Mediterranean Brie & Cranberry Bread

This pull-apart sourdough loaf is warm, rich and perfect for holiday gatherings. The crisp edges, creamy Brie and tart cranberry sauce hit all the right notes. The butter, garlic and herbs soak into every slice, turning the bread into a savory-sweet appetizer that disappears fast. You can serve it as a starter, a snack board centerpiece or something to bring to a potluck when you want a dish that looks impressive without extra work.

Time

Prep: 10 minutes
Bake: 20–25 minutes
Total: 30–35 minutes

Ingredients

1 large sourdough loaf (round or oval)

10 oz Brie cheese, sliced

1 cup cranberry sauce (whole berry or homemade)

1/3 cup butter, melted

3 garlic cloves, minced

1 tbsp fresh thyme leaves

1 tbsp fresh rosemary, chopped

Salt and black pepper to taste

Extra thyme and rosemary sprigs for garnish

Instructions

Prep the loaf.
Place the sourdough on a cutting board. Cut deep crosshatch slices without cutting through the bottom.

Slice the Brie.
Cut the Brie into thin wedges that fit into the bread cuts.

Mix the butter blend.
Stir the melted butter with garlic, thyme, rosemary, salt and pepper.

Add the Brie.
Tuck the Brie slices into all the slits of the bread.

Add cranberry sauce.
Spoon small amounts of cranberry sauce between the cuts. Spread it lightly so it doesn’t clump.

Brush with butter.
Brush the garlic herb butter across the top and let it drip into the cuts.

Wrap lightly.
Place the loaf on a lined baking sheet and cover loosely with foil so the cheese melts without burning the top.

Bake.
Bake at 350°F (180°C) for 20 minutes. Remove foil and bake 5 more minutes for a golden top.

Garnish.
Add extra thyme or rosemary sprigs on top.

Serve warm.
Bring it to the table hot so the cheese stretches as people pull pieces apart.

Tips

Use a serrated knife for cleaner cuts in the sourdough.

Don’t cut all the way through the loaf or it may fall apart.

Keep Brie cold before slicing so it holds its shape.

Warm cranberry sauce slightly so it spreads easily.

Pour the butter slowly so it seeps into every pocket.

Covering with foil helps melt the cheese without drying the bread.

Add a sprinkle of sea salt on top before serving for extra flavor.

Use a round loaf for more even pull-apart pieces.

Serve on a wooden board to keep it warm longer.

Reheat leftovers in foil to keep them soft.

Variations

Fig and walnut: Use fig jam instead of cranberry and add chopped walnuts.

Honey herb: Drizzle with honey after baking.

Pomegranate: Swap cranberry with pomegranate molasses.

Mediterranean olive mix: Add chopped olives with the cheese.

Garlic butter only: Skip the cranberry for a fully savory version.

Pistachio crumble: Add crushed pistachios on top for crunch.

Goat cheese: Mix Brie with a little goat cheese for tang.

Cranberry-orange: Add orange zest to the cranberry sauce.

Spicy kick: Add a small amount of chili flakes to the herb butter.

Four-cheese: Combine Brie with mozzarella, parmesan and a touch of ricotta.

Q&A

Can I use a different bread?
Yes. A crusty French loaf or boule works well.

Does Brie need to be peeled?
No. The rind is edible and melts nicely.

Can I use canned cranberry sauce?
Yes. Whole berry gives the best texture.

How do I keep it from drying out?
Use foil for most of the baking time.

Can I make it ahead?
Assemble it, refrigerate and bake right before serving.

Can I swap herbs?
Oregano, sage or basil also work.

Can I use salted butter?
Yes. Just reduce added salt.

How do I store leftovers?
Wrap in foil and refrigerate for up to two days.

How should I reheat it?
Warm in foil at 325°F (165°C) for 10–12 minutes.

Can I add meat?
Thin slices of prosciutto or turkey pair well.

Nutrition

(Approx. per serving, 10 servings)

Calories: ~270

Protein: 10 g

Fat: 15 g

Carbs: 25 g

Sodium: ~390 mg

Conclusion

This Brie and cranberry sourdough pull-apart bread is a great choice when you want something festive with minimal work. The creamy Brie melts into the bread, the cranberry adds a bright tart flavor and the herbs bring a Mediterranean touch that keeps it balanced. It looks beautiful on the table and tastes even better shared warm. You can keep it classic or switch up the toppings to match the occasion. It’s an easy, crowd-friendly appetizer that fits right into any holiday spread.