Description
This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is a deliciously gooey, flavorful appetizer or snack featuring a crusty sourdough loaf filled with creamy Brie cheese and sweet-tart cranberry sauce. Infused with a fragrant garlic herb butter and baked to golden perfection, it’s perfect for sharing at parties or cozy gatherings.
Ingredients
Scale
Bread and Cheese
- 1 large round sourdough loaf
- 8 oz (225g) Brie cheese, sliced
- ½ cup cranberry sauce (store-bought or homemade)
Garlic Herb Butter
- 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
Garnish
- 1 tbsp fresh parsley, chopped (for garnish)
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 during baking.
- Prepare the Bread: Using a serrated knife, carefully slice the sourdough loaf in a crosshatch pattern like a checkerboard, cutting almost to the base but not all the way through so the loaf stays intact.
- Make the Garlic Herb Butter: In a small bowl, combine the melted butter with minced garlic, finely chopped rosemary, thyme, salt, and freshly ground black pepper. Stir well to incorporate all flavors.
- Stuff the Loaf: Gently open the crevices created by the crosshatch cuts and tuck slices of Brie cheese into these pockets. Then spoon cranberry sauce into the gaps. Drizzle the prepared garlic herb butter generously over the entire loaf, ensuring it seeps into all the cuts.
- Bake the Bread: Place the stuffed sourdough loaf on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the bread turns golden brown and the Brie melts and becomes bubbly.
- Garnish and Serve: Remove the bread from the oven and garnish with freshly chopped parsley. Serve immediately while warm to enjoy the creamy, tangy, and herby flavors in every pull-apart bite.
Notes
- Use a serrated bread knife to avoid crushing the loaf when making the crosshatch cuts.
- For a spicier version, add a pinch of red pepper flakes to the garlic herb butter.
- The cranberry sauce can be homemade or store-bought based on convenience.
- Serve with extra cranberry sauce or honey for dipping if desired.
- Best enjoyed fresh out of the oven as the Brie tends to harden if cooled and reheated.
