cranberry brie pull apart bread
The combination of warm, gooey brie cheese and sweet-tart cranberry sauce makes every pull from the bread a treat.
Equipment
- 1 baking dish 8x8 inch or similar
- 1 mixing bowl
- 1 spoon or spatula
- 1 aluminum foil
- 1 pastry brush optional
Ingredients
- 8 ounces brie cheese A round of brie cheese.
- 16 ounces refrigerated biscuit dough One can of biscuit dough.
- 1/2 cup cranberry sauce Store-bought or homemade.
- 1/4 cup fresh rosemary Chopped, for garnish.
- 1 tablespoon olive oil For greasing the baking dish.
- to taste salt
- to taste pepper
- 1 egg beaten egg For egg wash (optional).
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease your baking dish with olive oil or cooking spray.
- Open the can of biscuit dough and separate each biscuit. Cut each biscuit into quarters to create smaller pieces.
- In a mixing bowl, combine the biscuit pieces with the cranberry sauce, stirring gently until evenly distributed.
- Take the brie cheese and place it in the center of your baking dish. Surround the brie with the biscuit and cranberry mixture, slightly stacking the pieces around it.
- If using, brush the tops of the biscuit pieces with the beaten egg using a pastry brush for a golden finish.
- Sprinkle salt, pepper, and chopped rosemary over the top of the bread.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the bread is golden brown and the cheese is melted.
- Once done, let the dish cool for a few minutes. Serve warm, allowing guests to pull apart the bread to reveal the gooey cheese and cranberry filling.
Notes
You can substitute cranberry sauce with other fruit preserves like raspberry or fig for a different flavor profile.
Feel free to add nuts such as chopped walnuts or pecans for an extra crunch.
Serve with a side of crackers or sliced baguette for dipping into the melted cheese.