Cranberry Brie Bread with Rosemary and Honey

This cranberry brie bread turns a crusty round loaf into a warm, pull-apart appetizer. Melted Brie, tangy cranberry sauce, and rosemary butter fill the cuts, and a drizzle of honey finishes it right before serving.

why make this recipe

Scoring the loaf into a grid gives every piece its own crisp edge and a soft, cheesy center. The sweet-tart cranberry balances the rich Brie, and rosemary and honey keep the flavors feeling like the holidays.

• It serves as a shareable appetizer on a holiday table.
• It uses a short list of ingredients and one baking sheet.
• A covered first bake melts the cheese while the bread stays from drying out.
• Guests can pull off pieces without slicing.

how to make Cranberry Brie Bread

Ingredients

• 1 round crusty sourdough loaf, about 1 pound (450 g), unsliced
• 4 tablespoons unsalted butter, melted (57 g)
• 1 tablespoon finely chopped fresh rosemary, divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 wheel (8 ounces) Brie, cold (227 g)
• 1/2 cup whole-berry cranberry sauce
• 2 tablespoons honey, for finishing

Directions

1. Prepare the oven and pan: Heat the oven to 350°F (175°C) with a rack in the middle. Line a rimmed baking sheet with parchment paper.
2. Make the rosemary butter: In a small bowl, stir the melted butter with 2 teaspoons of the rosemary, the salt, and the pepper.
3. Score the loaf: Use a serrated knife to cut the loaf in parallel lines about 1 inch apart, stopping about 1/2 inch above the bottom. Turn the loaf and cut diagonally across the first cuts to make a diamond pattern. Do not cut through the base.
4. Butter the cuts: Set the loaf on the baking sheet. Gently open the cuts and spoon about half of the rosemary butter between the sections. Brush the remaining butter over the top and sides.
5. Add the Brie: Cut the cold Brie into slices about 1/4 inch thick, then into smaller pieces. Keep the rind on or trim it away, as you prefer. Tuck the pieces into the cuts, spreading them evenly through the loaf.
6. Add the cranberry: Spoon the cranberry sauce between the cheese pieces and over some of the openings so each section gets a little.
7. Bake covered: Tent the loaf loosely with foil without pressing it onto the cheese. Bake for 15 minutes.
8. Bake uncovered: Remove the foil and bake for 8 to 12 minutes more, until the Brie is melted and the bread is toasted and golden.
9. Finish and serve: Let the loaf stand for 3 minutes. Drizzle with the honey, sprinkle with the remaining 1 teaspoon rosemary, and serve warm.

how to serve Cranberry Brie Bread

Set the loaf on a board and let guests pull off the sections while the cheese is soft. Use a knife to separate any pieces that stay attached at the base. Add a few fresh rosemary sprigs to the board if you like.

It works as a starter before a holiday dinner or as part of a party spread. Put out small plates because the melted cheese and cranberry can drip.

how to store Cranberry Brie Bread

This bread is best served fresh while the cheese is melted. Refrigerate leftovers in a covered container within 2 hours of baking, or within 1 hour if the room is above 90°F (32°C). Use them within 3 to 4 days.

To reheat, place the pieces on a baking sheet, cover loosely with foil, and warm them in a 350°F (175°C) oven until hot throughout. Leftovers should reach 165°F (74°C).

tips to make Cranberry Brie Bread

• Choose a loaf with a sturdy crust so it holds the filling.
• Leave about 1/2 inch of bread uncut at the base.
• Cut the Brie while it is cold, so the slices are cleaner.
• Use a thick cranberry sauce rather than a thin or watery one.
• Keep the foil loose so it does not stick to the cheese.
• Add the honey after baking so it stays glossy.
• Let the loaf stand for a few minutes before serving, because the cheese and cranberry will be very hot.

variation

For a toasted crunch, scatter 1/4 cup chopped pecans over the loaf with the cranberry sauce before baking. Keep the other quantities the same. This is an optional change, not part of the base recipe.

