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Round sourdough cranberry Brie pull apart bread filled with creamy melted Brie, whole-berry cranberry sauce, honey, and fresh rosemary.

Cranberry Brie Pull Apart Bread (Easy Holiday Appetizer)

This easy Cranberry Brie Pull Apart Bread is the perfect holiday appetizer! Made with crusty sourdough bread, creamy melted Brie cheese, sweet and tart cranberry sauce, honey, and fresh rosemary, every bite is warm, gooey, and delicious. Ready in just 35 minutes, this festive appetizer is perfect for Thanksgiving, Christmas parties, and holiday gatherings. It's an easy, crowd-pleasing recipe everyone will love!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 portions
Course: Appetizer
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 round sourdough loaf about 1 pound
  • 8 oz Brie cheese cut into small cubes
  • ½ cup whole-berry cranberry sauce
  • 3 tbsp unsalted butter melted
  • 1 tbsp honey plus more for drizzling
  • 1 tsp fresh rosemary finely chopped
  • ½ tsp garlic powder
  • Flaky sea salt optional

Equipment

  • Sharp serrated bread knife
  • Rimmed baking sheet
  • Parchment paper
  • Small mixing bowl
  • Pastry brush
  • Aluminum foil

Method
 

  1. Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
  2. Using a sharp serrated bread knife, slice the sourdough loaf in a crosshatch pattern, making cuts about 1 inch apart. Be careful not to cut all the way through the bottom; leave about ½ inch intact.
  3. Gently pull apart the bread sections and tuck the cubed Brie cheese into the openings, distributing it evenly throughout the loaf.
  4. Spoon the whole-berry cranberry sauce into the bread slits, making sure to spread it between the pieces of Brie.
  5. In a small bowl, combine the melted butter, honey, chopped rosemary, and garlic powder. Stir until well mixed.
  6. Brush about two-thirds of the honey-herb butter mixture over the entire loaf, making sure some gets into the bread cuts.
  7. Loosely cover the bread with aluminum foil and bake for 15 minutes to help the Brie melt without over-browning the crust.
  8. Remove the foil, brush with the remaining butter mixture, and bake uncovered for another 5–10 minutes, or until the Brie is melted and the bread is golden brown.
  9. Remove from the oven, drizzle with additional honey, and sprinkle with flaky sea salt if desired.
  10. Transfer to a serving board or platter and serve immediately while the cheese is warm and gooey.

Notes

  • Best bread: Use a sturdy, crusty round sourdough loaf or artisan bread. Soft sandwich bread won't hold its shape as well.
  • Brie cheese: You can leave the edible Brie rind on or remove it for an extra-creamy texture.
  • Cranberry sauce: Whole-berry cranberry sauce works best because it adds texture and a delicious sweet-tart flavor.
  • Fresh rosemary: Fresh rosemary adds the best flavor, but you can substitute approximately ⅓ teaspoon dried rosemary.
  • Make ahead: Cut the bread and cube the cheese ahead of time. Assemble with the cranberry sauce and butter mixture shortly before baking to prevent sogginess.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating: Warm leftovers in a 300°F oven, loosely covered with foil, until heated through and the cheese melts again.
  • Serving tip: Serve immediately for the best gooey, cheesy pull-apart texture.