This cranberry and Brie sourdough loaf has been a must-bring for every holiday gathering and an easy indulgence on quiet weekend afternoons. I first assembled this combination when I had a leftover round of sourdough and a wheel of Brie that needed to be used. The marriage of warm, bubbling cheese, little pops of sweet-tart cranberry, and savory rosemary tucked into the bread cuts is a simple trick that feels celebratory without demanding hours in the kitchen. The crust crisps while the inside becomes melty, and every tear-off piece is an explosion of texture and flavor—crackly exterior, pillowy interior, and ribbons of melted Brie.

What I love most about this preparation is how few ingredients create such an impressive result. It’s fast enough for an impromptu gathering yet elegant enough for the holidays. I remember serving it at a small winter supper; the room filled with the scent of warm butter and herbs and even the most reluctant palate dove in first. This version keeps things straightforward—one round loaf, cubed Brie, dried cranberries, a little rosemary, and a butter-honey finishing drizzle—so the flavors remain bright and balanced.

Ingredients

• Sourdough round (8–10 inches): Choose a pre-baked artisan sourdough loaf that’s about 8–10 inches in diameter with a sturdy crust and soft crumb. A country-style loaf from a bakery works best; avoid very dense sandwich loaves.
• Brie, 6 ounces (about 170 grams): Use a small wheel or wedge and cut into 1/2-inch cubes. Look for triple-cream or double-cream varieties if you prefer extra richness—brands like President or local creamery Brie add great meltability.
• Dried cranberries, roughly 1/3 cup (about 1.6 ounces / 45 grams): Tart sweet cranberries provide contrast to the Brie. Choose sweetened or unsweetened depending on preference.
• Fresh rosemary, 2 tablespoons finely chopped: Strip leaves from woody stems and mince finely. Rosemary’s piney notes brighten the richness and pair beautifully with honey.
• Unsalted butter, 3 tablespoons (about 1.5 ounces / 45 grams) melted: Melted butter helps the crust crisp and carries flavor into the cuts. Use unsalted to control seasoning.
• Honey, 1 tablespoon (15 milliliters) optional: A thin drizzle balances the savory; use wildflower or clover honey for a mild sweetness.
• Sea salt, pinch: Finish with flaky sea salt (like Maldon) to enhance the flavors and provide a pleasant crunch.

Instructions

Preheat: Preheat your oven to 350°F (175°C). Position a rack in the center so the loaf bakes evenly; a hot oven is key to melting the Brie while keeping the crust crisp. Score the loaf: With a sharp serrated knife, make crosshatch cuts about 1 inch apart, slicing down to but not through the base of the loaf. The cuts should be deep enough to hold fillings (about 1–1.5 inches deep) but keep the loaf intact at the bottom so it stays whole during baking. Fill the cuts: Gently push small cubes of Brie, dried cranberries, and a few flecks of chopped rosemary into each crevice. Work methodically across the loaf so every pull-apart piece gets a mix of cheese and fruit; avoid overcrowding—space allows even melting. Brush with butter and honey: Drizzle the melted butter over the top, letting it seep into the cuts; if you like a hint of sweetness, add a thin drizzle (about 1 tablespoon) of honey over the top. The butter promotes browning while honey caramelizes lightly during the final bake. Wrap and bake: Wrap the loaf loosely in aluminum foil and place on a baking sheet. Bake for 15 minutes covered to let the cheese begin to melt without over-browning the crust. Uncover and finish: Remove the foil and continue baking for another 10 minutes until the crust is golden and the cheese is fully melted and bubbly. Watch closely during these final minutes to avoid burning. Rest and finish: Let the loaf rest for 3–5 minutes so the melted cheese sets slightly, then sprinkle a pinch of flaky sea salt and serve warm, tearing apart pieces to share.

Storage Tips

Wrap any cooled leftovers tightly in plastic wrap or place in an airtight container and refrigerate for up to three days. To reheat, place on a baking sheet and warm in a 325°F oven for 8–10 minutes—this revives the crust without overcooking the cheese. For longer storage, assemble (without baking) and freeze wrapped in foil for up to three months; thaw in the refrigerator overnight and bake as directed, adding a few minutes to account for a colder loaf.

Ingredient Substitutions

If you need dairy-free options, use a firm plant-based melting cheese or cashew-based Brie alternative—note that flavor and melt will differ. Swap dried cranberries for chopped dried apricots or cherries for different sweet-tart notes. If rosemary isn’t available, thyme or a pinch of sage pairs well with Brie. For a nutty crunch, fold in 1/4 cup chopped toasted pecans or walnuts between the cuts.

Serving Suggestions

Serve warm with a simple green salad dressed in lemon vinaigrette to cut the richness. This loaf pairs beautifully with charcuterie—prosciutto, pickles, and grape halves add texture contrast. For brunch, present alongside soft-boiled eggs and roasted grapes. Garnish with extra fresh rosemary and a thin drizzle of honey at the table for a pretty finishing touch.

Cultural Background

While not a traditional dish from a specific cuisine, the idea of stuffing bread with cheese and accompaniments traces back to rustic European tavern fare where communal, shareable plates were common. Melting wheel cheeses in bread is a modern twist on baked Camembert or fondue-style sharing dishes—this version leans on the tangy character of sourdough and the creamy Brie that’s become popular in contemporary casual entertaining.

Seasonal Adaptations

In winter, add roasted pear slices and a dusting of cinnamon for warmth. In spring, swap cranberries for chopped heirloom tomatoes and basil for a fresher profile—reduce baking time slightly so the tomatoes don’t release too much moisture. For autumnal gatherings, include sautéed mushrooms and thyme for earthiness.

Meal Prep Tips

To streamline hosting, cube the Brie and chop rosemary a day ahead and store separately in the refrigerator. Fill the loaf up to 2 hours ahead, wrap, and refrigerate; bring to room temperature before baking so the cheese melts evenly. Keep a lined baking sheet ready to catch any drips and preheat the oven just before you unwrap the loaf for the final bake to get that golden finish.

This cranberry Brie sourdough loaf is a small ceremony of comfort—simple, fast, and endlessly flexible. Whether you’re feeding a crowd or making a cozy snack for two, it rewards minimal effort with maximal flavor. Try it, adapt it, and make it your own: the best meals are the ones that bring people together and let everyone reach in for the next piece.