stuff brie cubes and spoon cranberry sauce into all the gaps.
Add nuts if using.
3️⃣ Brush
Mix melted butter, garlic, herbs, salt, and pepper.
Brush generously over the entire loaf, letting it seep into the cuts.
4️⃣ Bake
Wrap loosely in foil.
Bake 20 minutes.
Uncover and bake 10–15 minutes more until golden and melty.
5️⃣ Finish
Optional drizzle of honey and sprinkle of flaky salt.
Serve warm and pull apart!
🍽️ Serving Ideas
Holiday appetizer centerpiece
Pair with wine or cider
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.
