Description
Crispy on the outside, soft and gooey on the inside — this Cranberry Goat Cheese Pull-Apart Sourdough is a show-stopping appetizer perfect for the holidays or any cozy evening.
Ingredients
- Sourdough round loaf – 1 large, unsliced
- Goat cheese – 5 oz (140 g), crumbled or softened
- Mozzarella cheese – 1 cup, shredded
- Dried cranberries – ½ cup
- Unsalted butter – 4 tablespoons, melted
- Olive oil – 1 tablespoon
- Fresh parsley – 2 tablespoons, finely chopped
- Fresh thyme – 1 tablespoon, chopped (or ½ tsp dried)
- Honey or maple syrup – 2 tablespoons, for drizzle
- Salt & cracked black pepper – to taste
Instructions
- Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
- Score the bread: Use a sharp knife to cut the loaf in a criss-cross pattern, slicing almost to the bottom but not through it.
- Stuff the loaf: Gently separate the cubes and tuck goat cheese and mozzarella between the cuts.
- Add the cranberries throughout the slits so each piece gets a pop of sweetness.
- Make the herb butter: Mix melted butter, olive oil, parsley, thyme, salt, and pepper. Brush generously over the entire loaf, making sure it seeps into the cuts.
- Wrap in foil and bake for 15 minutes to melt the cheese.
- Unwrap and bake uncovered for another 10–12 minutes, until golden and crisp on top.
- Drizzle with honey or maple syrup right before serving for a glossy finish.
Notes
- This dish is perfect for holiday gatherings or cozy evenings.
- Feel free to substitute the herbs based on your preference.
- For a spicier kick, consider adding red pepper flakes to the herb butter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg