Skip to Main Content
  • Get mom a grill in time for Mother's Day  |Shop Now  |  Order by:  04:10:47:42
Brie and Cranberry Pull-Apart Bread

Brie and Cranberry Pull-Apart Bread

By Mandy Tanner

This appetizer looks so festive and tastes so amazing, no one will know you pulled it together in about a half hour. If you like, sprinkle some Traeger-smoked nuts on top.

Prep Time

10 Min

Cook Time

20 Min

Pellets

Cherry

Ingredients

This recipe serves:

8

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
8 Ounce brie cheese
1 Large sourdough round or loaf, or rustic French or Italian loaf
3 Ounce (6 Tbsp) unsalted butter
3 Tablespoon honey
1 Teaspoon fresh thyme leaves
1 Teaspoon fresh finely chopped rosemary
7/8 Teaspoon Kosher salt
1/3 Cup Dried cranberries
flaky sea salt, for serving
This recipe serves:

8

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
8 Ounce brie cheese
1 Large sourdough round or loaf, or rustic French or Italian loaf
3 Ounce (6 Tbsp) unsalted butter
3 Tablespoon honey
1 Teaspoon fresh thyme leaves
1 Teaspoon fresh finely chopped rosemary
7/8 Teaspoon Kosher salt
1/3 Cup Dried cranberries
flaky sea salt, for serving

Steps

  • 1

    Leaving the rind on the cheese, slice it into pieces 1 to 2 inches long (they don’t have to be the same length) and about ¼ inch thick.

  • 2

    Preheat the Traeger with the lid closed to 350°F; this will take at least 15 minutes. Line a rimmed baking sheet with foil or parchment paper for easy cleanup.

  • 3

    Meanwhile, place the bread on the baking sheet. Using a bread knife and leaving the bottom 1 inch of the bread intact, slice rows in one direction about 1½-inches wide. Rotate the bread 90 degrees and cut in the other direction, creating cubes. Use your fingers to widen the bread cuts some.

  • 4

    In a small sauce pot over medium heat on the Traeger Induction cooktop or stovetop, combine the butter, honey, thyme, rosemary, and kosher salt, and cook, stirring, until the butter has melted. (Alternatively melt it in a small bowl in the microwave.)

  • 5

    Tuck the brie slices deeply into the bread slits, distributing it evenly throughout the loaf. Pour about two-thirds of the honey-herb butter onto the bread aiming for where it’s been sliced. Press the cranberries into the bread throughout. Pour the remaining honey-herb butter over the top.

  • 6

    Place the baking sheet directly on the grill grates, close the lid, and cook until the cheese has melted, and loaf warmed through and golden brown, 15 to 25 minutes.

    350 ˚F / 177 ˚C

    00:25

  • 7

    Remove the baking sheet from the grill and allow to cool slightly. Sprinkle with flaky sea salt to taste. Enjoy!

My Notes


In order to add notes for this recipe, you must log in or create an account.