This Cranberry Brie Pull-Apart Bread Bites recipe is a warm, shareable snack that bursts with sweet-tart cranberry, creamy melted brie, and fragrant rosemary. It’s fast to make and looks festive on a party table. The outside crisps while the inside stays soft and gooey. If you like easy appetizers with big flavor, this one hits the mark. For a similar bite-size idea, check out baked cranberry brie bites for more inspiration.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 8
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 of 8):
- Calories per serving: 300 kcal
- Protein: 10 g
- Carbohydrates: 44 g
- Fat: 12 g
- Fiber: 1.5 g
- Sugar: 13 g
- Sodium: 300 mg
Why Make This Cranberry Brie Pull-Apart Bread Bites
This recipe turns simple ingredients into a show-stopping appetizer. The warm brie melts into the bread pockets, making every pull soft and creamy. Cranberry sauce adds a bright, tart note that balances the rich cheese. Rosemary gives an herby aroma that makes the room smell like holiday baking. It’s quick to prepare and easy to scale up for a crowd. Serve it at parties, family dinners, or as a cozy snack on a cold evening.
How to Make Cranberry Brie Pull-Apart Bread Bites
Follow a few simple steps to assemble and bake. The result is a golden, crispy loaf with pockets of melted brie and bursts of cranberry. Work quickly once the brie goes in so the bread stays intact and the cheese melts evenly.
Ingredients:
- 1 loaf of bread (such as sourdough or French)
- 8 ounces of brie cheese
- 1 cup of cranberry sauce
- 2 tablespoons of fresh rosemary, chopped
- 2 tablespoons of butter, melted
- Salt and pepper to taste
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Place the loaf on a cutting board. Using a sharp bread knife, slice the loaf into sections about 1–2 inches apart, cutting down toward the bottom but not all the way through. Keep the base intact so the loaf stays together while baking.
Step 2: Mixing
Cut the brie into small pieces or thin wedges. Tuck pieces of brie into the slices and crevices of the bread. Spoon the cranberry sauce into the gaps so each cut gets a touch of sweet-tart flavor. Sprinkle the chopped rosemary evenly. Season lightly with salt and a few grinds of black pepper.
Step 3: Cooking
Brush the top and sides of the loaf with the melted butter. Wrap the bread loosely in foil to trap heat and help the cheese melt. Place the wrapped loaf on a baking sheet and bake for 15–20 minutes, until the brie is soft and fully melted inside.
Step 4: Finishing
Uncover the loaf and return it to the oven for an extra 5 minutes to crisp and lightly brown the top. Watch closely so it does not over-brown. Remove from oven and let sit 2–3 minutes. Serve warm so guests can pull apart the gooey, cranberry-studded bread.
How to Serve Cranberry Brie Pull-Apart Bread Bites
Serve right from the baking sheet or place on a wooden board. Offer small plates and napkins. This goes well with crisp apple slices, grainy mustard, or a simple green salad. For drinks, pair with sparkling wine, cider, or a light red wine. The texture is creamy and gooey inside, with a crunchy top and aromatic rosemary throughout.
How to Store Cranberry Brie Pull-Apart Bread Bites
- Room temperature: Store covered for up to 2 hours if you plan to serve the same day.
- Refrigerator: Wrap tightly and refrigerate for up to 2 days. Reheat in a 325°F oven for 10–12 minutes, covered, then uncover to crisp.
- Freezing: Not recommended after baking, as texture will change. You can freeze assembled, unbaked loaf wrapped in foil for up to 1 month. Thaw in the refrigerator overnight before baking.
Label leftovers with the date. Reheat gently to preserve the gooey cheese.
Expert Tips for Perfect Cranberry Brie Pull-Apart Bread Bites
- Use a crusty loaf that holds its shape. Sourdough or French bread works best.
- Don’t overfill the cuts. Too much filling can make the loaf soggy.
- Cut the brie into thin pieces for faster, even melting. Remove the rind if you prefer a softer melt, but keeping it adds mild flavor.
- Warm the cranberry sauce slightly so it slips easily into the crevices.
- If you like extra herb aroma, add a few sprigs of rosemary on top before baking.
- Watch the final crisping step closely. It can go from golden to too dark quickly.
- For a lighter finish, brush the top with olive oil instead of butter.
Delicious Variations
- Sweet & Nutty: Add chopped toasted pecans or walnuts into some cuts for crunch.
- Savory Jam: Replace cranberry sauce with fig jam for a deeper, sweeter pairing.
- Herb Mix: Swap rosemary for thyme or a mix of chopped sage and thyme.
- Spicy Kick: Add a pinch of red pepper flakes to the butter before brushing.
- Mini Version: Use small dinner rolls or mini boules for individual pull-apart servings.
Frequently Asked Questions
Q: Can I use frozen cranberry sauce?
A: Yes. Thaw it in the fridge or warm it briefly so it’s easy to spoon into the loaf. Cold sauce is harder to work with.
Q: Do I need to remove the brie rind?
A: No. The rind is edible and melts nicely. If you prefer a milder texture, you can trim the top rind off before cutting into pieces.
Q: How do I prevent the bread from getting soggy?
A: Don’t overfill the gaps and use a crusty loaf. Wrapping in foil helps the cheese melt, but finish uncovered to crisp the crust.
Q: Can I make this nut-free or dairy-free?
A: For nut-free, avoid adding nuts in variations. For dairy-free, use a plant-based melting cheese and a dairy-free butter substitute. Texture and flavor will change.
Q: How long will leftovers last?
A: Store in the refrigerator up to 2 days. Reheat in the oven to keep the crust crisp and the cheese gooey again.
Q: Is this recipe suitable for large crowds?
A: Yes. Use multiple loaves or bake in batches. You can also assemble loaves ahead and bake just before serving.
Conclusion
This Cranberry Brie Pull-Apart Bread Bites recipe is an easy, crowd-pleasing dish that fills the kitchen with warm, herby aroma and delivers creamy, tangy bites every time. If you want another take on this idea or more step-by-step photos, see this version at Cranberry Brie Pull-Apart Bread | 12 Tomatoes. Give it a try—guests love pulling apart the warm, cheesy loaf and savoring the sweet cranberry pockets. Enjoy!
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Cranberry Brie Pull-Apart Bread Bites
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A warm, shareable snack bursting with sweet-tart cranberry, creamy melted brie, and fragrant rosemary. Easy to make and perfect for parties.
Ingredients
- 1 loaf of bread (such as sourdough or French)
- 8 ounces of brie cheese
- 1 cup of cranberry sauce
- 2 tablespoons of fresh rosemary, chopped
- 2 tablespoons of butter, melted
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Cut the loaf into sections about 1–2 inches apart, keeping the base intact.
- Cut the brie into small pieces and tuck them into the bread slices. Spoon cranberry sauce into the gaps and sprinkle chopped rosemary on top. Season with salt and pepper.
- Brush the loaf with melted butter, wrap it in foil, and bake for 15–20 minutes until the brie is melted.
- Uncover and bake for an additional 5 minutes to crisp the top. Let sit for 2–3 minutes before serving warm.
Notes
Use a crusty loaf for best results. Watch closely during the final baking step to prevent burning. Serve with apple slices or a green salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 13g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1.5g
- Protein: 10g
- Cholesterol: 30mg