FAQs

What kind of bread works best for cranberry brie bread?
A round, crusty loaf such as sourdough holds its shape when scored and filled. A soft sandwich-style loaf may tear when you cut and stuff it.

Do I have to remove the rind from the Brie?
No. You can leave it on or trim it away. Slicing the cheese while it is cold makes either option easier.

Can I use fresh cranberries instead of cranberry sauce?
This recipe is written for cranberry sauce. Fresh cranberries would change the sweetness and moisture, so test that swap separately before publishing it as a variation.

Why did my bread dry out?
The loaf may have baked uncovered too long, or the cuts may have been too deep and thin. Keep the foil on for the first stage and watch the bread during the uncovered bake.

Can I make it ahead?
It tastes best baked just before serving. You can score the loaf and slice the cheese earlier, but bake and serve it while it is warm.

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Ellie

Cranberry Brie Bread with Rosemary and Honey

A crusty scored loaf filled with melted Brie, cranberry sauce, and rosemary butter, then finished with honey for a warm pull-apart appetizer. Prep Time: 15 minutes Cook Time: 25 minutes Additional Time: 3 minutes resting Total Time: 43 minutes Yield: 1 loaf; about 8 appetizer servings Category: Appetizer Method: Baked Cuisine: American

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Ingredients Equipment Method Notes

Ingredients

  

• 1 round crusty sourdough loaf about 1 pound (450 g), unsliced
• 4 tablespoons unsalted butter melted (57 g)
• 1 tablespoon finely chopped fresh rosemary divided
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 wheel 8 ounces Brie, cold (227 g)
• 1/2 cup whole-berry cranberry sauce
• 2 tablespoons honey for finishing

Equipment

• Serrated knife
• Cutting Board
• Rimmed baking sheet
• Parchment Paper
• Aluminum Foil
• Small Bowl
• Pastry brush
• Spoon

Method

 

1. Heat the oven to 350°F (175°C) with a rack in the middle. Line a rimmed baking sheet with parchment paper.
2. In a small bowl, stir the melted butter with 2 teaspoons of the rosemary, the salt, and the pepper.
3. Use a serrated knife to cut the loaf in parallel lines about 1 inch apart, stopping about 1/2 inch above the bottom. Turn the loaf and cut diagonally across the first cuts to make a diamond pattern. Do not cut through the base.
4. Set the loaf on the baking sheet. Gently open the cuts and spoon about half of the rosemary butter between the sections. Brush the remaining butter over the top and sides.
5. Cut the cold Brie into slices about 1/4 inch thick, then into smaller pieces. Keep the rind on or trim it away. Tuck the pieces evenly into the cuts.
6. Spoon the cranberry sauce between the cheese pieces and over some of the openings.
7. Tent the loaf loosely with foil without pressing it onto the cheese. Bake for 15 minutes.
8. Remove the foil and bake for 8 to 12 minutes more, until the Brie is melted and the bread is toasted and golden.
9. Let the loaf stand for 3 minutes. Drizzle with the honey, sprinkle with the remaining 1 teaspoon rosemary, and serve warm.

Notes

Use a sturdy, crusty round loaf and leave about 1/2 inch uncut at the base.

Cut the Brie while cold and use thick cranberry sauce.

Keep the foil loose so it does not stick to the cheese.

The cheese and cranberry are very hot when the loaf comes out of the oven; let it stand before serving.

Refrigerate leftovers within 2 hours (within 1 hour above 90°F), and use within 3 to 4 days.

Reheat leftovers on a baking sheet, loosely covered, in a 350°F (175°C) oven until they reach 165°F (74°C).

Optional variation: add 1/4 cup chopped pecans with the cranberry sauce before baking.

Contains wheat, dairy, and (if using pecans) tree nuts. Check labels for other allergens.