Cranberry Brie Bread

This filling Cranberry Brie Tear-Away Bread turns an ordinary sourdough loaf into a stunning starter that mixes smooth cheese with zesty cranberry. Great for festive get-togethers or casual hosting, it gives awesome results without too much work.

I whipped this bread up for a quick Thanksgiving starter when I noticed guests would be hungry before we served dinner. The mix of gooey brie and sharp cranberries tucked into buttery bread quickly became a must-have that my folks now ask for whenever we come together.

• Sourdough bread: Works as the tough base that can handle fillings while staying crunchy outside and soft inside
• Butter: Mixed with herbs makes a tasty coating that makes plain bread taste amazing
• Dried thyme: Gives woodsy flavors that work well with the rich cheese
• Dried rosemary: Adds a forest-like smell that balances the heaviness
• Brie cheese: Brings that wonderful melt quality with its soft texture and gentle taste
• Cranberry sauce: Adds tangy sweetness that matches the fatty cheese just right
• Kosher salt: Boosts all tastes and pulls everything together

Tasty Cranberry Brie Tear-Away Bread Steps

Warm Up The Oven:

Get your oven going at 350°F and let it heat up completely while getting the bread ready. This heat makes sure the cheese melts right without burning the bread outside.

Cut The Bread:

Grab your round sourdough and make careful up-and-down and side-to-side cuts to create a 1inch cube pattern. The key trick is not cutting all the way through the bottom so everything stays together. I find a bread knife cuts cleanly without squashing the loaf.

Mix Up Herb Butter:

Put soft butter with dried thyme and rosemary in a little bowl. Throw in kosher salt as you like - about a quarter teaspoon usually works fine. Stir it all up until herbs spread evenly in the butter. This fragrant mix will soak the bread with taste as it cooks.

Spread The Butter:

With a basting brush, coat the herb butter all over the top of the bread, making sure it runs down between all the cuts. Don't rush this part - getting butter into every gap means flavor in each bite. The butter also helps the bread turn a nice golden color.

Add The Good Stuff:

Gently pull apart the cuts you made and push cubes of brie and dollops of cranberry sauce into each space. Switch between cheese and cranberry for the best mix of flavors. Be generous but don't overdo it since the cheese will melt and spread out.

Cover And Cook:

Wrap the filled bread completely in foil. This creates a mini cooking space that helps melt the cheese without drying the bread. Put it on a baking tray to catch any drips and cook for about 20 minutes until the cheese is totally melted.

Eat Right Away:

Take it from the oven, carefully open the foil and move to a serving dish. The bread tastes best when hot and the cheese is super melty. Let everyone pull off chunks with their hands for a fun sharing experience.

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My best story with this dish happened during a white Christmas Eve when our power cut out just as we started cooking dinner. We wrapped this bread in foil and finished it on our outdoor grill. The smoky taste that came by accident got so many fans that I sometimes grill it on purpose now even when our power's working fine.

Prep In Advance Ideas

This tear-away bread can really help busy hosts save time. You can fix the whole loaf right up to baking, wrap it good in plastic and keep it cold for up to 24 hours. When you want to serve it, just move it straight from fridge to oven still in foil, adding about 5 more minutes to cooking time. The flavors actually get better after sitting in the fridge, making this a smart move for parties.

Fun Twist Options

While cranberry and brie work great for fall and winter parties, this bread style matches tons of other flavor mixes. For a taste of the Med, swap brie for feta and use fig spread instead of cranberry with some fresh thyme sprinkled on. Summer gatherings call for soft goat cheese with honey and fresh berries. During sports events, try sharp cheddar with bits of bacon and spicy pepper jelly for a snack that won't last long.

Ways To Serve It

This tear-away bread works great as the main attraction in a casual snack spread. Put it with bunches of grapes, fresh cut veggies and maybe some sliced meats for folks to enjoy together. For something more filling, pair it with a thick soup like butternut squash or French onion. The bread also goes surprisingly well with a green salad, turning a light meal into something more satisfying.

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Finding The Right Bread Base

The backbone of this dish is the bread itself so picking well matters. While sourdough works best for its strong build and slight tang, other round craft loaves can do the job too. Go for bread with a solid crust and chewy middle that won't get mushy from the fillings. Stay away from really soft breads that might collapse under the cheese and cranberry weight. If you can, grab a loaf baked that same day for best freshness. Some bakeries will cut the bread in the pattern you need if you ask, saving you time and effort at home.

Frequently Asked Questions

→ Can I choose a different bread?

Of course! Replace sourdough with a seeded loaf, crusty artisan bread, or any round bread that holds its shape well when baked.

→ What could I swap for cranberry sauce?

Try fig jam, apricot preserves, or even some spicy chutney for a fun twist.

→ Can I prep this earlier?

Absolutely. Assemble everything, wrap it up in foil, and pop it in the fridge until you're ready to bake.

→ How do I make this vegan-friendly?

Use plant-based butter, vegan cheese, and make sure your bread doesn’t have dairy or eggs. Easy peasy!

→ What’s the best way to serve this?

It’s best served warm from the oven. Pair it with a festive drink or add it to your holiday table spread.