If you’re craving a show-stopping appetizer or a cozy snack that brings together vibrant flavors and irresistible gooeyness, this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe is exactly what you need. Imagine a crisp, golden sourdough crust filled with creamy, melted brie cheese and the sweet tang of cranberry sauce, all infused with fragrant garlic and fresh herbs. It’s the perfect harmony of savory and sweet nestled inside a crunchy bread bowl that’s as delightful to break apart as it is to eat. Whether you’re hosting a holiday gathering or just want to treat yourself to something decadently different, this recipe will quickly become a beloved classic in your kitchen.
Ingredients You’ll Need
Gathering just a few simple, quality ingredients makes all the difference here. Each one plays a special role, whether it’s creating a flavorful base, adding luscious creaminess, or lending that festive pop of color and tang. Let’s look at what you’ll need to nail this deliciously stuffed bread.
- 1 large round sourdough bread: A sturdy loaf about 8-10 inches in diameter that holds all the filling without falling apart.
- 1 cup brie cheese (cubed, rind removed): Smooth and creamy, the brie melts perfectly, creating a luscious interior.
- 1/2 cup cranberry sauce: Whether fresh or jarred, this adds a beautiful sweetness and vibrant color contrast.
- 4 tablespoons unsalted butter (melted): Used for the garlic herb butter, it helps keep the bread moist and flavorful.
- 3 cloves garlic (minced): For that irresistible aromatic punch that complements every bite.
- 1 tablespoon fresh rosemary (or 1 teaspoon dried): Adds an earthy, slightly piney note to enhance the savory profile.
- 1 tablespoon fresh thyme (or 1 teaspoon dried): Brings subtle floral undertones that pair beautifully with the cheese and cranberries.
- Salt and pepper: To season and balance all the flavors perfectly.
- 1 tablespoon olive oil: For brushing the bread crust to get that lovely golden finish.
- Fresh parsley (chopped): A bright garnish that adds a fresh pop of green and an herby note.
How to Make Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
Step 1: Preheat the Oven
Start by setting your oven to 375°F (190°C). Getting the oven ready beforehand ensures your bread bakes evenly, allowing the cheese to melt into that perfect gooey consistency and the crust to crisp up beautifully.
Step 2: Prepare the Bread
Using a serrated knife, carefully slice off the top of your sourdough loaf, creating a lid you can replace later. Hollow out the center, leaving about an inch thick border all around. This untouched bread wall provides the sturdy structure needed to hold all that delicious filling without collapsing. Don’t toss those bread scraps, by the way – they’re fantastic for dipping into any leftover cheese or turning into crunchy croutons.
Step 3: Prepare the Garlic Herb Butter
In a small bowl, whisk together the melted butter, minced garlic, finely chopped rosemary, thyme, salt, and pepper until well combined. This mixture is going to infuse every bite with deep, savory notes and a lovely herbaceous aroma that will make your kitchen smell incredible.
Step 4: Stuff the Bread
Brush the inside of your hollowed sourdough with a generous amount of the garlic herb butter. Then begin layering: start with cubes of creamy brie at the bottom, spoon on some vibrant cranberry sauce, and continue alternating these layers until the loaf is generously filled. This layering is key to balancing all the flavors and textures with every bite.
Step 5: Top and Finish the Bread
Drizzle the remaining garlic herb butter over the surface of your stuffed bread for extra flavor and moisture. Pop the bread lid back on top to seal all those wonderful ingredients inside, locking in the goodness for baking.
Step 6: Bake Until Golden and Melty
Place your stuffed loaf on a parchment-lined baking sheet, brush the outside with olive oil to achieve that gorgeous golden crust, and slide it into the oven. Bake for about 20-25 minutes or until the bread is a beautiful amber color and the brie is melted and bubbly inside. Your kitchen will smell like a cozy bakery in no time!
Step 7: Serve and Enjoy
Once out of the oven, give the bread a few minutes to cool slightly so the cheese firms just a bit. Then cut into wedges and garnish with bright fresh parsley for a lovely finishing touch. This is best served warm when the brie is at its creamy peak.
How to Serve Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
Garnishes
A sprinkle of fresh parsley not only adds a friendly dash of color but also freshens up the rich flavors. You might also consider a few extra sprigs of rosemary or thyme on top for a rustic look and aroma that pairs perfectly with the garlic herb notes inside.
