Cranberry Brie Pull Apart Bread
The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
Pull out all the stops this holiday season with this easy and cheesy Cranberry Brie Pull Apart Bread!
If you’re on the hunt for an easy appetizer that channels holiday flavors, offers eye appeal, and doesn’t take too much time to make, this recipe checks all your boxes!
Perfect for pre-Christmas gatherings, Hanukkah celebrations, and New Year’s Eve parties, all this recipe requires is slicing a fresh loaf of Heinen’s sourdough bread, stuffing it with creamy brie cheese, an aromatic herb butter, and cranberry sauce, and baking it in the oven until toasted and melty.
Served on a platter for guests to pull apart as they please, this is not your ordinary holiday appetizer, but it is sure to be a favorite for all who prepare and enjoy it!
Why You’ll Love This Recipe
- It requires minimal prep. Appetizers should be easy, and this Cranberry Brie Pull Apart Bread is exactly that! Prepped in 10 minutes with just a little slicing and chopping, you’ll be blown away by how much flavor you can create in such a short amount of time.
- It’s offers seasonal flavors. Brie and cranberry are two incredibly popular ingredients at the holidays. If you’re looking for a way to use up leftover or store bought cranberry sauce or include brie on something other than a cheeseboard, this recipe makes it possible.
- It’s a familiar recipe with a holiday spin. Pull apart bread is not a new concept, as you’ll often see it at game day watch parties and tailgates; however, not all pull apart breads are the same. By incorporating holiday-inspired ingredients from Heinen’s into the stuffing, you can reinvent this classic appetizer into something you and your guests have never tasted before.
Cranberry Brie Pull Apart Bread
Servings: 6-8
Ingredients
- 1 Heinen’s Hand-Selected French brie cheese wheel
- 1 Heinen’s uncut round sourdough loaf
- 1 stick Heinen’s unsalted butter
- 1 Tbsp. fresh rosemary, chopped
- 1 Tbsp. fresh thyme, chopped
- 3-4 fresh sage leaves, chopped
- 1 1/2 cup cranberry sauce (store bought or homemade)
Instructions
- Preheat the oven to 375°F.
- Unwrap the brie cheese wheel and slice off the top and bottom rind. Slice the wheel into thin ½-inch strips.
- Create a crosshatch pattern in the sourdough loaf by creating vertical slits all the way across the loaf. They should be spaced about 1-inch apart. Do not slice all the way through the bottom of the loaf, as it should remain intact. Rotate the loaf and repeat the slicing process, this time working horizontally. Once finished, the loaf should look like a checkerboard. Set aside.
- Melt the butter and mix in the herbs. Pour the butter on the loaf so is seeps into all of the slits of the crosshatch.
- Take the brie cheese pieces and gently tuck them into as many crevices of the crosshatch as possible.
- Pour the cranberry sauce over top of the loaf in quick zig-zag motion.
- Place the dressed loaf in the preheated oven on a baking sheet. Bake for 15-20 minutes.
- Serve and enjoy!
