Cranberry Feta Sourdough Pull-Apart Bread
Ingredients
For the bread:
1 medium round sourdough loaf (unsliced, about 8–10 inches wide)
3 tbsp unsalted butter, melted
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
Salt and black pepper, to taste
For the filling:
1 cup crumbled feta cheese
½ cup shredded mozzarella (optional, for extra meltiness)
½ cup dried cranberries
¼ cup chopped green onions or chives
¼ cup chopped pecans or walnuts (optional, for crunch)
For garnish (optional):
Extra thyme sprigs
Drizzle of honey or balsamic glaze for serving
Instructions
Preheat the oven
Preheat your oven to 180°C (350°F). Line a baking sheet with foil or parchment paper.
Prepare the sourdough
Place the sourdough loaf on a cutting board. Using a serrated knife, slice it in a grid pattern — cut about 1 inch apart both horizontally and vertically, without cutting all the way through the bottom crust.
Make the garlic butter mixture
In a small bowl, combine melted butter, olive oil, minced garlic, thyme, salt, and pepper. Stir well.
Add the fillings
Gently open the bread cracks and stuff with feta, mozzarella, cranberries, green onions, and nuts if using. Try to distribute evenly between the slices.
Drizzle with garlic butter
Slowly pour or brush the garlic butter mixture all over the loaf, making sure it seeps into the crevices.
Wrap and bake
Wrap the bread loosely in foil and bake for 15 minutes. Then uncover and bake another 10 minutes until the top is golden and the cheese is melted.
Garnish and serve
Remove from oven, drizzle with honey or balsamic glaze, and top with fresh thyme. Serve warm — guests can easily pull apart each cheesy, cranberry-filled piece!
🌟 Tips & Variations
Use goat cheese instead of feta for a creamier flavor.
Add rosemary or sage for extra holiday aroma.
Swap dried cranberries for fresh ones if you prefer more tartness.
This pairs perfectly with roasted turkey, charcuterie boards, or holiday wine nights.