Prep time: 15 mins | Bake time: 20 mins | Servings: 8
Nutrition & WW SmartPoints (Per Serving)
WW SmartPoints: 7 Points
Protein: 9g
Net Carbs: 28g
Fat: 11g
Calories: 240 kcal
Description
This Cranberry Brie Sourdough Pull-Apart Bread combines crusty sourdough with rich, melty Brie cheese, sweet-tart cranberry sauce, and fragrant rosemary. It is an absolute showstopper for gatherings, holidays, or cozy weekends at home.
Anti-Inflammatory Highlights
Fresh Cranberries: Packed with powerful antioxidants, vitamin C, and flavonoids that help combat oxidative stress.
Fresh Rosemary: Contains rosmarinic acid, known for its anti-inflammatory and immune-supporting properties.
Sourdough Bread: The traditional fermentation process can make it easier to digest compared to standard white bread.
Ingredients
1 large round loaf of sourdough bread
8 oz Brie cheese, cut into small cubes (rind on)
1/2 cup cranberry sauce (homemade or store-bought)
1/2 cup fresh cranberries (optional, for topping)
2 tbsp butter, melted
1 tbsp honey (optional)
2 sprigs fresh rosemary
1/4 tsp black pepper
Pinch of salt
Instructions
1. Preheat & Score: Preheat your oven to 375°F (190°C). Using a serrated knife, cut the sourdough loaf in a crisscross pattern (grid fashion) down deep, being careful not to slice all the way through the bottom crust.
2. Stuff with Cheese: Place the loaf onto a large sheet of aluminum foil or a baking dish. Gently pull apart the sections and stuff the small cubes of Brie cheese down into all the cuts.
3. Add Cranberry Sauce: Spoon the cranberry sauce into the cracks alongside the cheese.
4. Brush & Season: In a small bowl, mix the melted butter, honey, salt, and black pepper. Brush the butter mixture all over the top of the loaf. Scatter fresh cranberries and rosemary sprigs across the top.
5. Bake: Wrap the base loosely in foil (leaving the top exposed) and bake for 15–20 minutes, or until the sourdough is golden and crispy and the Brie cheese is completely melted and bubbly. Serve warm and pull apart to enjoy!