Gooey cheese and bread are always a good idea, but spoon in cranberry sauce and you instantly have a festive, fall appetizer on your hands. This Cranberry Pull-Apart Bread is guaranteed to be the hit of the party.
Keyword Cranberry Pull-Apart Bread
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
1round (12-16 oz)sourdough boule
3clovesgarlic, finely chopped
1can (14 oz)whole cranberry sauce
16ozBrie cheese, cubed
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Using a long bread knife, slice your bread into approximately one-inch slices, but making sure not to cut all the way through, leaving about ½ inch from the bottom of the loaf still attached. Turn the bread 90 degrees and make one-inch slices, leaving the base attached.
Add butter and garlic to a small sauté pan and melt butter over low heat. Brush the garlic butter over the bread, making sure to get inside each slice.
Spoon cranberry sauce into the sliced areas, making sure to get all the cut areas.
Place Brie cubes in between the slices of the bread.
Bake for 15 minutes or until the cheese is melted and the crust is golden.