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
Scale
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.
