This pull-apart loaf with cranberry and Brie started as a holiday experiment and quickly became my go-to for every gathering when I want to impress without fuss. I discovered this combination on an evening when I had one lonely artisan loaf left from a bakery run and a wedge of Brie tucked away in the fridge. The sweet-tart burst of cranberries paired with melted Brie and fragrant rosemary transformed simple bread into something rich, festive, and shareable. The texture is all contrast: a crisp, golden crust, pockets of soft, oozy cheese, and bright flecks of cranberry that cut through the richness.

I love this for its convivial nature. Guests naturally gather around the board, pulling chewy squares of bread threaded with melted cheese and bright fruit. It’s a dish that invites conversation, forks are optional, and expectations are exceeded. The recipe is intentionally forgiving—use cranberry sauce for ease or fresh cranberries for a vibrant pop. The rosemary-garlic butter seeps into the cuts so every pull has flavor, and the quick bake time means you can assemble and serve within half an hour.

Ingredients

• Crusty bread (about 1 pound): Choose an artisan boule or sourdough with a firm crust and chewy crumb. A tight crumb holds the wedges of cheese and fruit; I often buy a day-old loaf from my local bakery for ease and better slicing.
• Brie, 8 ounces: Pick a creamy, triple-cream or standard Brie depending on how gooey you want the interior. Brands like Président or local creamery Brie work well; chill briefly to make slicing into wedges easier.
• Fresh cranberries, 1 cup (or cranberry sauce): Fresh chopped cranberries give a bright, tart burst; store-bought cranberry sauce is an easy alternative and adds a smoother texture—either will balance the cheese nicely.
• Unsalted butter, 4 tablespoons (1/2 stick): Use unsalted so you control seasoning. Melted and mixed with herbs, it creates a glossy, flavorful coating that penetrates the loaf.
• Fresh rosemary, 1 tablespoon chopped: Use fine, fresh leaves; dried rosemary will be aromatic but a bit tougher, so reduce quantity if substituting.
• Garlic, 2 cloves minced: Fresh garlic provides pungent background heat; press or finely mince to avoid large raw pieces inside the cuts.
• Salt, 1 teaspoon and black pepper, 1/2 teaspoon: Season the butter evenly; kosher salt or sea salt works best to distribute flavor without clumping.

Instructions

Preheat and Prepare: Preheat the oven to 350°F. Line a baking sheet with parchment paper to catch any drips. Having the oven at a steady 350°F ensures the Brie melts evenly while the crust crisps without overbrowning. Arrange everything near your work surface so assembly is quick. Score the Loaf: Using a sharp serrated knife, make horizontal and vertical cuts about 1 inch apart across the loaf, stopping just short of cutting all the way through so the base keeps the grid intact. The goal is to create 1-inch squares or rectangles that hold fillings; don’t slice to the bottom or the structure will fall apart. Insert the Brie: Cut the Brie into small wedges or thin slices about 1/2 inch thick and gently wedge them into the cuts, distributing the cheese evenly throughout the loaf. If Brie is very soft, chill it briefly so it holds shape while you insert. Add the Cranberries: If using fresh cranberries, roughly chop them so they nestle into the cuts; if using cranberry sauce, use a small spoon to dollop evenly into the gaps. Ensure the fruit is spread so every pull has a bit of tartness to contrast the cheese. Make the Herb Butter: Melt the butter in a small bowl or microwave-safe cup, then stir in the minced garlic, chopped rosemary, salt, and pepper. Let it sit for a minute so the garlic softens and the rosemary releases aroma, which helps the flavors infuse the butter before brushing. Brush and Wrap: Use a pastry brush to drizzle the seasoned butter generously over the loaf, guiding it into the cuts so it coats cheese and bread interior. Wrap the loaf loosely in aluminum foil, leaving the top exposed to allow the crust to brown while keeping the interior moist. Bake: Place the wrapped loaf on the parchment-lined baking sheet and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes to achieve a golden, slightly crisp top. Visual cue: the Brie should be molten and the top should have a warm, golden hue without burning. Rest and Serve: Let the loaf rest 3 to 5 minutes after removing from the oven so the cheese stabilizes slightly. Serve warm, allowing guests to pull apart pieces with ease. A knife can help loosen larger wedges near the loaf’s base if necessary.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 48 hours. For short-term storage, wrap the cooled loaf in foil and then a loose plastic wrap to keep moisture in but prevent freezer burn. To reheat, place the loaf on a baking sheet and warm at 350°F for 8 to 10 minutes, or until cheese is flowing again. If you’ve frozen it, thaw overnight in the fridge, then reheat at 350°F for 12 to 18 minutes. Avoid microwaving as it makes the crust chewy rather than crisp.

Ingredient Substitutions

If you prefer a different cheese, Camembert or a young goat’s cheese provide similar melting quality; swap Brie ounce for ounce. For a nutty note, tuck in chopped toasted pecans or walnuts in some of the cuts. If fresh cranberries are too tart, mix half cranberry sauce and half chopped fresh berries for texture. For a dairy-free option, use a plant-based melting cheese and check that butter is replaced with your favorite vegan alternative. Salt and herb ratios remain the same when swapping ingredients.

Serving Suggestions

Serve the loaf on a wooden board with small bowls of extra cranberry sauce, honey, or fig jam for guests to customize bites. Pair with crisp greens tossed in citrus vinaigrette to cut through the richness, or offer charcuterie elements like prosciutto and olives for a fuller spread. For brunch, add scrambled eggs and a light fruit salad; for a casual dinner, pair with a simple roasted vegetable medley. Garnish with extra fresh rosemary sprigs for aroma and color.

Cultural Background

This take on pull-apart bread blends European cheese tradition with American seasonal fruit flavors. Pull-apart or tear-and-share breads date back to communal dining practices where food was meant to be shared directly. Using Brie nods to French cheese-making, while cranberry reflects North American harvest flavors. The combination feels like a modern, cross-cultural approach to entertaining—simple techniques, elevated ingredients, and a social presentation.

Seasonal Adaptations

In winter, use fresh cranberries and top with a drizzle of maple syrup for warmth. Spring or summer versions benefit from stone fruit slices like thin peaches with basil instead of rosemary. For autumn gatherings, add a sprinkle of cinnamon and nutmeg to the cranberry sauce or swap rosemary for sage to complement roasted flavors. Adjust oven time slightly for denser add-ins like apples or pears.

Meal Prep Tips

For easy entertaining, assemble the loaf earlier in the day and refrigerate wrapped; bake when guests arrive. If preparing multiple loaves, stagger baking times so each is served fresh and warm. Use small disposable foil pans for transport to potlucks and reheat at 350°F for 10 to 15 minutes. Keep a small knife on the board for guests who prefer neat slices rather than pulling by hand.

There’s something deeply satisfying about tearing into a loaf that melts and mingles flavors at every pull. Whether it’s a festive centerpiece or a casual night in, this cranberry and Brie loaf brings warmth, flavor, and a little bit of theater to the table. I hope it becomes one of your go-to shareable dishes.