Cranberry feta sourdough pull-apart bread

Name: Cranberry Feta Sourdough Pull-Apart Bread
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Appetizer, Side Dish
Cuisine: American Fusion
Difficulty: Easy
Servings: 6-8 as an appetizer

There’s something inherently fun and communal about pull-apart bread. The act of gathering around a golden, fragrant loaf and pulling off steaming, cheesy pieces is a guaranteed way to break the ice at any party. But we’re moving beyond the standard garlic and cheese version. Enter the Cranberry Feta Sourdough Pull-Apart Bread—a sophisticated yet easy-to-make masterpiece that perfectly balances tangy, sweet, salty, and savory flavors in every single pull.

This recipe transforms a rustic sourdough boule into a stunning centerpiece appetizer. The natural tang of the sourdough provides the perfect robust base for a filling of creamy, salty feta, sweet and tart dried cranberries, and aromatic fresh herbs. When baked, the edges caramelize, the cheese melts, and the butter and herbs infuse every nook and cranny. It’s visually impressive, deceptively simple to assemble, and delivers a complex flavor profile that will have your guests begging for the recipe. Whether it’s for a holiday party, a game day spread, or a fancy brunch, this bread is the ultimate crowd-pleaser.

Cranberry Feta Sourdough Pull-Apart Bread

Ingredients

For the Bread and Filling:

1 large round sourdough bread boule (about 1 lb / 450-500g)
1 ½ cups crumbled feta cheese (about 6 oz / 170g)
¾ cup dried cranberries
⅓ cup finely chopped green onions
2 tablespoons freshly chopped parsley
1 teaspoon fresh thyme leaves (or ¼ tsp dried thyme)

For the Herb Butter Infusion:

½ cup (1 stick) unsalted butter
2 cloves garlic, minced
1 tablespoon freshly chopped parsley
1 teaspoon freshly chopped rosemary
½ teaspoon black pepper
¼ teaspoon salt (optional, taste after adding as feta is salty)

Equipment

Serrated knife
Cutting board
Parchment paper
Baking sheet
Small saucepan or microwave-safe bowl
Pastry brush

Instructions

Step 1: Prepare the Bread for Stuffing

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place your sourdough boule on a stable cutting board. Using a sharp serrated knife, slice the bread in a cross-hatch pattern, being careful not to cut all the way through the bottom crust.
The Technique: Make parallel cuts about 1-inch apart across the entire loaf. Then, turn the loaf 90 degrees and make another set of parallel cuts, creating a grid or checkerboard pattern. The goal is to create deep pockets for the filling while keeping the base intact so the loaf holds its shape.

Step 2: Create the Flavorful Filling

In a medium bowl, combine the crumbled feta cheese, dried cranberries, chopped green onions, parsley, and thyme. Gently toss the mixture with a fork to ensure the ingredients are evenly distributed. The vibrant red cranberries and green herbs against the white feta create a beautiful color contrast even before baking.

Step 3: Stuff the Bread Loaf

Carefully pry open the cuts in the sourdough loaf. Using your fingers or a small spoon, generously stuff the feta and cranberry mixture into the crevices. Push the filling down into the pockets, ensuring it reaches the bottom of the cuts. Don’t be shy—the more filling, the more delicious every pull-apart piece will be. Any filling that falls onto the baking sheet can be scooped up and tucked in or will create delicious, crispy cheese bits around the loaf.

Step 4: Prepare the Herb Butter Infusion

In a small saucepan over low heat, melt the butter. Add the minced garlic, parsley, rosemary, and black pepper. Let the mixture simmer gently for 2-3 minutes, allowing the garlic to cook slightly and the herbs to infuse their flavor into the butter. (Alternatively, you can combine these ingredients in a microwave-safe bowl and heat in 30-second intervals until the butter is melted and fragrant).
Taste the butter and decide if you need the optional salt, keeping in mind the saltiness of the feta.

Step 5: Drizzle and Bake to Perfection

Using a pastry brush, generously brush the herb butter infusion all over the top and sides of the stuffed loaf, making sure to get the butter down into the cuts. The butter will soak into the bread, creating a rich, crispy, and flavorful crust.
Place the loaf on the prepared baking sheet and bake for 20-25 minutes, or until the bread is golden brown and crispy on the outside, and the cheese inside is melted and bubbly.

Step 6: Serve Immediately for the Ultimate Experience

Remove the bread from the oven and let it rest for just 2-3 minutes. This brief rest allows the molten cheese to set slightly, making it less messy to pull apart.
Place the bread on a serving platter and present it whole, allowing your guests the joy of pulling apart their own pieces. Serve immediately while it’s warm, gooey, and at its absolute best.

Chef’s Notes & Tips for Success

Choosing the Right Bread: A sturdy, crusty sourdough boule is essential. A soft, airy loaf like Italian bread may not hold the cross-hatch structure and can become mushy. The robust texture of sourdough stands up beautifully to the stuffing and baking process.
The “Don’t Cut Through” Rule: The key to a successful pull-apart bread is keeping the bottom crust intact. Place your hand on top of the loaf to steady it and use a sawing motion with the serrated knife, stopping about ½ inch from the bottom.
Customize Your Fillings: This recipe is incredibly versatile. For a richer flavor, add ½ cup of cooked, crumbled bacon or chopped walnuts for a crunchy texture. Swap the cranberries for chopped sun-dried tomatoes and the feta for mozzarella for a different flavor profile.
Make-Ahead Instructions: You can fully assemble the bread up to 4 hours in advance. Cover it loosely with plastic wrap and store it in the refrigerator. Let it sit at room temperature for 20-30 minutes before baking, and you may need to add 3-5 extra minutes to the baking time.
Serving a Crowd: If you’re serving more than 8 people, consider making two smaller loaves. It’s easier to manage and ensures everyone gets a piece from the center.

Serving Suggestions

As a Standout Appetizer: This bread is a complete showstopper on its own. No dips required!
With Soup or Salad: Serve it alongside a warm bowl of tomato basil soup or a sharp arugula salad for a perfect light lunch or dinner.
Holiday Centerpiece: Its festive red and white colors make it a natural fit for a Christmas or Thanksgiving appetizer spread.
Brunch Brilliance: It pairs wonderfully with egg dishes like a frittata or quiche, making it an unforgettable brunch offering.

Nutrition Information

(Please note: The following is an estimate and can vary based on the specific size of your loaf and brands of ingredients used.)

A Note on Nutrition: This is a rich, indulgent appetizer designed for sharing and celebration. The sourdough bread provides complex carbohydrates, while the feta cheese offers a significant amount of protein and calcium, along with saturated fat and sodium. The dried cranberries contribute natural sugars and a small amount of fiber. The herb butter adds flavor and richness. While this is not a low-calorie dish, it is a nutrient-dense one, providing energy and satisfaction. Enjoying a single serving as part of a balanced meal or party spread allows you to savor its incredible flavors without overindulgence.