Description

This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is a delightful appetizer or snack perfect for gatherings and cozy nights. Crisp on the outside, soft and gooey on the inside, the sourdough loaf is infused with a fragrant garlic herb butter, creamy melted Brie cheese, and pockets of sweet-tart cranberry sauce, creating a perfect balance of flavors in every pull-apart bite.

Ingredients

Scale

Bread and Cheese

1 large round sourdough loaf
8 oz (225g) Brie cheese, sliced

Filling and Toppings

½ cup cranberry sauce (store-bought or homemade)
3 tbsp unsalted butter, melted
2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
Salt and freshly ground black pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil to catch any drips from the bread.
Prepare the Bread: Using a serrated knife, carefully slice the sourdough loaf in a crosshatch pattern, cutting almost all the way through to the base but not completely, so the loaf holds together.
Make the Garlic Herb Butter: In a small bowl, combine the melted butter with minced garlic, fresh rosemary, fresh thyme, salt, and freshly ground black pepper. Stir the mixture until it’s well blended, ensuring the herbs and garlic are evenly distributed.
Stuff the Loaf: Gently open the crevices of the bread and tuck slices of Brie cheese into the cuts. Spoon cranberry sauce into the openings as well. Drizzle the prepared garlic herb butter generously over the entire loaf, encouraging it to seep deeply into all the cuts and pockets.
Bake the Bread: Place the stuffed sourdough loaf onto the prepared baking sheet and bake in the preheated oven for 15-20 minutes. Bake until the bread turns golden brown, and the Brie cheese is melted and bubbly.
Garnish and Serve: Remove the bread from the oven and sprinkle chopped fresh parsley over the top. Serve immediately while warm to enjoy the gooey, flavorful, pull-apart bites.

Notes

Use a serrated knife to avoid squishing the bread while slicing.
Allow the baked bread to cool slightly before serving to let the cheese set a bit.
For a homemade cranberry sauce, simmer fresh or frozen cranberries with sugar and orange zest until thickened.
Adjust herbs according to preference; sage or oregano can be good substitutes.
Serve with a side of fresh greens or a light salad for a complete appetizer.