Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry
A warm, gooey, pull-apart sourdough bread appetizer that brings together melted Brie, zesty garlic, aromatic herbs, and sweet-tart cranberry sauce. This holiday-ready dish is ideal for Christmas, Thanksgiving, or cozy winter nights with wine and friends.
🧾 Ingredients:
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1 round sourdough loaf (8–10 inches wide)
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8 oz Brie cheese, rind on or off, cut into small cubes
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½ cup cranberry sauce (whole berry or homemade)
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2 cloves garlic, minced
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1 tbsp fresh rosemary, finely chopped
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1 tbsp fresh thyme, finely chopped
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2 tbsp unsalted butter, melted
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Salt & freshly ground black pepper, to taste
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Fresh parsley, chopped (optional, for garnish)
🍽️ Directions:
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.
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Prepare the bread:
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Place the sourdough loaf on a cutting board.
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Using a sharp serrated knife, make diagonal cuts across the loaf, about 1 inch apart, then repeat in the opposite direction to form a crosshatch pattern. Be careful not to cut all the way through—leave the base intact.
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Stuff the bread:
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Gently separate the bread pieces and insert Brie cubes deep into the cuts.
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Spoon cranberry sauce throughout the cuts over the Brie.
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Make the garlic herb butter:
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In a small bowl, mix melted butter, garlic, rosemary, thyme, salt, and pepper.
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Spoon or brush generously over the entire loaf, getting it into the crevices.
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Wrap loosely in foil and bake for 15 minutes to start melting the cheese.
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Uncover and bake for an additional 10–15 minutes, until the top is golden brown, the cheese is bubbling, and the edges are crisp.
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Garnish with fresh parsley or additional herbs if desired.
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Serve immediately, pulling pieces straight from the loaf!
🧠 Why You’ll Love It:
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🧀 Melted Brie = creamy decadence.
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🍞 Sourdough = chewy, tangy base with crisp crust.
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🍒 Cranberry sauce = festive sweetness to balance the richness.
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🌿 Fresh herbs + garlic = layers of aroma and flavor.
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🔥 Pull-apart format = perfect for sharing.
🥗 Serving Suggestions:
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A holiday appetizer that disappears in minutes.
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Pair with a glass of Pinot Noir, Chardonnay, or sparkling wine.
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Serve alongside roast turkey, chicken, or ham.
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Makes a cozy movie night snack or cheese board centerpiece.
💡 Pro Tips:
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Use Brie with the rind on if you like a bit of extra texture—it melts just as well.
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Try with fig jam, apricot preserves, or hot honey for fun variations.
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Use a spoon handle or chopstick to open the bread cuts when stuffing.
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For crispier edges, bake uncovered longer at the end.
🔁 Storage & Reheating:
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Best served fresh, but leftovers can be wrapped tightly in foil and stored in the fridge for up to 2 days.
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Reheat at 350°F for 10–12 minutes to remelt cheese and re-crisp the bread.
❓ Related Questions:
1. Can I use a different cheese besides Brie?
Yes! Camembert, Havarti, Fontina, or even Mozzarella work well—just choose a good melting cheese.
2. What kind of cranberry sauce works best?
Whole berry or homemade sauce is ideal. Avoid overly runny sauce—it may make the bread soggy.
3. Can I make this ahead of time?
Yes! Assemble and wrap the loaf (uncooked) in foil. Refrigerate up to 6 hours, then bake just before serving.
4. Is this vegetarian-friendly?
Absolutely. Just ensure your cheese and bread are made without animal rennet.
5. Can I use baguette or ciabatta instead of sourdough?
Yes, but make sure it’s a round or oval-shaped, crusty loaf. The structure helps hold everything together.