Side Dishes
This bread pairs wonderfully with a simple green salad dressed in a light vinaigrette to cut through the richness. You could also serve it alongside a warm bowl of butternut squash soup or a crisp apple and walnut salad for a festive, balanced meal.
Creative Ways to Present
For gatherings, consider serving this loaf in the center of a wood board surrounded by an array of nuts, grapes, and charcuterie for a stunning presentation. Or wrap slices individually in parchment for an elegant picnic treat. The Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe lends itself beautifully to both casual and special occasions.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, wrap them tightly in plastic wrap or store in an airtight container and refrigerate. This helps preserve the moisture and flavor, though the bread is best enjoyed within one to two days for optimal texture.
Freezing
You can freeze the stuffed loaf either before baking or after it has cooled following baking. Wrap tightly in foil and then place in a freezer-safe bag to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To bring your Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe back to life, warm it in a 350°F oven for 10-15 minutes. This will melt the cheese again and crisp the crust without drying it out.
FAQs
Can I use other types of bread instead of sourdough?
While sourdough provides the perfect sturdy crust and tangy flavor, you could try a sturdy boule or country white bread. Just make sure it’s a round loaf with enough structure to hold the filling securely.
Is it necessary to remove the rind from the brie?
Removing the rind makes the texture smoother and creamier once melted inside, but if you love the slight chew and flavor of the rind, you can leave it on. It’s a matter of personal preference.
Can I prepare this recipe vegan or dairy-free?
Yes! Substitute the brie for a plant-based cheese alternative that melts well, and use vegan butter. The rest of the recipe remains delicious and just as flavorful.
What’s the best cranberry sauce to use?
Fresh homemade cranberry sauce offers brightness and texture, but a high-quality jarred cranberry sauce works perfectly in a pinch. Just ensure it’s not overly sweet to maintain balance.
Can I make this recipe ahead of time for a party?
Absolutely! Assemble the bread up to the baking step, then refrigerate covered for a few hours before baking right before guests arrive. This makes entertaining stress-free and impressive.
Final Thoughts
This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe is truly a celebration of flavors, textures, and cozy vibes all rolled into one unforgettable dish. It’s easy enough to whip up any day but special enough to serve when you want to impress. I can’t wait for you to try it and watch how quickly everyone reaches for seconds. Happy baking and sharing!
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Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is a delightful appetizer or snack perfect for gatherings and cozy nights in. A crusty sourdough loaf is hollowed out and filled with layers of creamy brie cheese and tangy cranberry sauce, enhanced with a fragrant garlic herb butter. Baked to golden perfection, it offers a warm, melty center paired with vibrant herbal notes and a touch of sweetness.
Ingredients
Bread and Cheese
- 1 large round sourdough bread (about 8–10 inches in diameter)
- 1 cup brie cheese, cut into small cubes (remove rind)
- 1/2 cup cranberry sauce (fresh or jarred)
Garlic Herb Butter
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
Finishing
- 1 tablespoon olive oil (for brushing the bread)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the stuffed bread.
- Prepare the bread: Using a serrated knife, carefully cut the top off the sourdough loaf, creating a lid to place back later. Hollow out the center of the loaf, leaving about a 1-inch border around the sides and bottom. Reserve the bread scraps for dipping or croutons.
- Prepare the garlic herb butter: In a small bowl, combine the melted butter, minced garlic, chopped rosemary, thyme, salt, and pepper. Stir well to evenly blend the flavors.
- Stuff the bread: Brush the inside of the hollowed sourdough with some of the garlic herb butter mixture. Layer the bottom with cubes of brie cheese, then spoon cranberry sauce over the brie. Continue alternating layers of brie and cranberry sauce until the bread is filled.
- Top the bread: Drizzle the remaining garlic herb butter over the stuffed bread. Place the loaf’s top back on to close it securely.
- Bake the stuffed bread: Place the stuffed loaf on a baking sheet lined with parchment paper. Brush the outside with olive oil. Bake for 20-25 minutes until the bread is golden brown and the cheese inside has melted.
- Serve: Remove the bread from the oven and let it cool slightly. Cut into wedges and garnish with freshly chopped parsley before serving.
Notes
- For a stronger herbal flavor, fresh herbs are preferable but dried can be used as a substitute.
- Remove the rind from brie as it can be bitter when baked.
- Use a serrated knife to avoid crushing the bread while cutting.
- Save the hollowed-out bread pieces for dipping into melted cheese or toasting into croutons.
- Serve warm for the best gooey cheese experience.
