Introduction

This pull-apart bread with cranberry and Brie is a delightful blend of creamy cheese, tart fruit, and fragrant herbs baked into a crusty loaf. Perfect for sharing as an appetizer or a cozy snack, it’s as eye-catching as it is delicious.

A loaf of golden-brown bread is sliced in a crisscross pattern, with melted white cheese oozing out between the soft bread squares. Bright red cranberries are scattered on top and inside the bread, adding pops of red color. Green sprigs of rosemary are placed on top for decoration, with bits of chopped herbs sprinkled throughout. The bread is placed on a dark wooden board, creating a contrast with the cheese and cranberries. The background shows blurred candlelight and bowls of cranberries, resting on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf crusty bread (such as artisan or sourdough) (About 1 pound)
8 ounces Brie cheese
1 cup fresh cranberries (or cranberry sauce)
4 tablespoons unsalted butter (1/2 stick)
1 tablespoon fresh rosemary, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Take the crusty bread and make horizontal and vertical cuts into the loaf, ensuring not to cut all the way through. Aim for about 1-inch squares, creating a grid pattern.
Step 3: Cut the Brie cheese into small wedges and carefully insert them into the cuts of the bread, spreading them evenly throughout the loaf.
Step 4: If using fresh cranberries, roughly chop them; if using cranberry sauce, you can dollop it into the cuts. Ensure that cranberries are evenly distributed.
Step 5: In a small bowl, melt the unsalted butter. Then, add the minced garlic, chopped rosemary, salt, and pepper, stirring to combine.
Step 6: Use a basting brush to drizzle the seasoned melted butter mixture generously over the bread, ensuring it seeps into the cuts and covers the exposed surfaces.
Step 7: Wrap the bread in aluminum foil, leaving the top exposed to allow for crustiness. Place it on the prepared baking sheet.
Step 8: Bake in the oven for 20 minutes, then remove the foil and bake for an additional 5 minutes to achieve a golden crust.
Step 9: Remove from the oven and allow to cool for a few minutes before serving. Pull apart and enjoy!

Tips & Variations

For extra flavor, sprinkle some chopped walnuts or pecans into the bread cuts along with the cheese and cranberries.
Swap fresh cranberries with dried cranberries if fresh are not available, but soak them briefly in warm water to soften.
Try adding a drizzle of honey over the finished bread for a sweet contrast to the savory flavors.
Use other herbs like thyme or sage in place of rosemary for a different herbal note.

Storage

Store any leftover pull-apart bread wrapped tightly in foil or an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for about 10 minutes to restore the melted cheese and crispy crust. It’s best enjoyed fresh, but refrigeration for longer storage is possible; just bring back to room temperature before reheating.

How to Serve

A golden-brown pull-apart bread with crispy crust, cut deeply into a grid pattern forming many chunky layers, filled generously with melted gooey white cheese flowing out between the bread pieces, topped with bright red cranberry sauce and sprinkled with fresh green herbs, all resting on a wooden board with fresh rosemary sprigs on the side, placed against a blurred background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of Brie?

Yes, soft cheeses like Camembert, goat cheese, or even cream cheese work well and melt nicely. Choose a cheese you enjoy with fruit and herbs.

Do I have to use fresh cranberries?

No, cranberry sauce or dried cranberries can be used as alternatives. If using dried cranberries, soak them briefly in warm water to soften and avoid dryness in the bread.