Cranberry Feta Sourdough Pull-Apart Bread

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Description

This Cranberry Feta Sourdough Pull-Apart Bread is a show-stopping, savory-meets-sweet appetizer or side dish. Tangy feta cheese, tart dried cranberries, and fragrant herbs are tucked into the cracks of a warm, crusty sourdough loaf, then drizzled with melted butter and baked to gooey perfection. Each pull-apart bite is buttery, cheesy, and slightly tart — a flavor combination that’s simply irresistible!

Ingredients For Cranberry Feta Sourdough Pull-Apart Bread

For one medium sourdough loaf:

  • 1 round sourdough loaf (about 1 lb)

  • ½ cup unsalted butter, melted

  • 1½ cups shredded mozzarella cheese (or Monterey Jack)

  • ½ cup crumbled feta cheese

  • ½ cup dried cranberries

  • 2 tablespoons chopped fresh parsley (or 1 tsp dried)

  • 1 tablespoon fresh thyme leaves (optional)

  • 1 teaspoon garlic powder

  • ¼ teaspoon black pepper

  • 1 tablespoon honey or maple syrup (optional, for a hint of sweetness)

 Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with foil or parchment paper.

  2. Prepare the bread:

    • Place the sourdough loaf on a cutting board.

    • Using a sharp bread knife, make deep diagonal cuts across the loaf in a crisscross pattern (do not cut all the way through).

  3. Mix butter mixture:

    • In a small bowl, combine melted butter, garlic powder, black pepper, and thyme.

  4. Stuff the loaf:

    • Gently stuff the shredded mozzarella, feta, and dried cranberries into the cracks of the bread.

  5. Drizzle & wrap:

    • Drizzle the butter mixture evenly over the loaf, making sure it seeps into the cuts.

    • Wrap the loaf loosely in foil.

  6. Bake:

    • Place on the prepared baking sheet and bake for 15 minutes.

    • Unwrap the foil and bake an additional 10–12 minutes until the cheese is fully melted and bubbly.

  7. Finish:

    • Drizzle with honey or maple syrup (optional), sprinkle with fresh parsley, and serve warm.

 Notes

  • You can use goat cheese instead of feta for a creamier texture.

  • Add chopped walnuts or pecans for crunch and depth.

  • This bread tastes best when served immediately from the oven.

  • To reheat leftovers: wrap in foil and warm at 325°F for 10 minutes.

 Tips

  • Use a crusty sourdough loaf so it holds its shape and crisps nicely.

  • Don’t overbake — you want the center melty but the edges still soft.

  • Try cranberry-orange zest butter for a festive variation.

  • Perfect as an appetizer, side for soups, or party snack.

 Servings

Serves: 6–8 people
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Nutritional Info (Per Serving)

(Estimated based on 8 servings)

  • Calories: 280 kcal

  • Protein: 9 g

  • Fat: 16 g

  • Carbohydrates: 25 g

  • Fiber: 2 g

  • Sugar: 6 g

  • Sodium: 390 mg

 Health Benefits

  • Cranberries: Rich in antioxidants and support urinary tract health.

  • Feta cheese: A good source of calcium and protein with less fat than many cheeses.

  • Sourdough: Easier to digest and lower in gluten than regular bread.

  • Herbs: Provide anti-inflammatory and digestive benefits.

 Q&A Section

Q1: Can I make this bread ahead of time?
Yes! Assemble the loaf (without baking), wrap tightly in foil, and refrigerate up to 24 hours. Bake right before serving.

Q2: Can I use another type of bread?
Definitely — French bread, ciabatta, or any crusty round loaf will work.

Q3: Can I make it vegan?
Yes! Use vegan butter and vegan feta or cashew cheese. Skip the honey or use maple syrup.

Q4: How do I keep it warm for serving?
Wrap in foil and keep in a low (200°F/93°C) oven until ready to serve.

Q5: What pairs well with this bread?
Try pairing it with butternut squash soup, chicken salad, or a holiday cheese board.

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