Description
This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is a deliciously gooey and flavorful appetizer perfect for gatherings or cozy nights in. A large sourdough loaf is intricately sliced and generously stuffed with creamy Brie cheese and tart cranberry sauce, then drizzled with a fragrant garlic herb butter before being baked to golden perfection. The result is a pull-apart treat with layers of melty cheese and sweet tangy cranberry complemented by fresh rosemary and thyme, finished with a sprinkle of parsley for freshness.
Ingredients
Scale
Bread
- 1 large round sourdough loaf
Filling
- 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
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 to keep the loaf intact and easy to pull apart later.
- Make the Garlic Herb Butter: In a small bowl, combine the melted unsalted butter with minced garlic, finely chopped fresh rosemary and thyme. Season with salt and freshly ground black pepper, then stir well to incorporate all the flavors thoroughly.
- Stuff the Loaf: Gently open the crevices of the sourdough bread and tuck slices of Brie cheese into the cuts. Spoon the cranberry sauce into the gaps alongside the cheese. Drizzle the prepared garlic herb butter generously over the entire loaf, making sure it seeps into every cut and pocket.
- Bake the Bread: Place the stuffed loaf onto the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the bread turns golden brown and the Brie cheese melts into a bubbly, creamy consistency.
- Garnish and Serve: Remove the bread from the oven and sprinkle with freshly chopped parsley for a pop of color and freshness. Serve immediately while warm for the best gooey pull-apart experience full of savory and sweet flavors.
Notes
- Use a serrated knife to ensure clean cuts through the sourdough without compressing the loaf.
- If you prefer, substitute fresh herbs with 1 tsp each of dried rosemary and thyme.
- Warm the cranberry sauce slightly if using straight from refrigerated to help it spoon easily into the bread.
- This recipe can be made ahead by assembling the loaf and refrigerating before baking; just add an extra few minutes to the baking time if baking from cold.
- Serve with extra cranberry sauce or honey mustard on the side for dipping.
