Cranberry Brie, Christmas Loaf

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:

1. 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