Looking for a quick appetizer that is guaranteed to be a hit with everyone? Look no further than the Brie & Cranberry Pull-Apart bread. I’ve been making variations of this for years and regardless of where it’s served (Thanksgiving, Christmas, backyard BBQ), everyone loves it. Plus, it’s super easy to make and budget-friendly!

Brie with sourdough is always a great combination. Heat that up and add some festive treats and come on! Warm brie? Yum! This is also super easy to make and there are simple adjustments that can be made so that this can be enjoyed at any time of the year.

The original recipe was inspired by Half Baked Harvest. Her recipes are great although if you’re watching your macros, you’ll want to enter those in before you eat. This isn’t a low-calorie treat, so plan accordingly if you’re a FASTer Way follower.

Don’t like dried cranberries? Pair this with pomegranates (I used these in the image), sliced pears, cubed apples (cut very small), raspberries, or even bananas. I’ve also added jalapeño jelly (warmed and drizzled throughout), berry jam, or orange marmalade. And if you’re looking for something a bit more savory, omit the sugar and add garlic, caramelized onions, cubed charcuterie, broccolini, or even thinly sliced potatoes - really anything you like.

Final piece of advice - when stuffing the bread, make sure you push the brie and your fruit/vegetable of choice deep into the bread. Otherwise you end up with melted brie on the top half, but not the bottom. I hope you enjoy this as much as our family does!