If you're looking for a shareable holiday appetizer that will keep your Thanksgiving dinner guests satisfied until the main event, then this cranberry brie pull-apart bread will be the answer to your party prayers. We gave our classic cheesy garlic pull-apart bread a holiday upgrade by adding beloved brie, cranberry sauce, and fresh herbs. It will not only stun on your holiday table, but will keep your guests coming back for pull after pull of this sweet and cheesy bread.
A couple of tips for success: We used a can of cranberry sauce in this recipe, but if you have some extra homemade cranberry sauce for your holiday meal (or are using up Thanksgiving leftovers), homemade would work perfectly here. When crosshatching the bread, slice as far down as you can without actually slicing through the bottom; you’ll have a way easier time stuffing the ingredients inside.
Made this recipe? Let us know how it went in the comments below!
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- Yields:
- 6 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 35 mins
- Cal/Serv:
- 392
Ingredients
- 1
large boule
- 1/2 c.
(1 stick) melted butter
- 2 tsp.
fresh thyme leaves
- 2 tsp.
freshly chopped rosemary
Kosher salt
Freshly ground black pepper
- 1
(8-oz.) wheel Brie, cut into thin strips
- 1
(15-oz.) can whole-berry cranberry sauce
Directions
- Step 1Preheat oven to 350° and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch boule, slicing every inch in both directions and making sure not to slice all the way through the bottom.
- Step 2In a small bowl, whisk together melted butter, thyme, and rosemary and season with salt and pepper. Brush boule with butter mixture, making sure to get inside crosshatches.
- Step 3Stuff each crosshatch with Brie and cranberry sauce and wrap bread completely in foil.
- Step 4Bake until cheese is melty and bread is warm and toasty, about 20 minutes.
- Step 5Let cool 5 minutes, then serve.
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