Pull-Apart Sourdough Brie Bread
This gooey and indulgent pull-apart sourdough brie bread combines the creaminess of melted brie with the tartness of cranberry sauce and the aromatic warmth of rosemary, making it the perfect cozy dish for any gathering.
Ingredients
Main Ingredients
- 1 round sourdough bread A medium loaf with a thick crust is preferable.
- 1 cup creamy brie cheese, cut into pieces Slice the rind off the top if a less chewy rind is preferred.
- 1/2 cup cranberry sauce Canned or homemade both work.
- 2 teaspoons fresh rosemary, chopped Fresh is preferred for brighter flavor.
- 2 tablespoons olive oil Drizzle on top to keep the crust from drying out.
- to taste salt and pepper Just a pinch to enhance flavor.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Cut the top off the sourdough loaf carefully, leaving a lid that can be replaced.
- Hollow out the inside of the loaf, leaving about an inch of bread on the sides.
Mixing and Stuffing
- In a bowl, combine brie cheese, cranberry sauce, rosemary, salt, and pepper.
- Stuff the mixture into the hollowed-out sourdough, pressing gently.
- Drizzle olive oil over the top of the stuffed loaf.
Baking
- Wrap the entire loaf in aluminum foil.
- Bake for about 15–20 minutes until the cheese is melted and the bread is warm.
Serving
- Unwrap the loaf and serve immediately, allowing guests to pull apart pieces.
Notes
Let brie come to room temperature before cutting. Avoid overfilling with cranberry sauce to prevent sogginess. Rest for a few minutes before serving to allow the cheese to settle.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 28gProtein: 8gFat: 18gSaturated Fat: 10gSodium: 250mgFiber: 1gSugar: 2g
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