This Cranberry brie, Christmas loaf is a festive showstopper. A crusty sourdough loaf pull-apart with deep pockets, filled with garlic–herb butter, creamy Brie and dollops of Long Track Pantry Christmas Chutney. Each pull-apart slice reveals gooey, melted cheese with pockets of caramelised chutney, making it as fun to serve as it is to eat.
Cranberry Brie, Christmas Loaf Recipe:
This loaf is ideal for holiday grazing tables, weekend entertaining, or a cozy treat with friends and family. Pair with a glass of local wine or a crisp cider to elevate the experience and make every bite a little celebration.
Ingredients:
- 1 oval sourdough loaf (about 600–800g)
- 200–250g Brie cheese, sliced into thin wedges
- ½–¾ cup Long Track Pantry Christmas Chutney
- 2–3 tbsp soft butter
- 2 tbsp olive oil
- 2 cloves garlic, finely minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, leaves only
- Pinch of sea salt
- Optional: handful of dried cranberries for extra colour
- Optional: cracked pepper, to finish
Method:
- Prepare the loaf:
- Preheat oven to 180°C (fan forced).
- Using a sharp bread knife, cut deep diagonal slices across the loaf in a criss-cross pattern.
- Don’t cut all the way through — leave the base intact.
- You want deep pockets for the filling.
2. Make the garlic-herb butter:
In a small bowl, combine:
- Butter
- Olive oil
- Garlic
- Rosemary
- Thyme
- A pinch of sea salt
Melt butter, herbs and garlic gently.
3. Fill the loaf:
- Gently pry open the sourdough cuts.
- Use a basting brush to spread the garlic–herb butter into each cut and all over the top of the loaf.
- Tuck a slice of Brie into each opening.
- Spoon small amounts of LTP Christmas Chutney throughout the loaf. Aim for chutney in every pocket so it caramelises as it bakes.
- Sprinkle dried cranberries through if using.
3. Bake:
- Wrap the loaf loosely in foil (to prevent over-browning).
- Bake for 15 minutes, then open the foil.
- Bake uncovered for another 10–12 minutes until:
- Brie is fully melted
- Top is golden
- Chutney is bubbling
4. Serve:
Serve warm on a wooden board with:
- A little extra Christmas Chutney on the side
- Fresh rosemary sprigs
- Cracked pepper
Perfect for:
- Christmas Day grazing tables
- Weekend entertaining
To download the recipe card, please click here >> Cranberry Brie, Christmas Loaf Recipe Card
