Hosting a holiday party or dinner and looking for a different appetizer? This simple Cranberry Brie Pull-Apart Bread is a delicious option. It is tender and gooey on the inside with a fantastic crust on the outside.
Rustic bread is seasoned with fresh herbs and stuffed with Brie cheese. Topped with dollops of tart and sweet cranberry sauce and sprinkled with nuts and dried cranberries, the flavors are perfection. After being baked, the bread is toasted and the Brie is nice and melted. To eat, pull it apart and enjoy this gooey, tart, and sweet appetizer. It’s addictive!
- 1 8-10 inch rustic round loaf of bread (Boule)
- 12 oz wheel of Brie
- 3 Tbsp salted butter, melted
- 1/2 tsp chopped fresh rosemary
- 1/2 tsp chopped fresh thyme
- 1/4 tsp ground pepper
- 1/2 c whole cranberry sauce
- 1/4 c chopped pecans
- 1/4 c dried cranberries
How to Make Cranberry Brie Pull-Apart Bread
1. Preheat the oven to 350 degrees. Cut the bread in 1-inch cross section squares to resemble a checkerboard. Make sure not to cut all the way through the bread.
2. Wrap the bottom of the bread in aluminum foil.
3. Mix together the melted butter, rosemary, thyme, and pepper.
4. Brush the seasoned butter in between the cuts in the bread.
5. Slice the Brie into 1/2-inch wide strips and then into 1-inch long pieces.
6. Stuff the Brie in between the cuts of bread.
7. Then, spoon the cranberry sauce over the Brie and in between the bread cuts.
8. Sprinkle the chopped pecans and dried cranberries over the top of the bread making sure to get into the crevices.
9. Place the stuffed bread onto a cookie sheet. Bake for 20 to 25 minutes.
10. Serve hot. To eat, simply tear off pieces of the bread.