A Holiday-Ready Hors D’oeuvre
Cranberry-Brie Pull-Apart Bread
By: Jordan Jewell
The holidays are the perfect time to add a little flair to your usual hors d’oeuvres. Both comforting and creative, Williams-Sonoma’s Cranberry-Brie Pull-Apart Bread is an easy, crowd-pleasing appetizer that combines seasonal pecans and cranberries with warm, creamy Brie cheese. Created by cookbook author Tieghan Gerard, this six-ingredient recipe is a no-brainer for your holiday get-together. Pick up classic French Brie, sourdough loaves, and other tools to cook up something special this year at Williams-Sonoma.
Make It Now!
Prep Time: 10 minutes
Cook Time: 15 minutes
- 1 round loaf sourdough bread
- 4 Tbsp. (½ stick/2 oz./60 g) unsalted butter
- ⅔ cup (2 ½ oz./75 g) raw pecans, chopped
- 3 Tbsp. brown sugar
- One 16-oz. (500-g) wheel of Brie, cut into cubes
- 1 cup (4 oz./125 g) dried cranberries
Preheat an oven to 350 F (180 C).
Cut the bread horizontally and vertically to create 1-inch (2.5-cm) cubes, being careful not to slice all the way through the bread.
In a small bowl, combine 2 Tbsp. of the butter with the pecans and brown sugar. Using your hands, mix the butter and sugar into the pecans to form a crumble. Thinly slice the remaining 2 Tbsp. butter, and insert the slices into the loaf of bread.
Place the loaf in a Dutch oven, and stuff the cubes of Brie inside the bread, filling in all the spaces between the cuts. Add the pecan mixture and the cranberries. Bake until the Brie is melted and gooey, 15 to 20 minutes. Serve immediately. Serves 6.
Recipe courtesy of Tieghan Gerard, founder of Half Baked Harvest
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