Cranberry brie sourdough bread

Why You’ll Love This Recipe

I enjoy how simple this recipe is while still looking impressive on the table. The crispy sourdough crust with the gooey cheese inside makes every bite satisfying. It’s perfect for gatherings, holidays, or anytime I want something cozy and indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 round sourdough loaf
170 grams brie cheese (cut into small cubes)
45 grams dried cranberries
2 tablespoons fresh rosemary (finely chopped)
45 grams unsalted butter (melted)
15 milliliters honey (optional)
pinch of sea salt

Directions

I start by preheating the oven to 175°C.

Then I take the sourdough loaf and use a sharp knife to cut it in a crosshatch pattern, making sure not to slice all the way through the base.

I gently stuff the brie cubes, dried cranberries, and chopped rosemary into the cuts, spreading them evenly throughout the loaf.

Next, I drizzle the melted butter over the bread, making sure it seeps into all the crevices. If I want a touch of sweetness, I also drizzle some honey on top.

I wrap the loaf loosely in foil and place it on a baking sheet, then bake it for about 15 minutes.

After that, I remove the foil and continue baking for another 10 minutes until the crust is golden and the cheese is melted.

Finally, I sprinkle a pinch of sea salt over the top and serve it warm.

Servings and timing

This recipe serves 8 people.
Prep time: about 10 minutes
Cooking time: about 25 minutes
Total time: about 35 minutes

Variations

I sometimes add chopped walnuts or pecans for extra crunch. When I want a different flavor, I swap cranberries for dried figs or apricots. I also like adding a touch of garlic butter for a more savory twist.

Storage/reheating

I store leftovers wrapped in foil in the refrigerator for up to 2 days. When reheating, I warm it in the oven until the cheese melts again and the bread is crisp.

FAQs

Can I use a different type of bread?

I can use other crusty breads, but I find sourdough gives the best texture and flavor.

Can I prepare this ahead of time?

I can assemble the bread ahead and refrigerate it, then bake it just before serving.

What can I serve this with?

I like serving it as an appetizer or alongside soups and salads.

Can I skip the honey?

Yes, I can skip it if I prefer a more savory flavor.

How do I keep the bread from getting soggy?

I avoid adding too much butter and bake uncovered at the end to keep the crust crisp.

Conclusion

I keep making this cranberry brie sourdough bread because it’s simple, comforting, and full of flavor. It’s a crowd-pleasing dish that always feels special and satisfying.