If you are looking for a show-stopping appetizer or snack that combines comfort and elegance all in one, the Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe is exactly what you need. This irresistible creation takes a rustic sourdough loaf and transforms it into a melty, aromatic masterpiece with the creamy richness of Brie cheese perfectly balanced by the tart sweetness of cranberry sauce. The garlic herb butter seeps into every nook and cranny, making each bite a flavor explosion that feels like a warm hug from the inside out. Trust me, once you try this, it will be your go-to crowd-pleaser for gatherings or cozy nights in.
Ingredients You’ll Need
Simple ingredients come together to make big magic in this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe. Each component plays an essential role—from the tangy sourdough providing a sturdy base, to the fresh herbs adding fragrant depth to the buttery garlic spread.
- 1 large round sourdough loaf: Provides a thick, chewy crust and a sturdy interior to hold all the delicious fillings.
- 8 oz Brie cheese, sliced: Melts beautifully for a creamy, luxurious texture and flavor.
- ½ cup cranberry sauce (store-bought or homemade): Adds a burst of tartness and a lovely pop of color.
- 3 tbsp unsalted butter, melted: The base of the garlic herb mixture that keeps everything moist and flavorful.
- 2 cloves garlic, minced: Infuses the bread with rich, savory aroma that pairs perfectly with the herbs.
- 1 tbsp fresh rosemary, finely chopped: Adds earthy, pine-like notes that elevate the flavor profile.
- 1 tbsp fresh thyme, finely chopped: Brings a subtle, floral herbaceousness that complements the rosemary.
- Salt and freshly ground black pepper, to taste: Essential for balancing and enhancing all the flavors.
- 1 tbsp fresh parsley, chopped (for garnish): Adds a fresh, bright finish and a lovely green touch.
How to Make Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
Step 1: Preheat the Oven and Prepare Your Workspace
Start by heating your oven to 350°F (175°C). It’s important to line a baking sheet with parchment paper or aluminum foil because this will catch any melted cheese or juicy cranberry sauce that might drip during baking. This step keeps your oven clean and your final presentation tidy.
Step 2: Prepare the Sourdough Loaf for Stuffing
Take your large round sourdough loaf and, using a serrated knife, make crosshatch cuts to create a checkerboard pattern. Be careful to slice nearly all the way through the loaf without cutting completely through, as these pockets will hold your filling and allow the flavors to soak in beautifully while the bread bakes.
Step 3: Make the Garlic Herb Butter
In a small bowl, combine the melted butter with minced garlic, fresh rosemary, thyme, plus salt and black pepper to taste. Stir this mixture until everything is fully incorporated. This aromatic butter mixture is the key to infusing the bread with mouthwatering flavor throughout every bite.
Step 4: Stuff the Bread
Gently open up the crosshatched crevices of your sourdough and start tucking slices of Brie cheese into the cuts. Then, spoon the cranberry sauce generously into the remaining pockets, ensuring a delightful balance of creamy and fruity flavors. Finally, drizzle the garlic herb butter evenly over the entire loaf, letting it seep deep into the cracks for maximum flavor penetration.
Step 5: Bake Until Golden and Gooey
Place your stuffed sourdough on the prepared baking sheet and bake it in the preheated oven for 15-20 minutes. Watch for the bread to turn a beautiful golden brown and the Brie to become melted, bubbly, and irresistibly gooey. This part fills your kitchen with a fantastic aroma, inviting everyone to gather around.
Step 6: Garnish and Serve
Once out of the oven, sprinkle the top with fresh chopped parsley. This not only adds a welcome burst of color but also a fresh herbal note. Serve immediately while warm to enjoy the perfect pull-apart bread experience loaded with savory garlic, melted Brie, and bright cranberry surprises.
How to Serve Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
Garnishes
Fresh parsley is the classic finishing touch, but you could also add a sprinkle of flaky sea salt or even a light drizzle of honey for a hint of sweetness. These little extras enhance the visual appeal and bring out even more layers of flavor.
Side Dishes
This stuffed sourdough bread pairs wonderfully with simple sides like a crisp green salad or roasted vegetables. A bowl of warm soup, such as butternut squash or creamy tomato basil, also makes a comforting and balanced meal alongside the richness of the bread.
Creative Ways to Present
For a festive touch, serve the Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe on a rustic wooden board alongside small bowls of extra cranberry sauce, assorted olives, or nuts. You can also slice and place pieces inside individual ramekins for elegant party platters or grazing tables.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe keeps best when tightly wrapped in foil or plastic wrap and stored in the refrigerator. Consume within 2-3 days for the best texture and flavor.
Freezing
If you want to save some for later, freeze the fully baked and cooled bread by wrapping it securely in plastic wrap and then in aluminum foil. It can be frozen for up to one month. When ready to enjoy again, thaw it overnight in the refrigerator before reheating.
Reheating
To reheat, unwrap the bread and place it on a baking sheet in a preheated 350°F (175°C) oven for 10-15 minutes. This restores the crispy crust and melts the Brie back to its gooey perfection without drying out the bread or fillings.
FAQs
Can I use a different type of cheese instead of Brie?
Absolutely! While Brie offers that perfect creamy melt, other soft cheeses like Camembert or even a mild goat cheese can work beautifully. Just be mindful of how their flavors complement the cranberry sauce.
Is homemade cranberry sauce necessary, or is store-bought okay?
Store-bought cranberry sauce works just fine and saves time without sacrificing flavor. If you have the time, homemade cranberry sauce can add a fresher, less sweet taste that some prefer.
Can I prepare this recipe ahead of time before baking?
You can assemble the stuffed sourdough and keep it covered in the refrigerator for a few hours before baking. However, best results come from baking soon after preparation to keep the bread crusty and the cheese fresh.
What if I don’t have fresh herbs on hand?
Dried rosemary and thyme can be substituted, but use them sparingly—about one-third of the fresh amount—since dried herbs are more concentrated and can overpower the flavors if overused.
Is this recipe suitable for holiday gatherings?
Definitely! The festive combination of Brie and cranberry makes this stuffed sourdough bread a perfect appetizer or snack for holidays, parties, or any special occasion where you want to impress your guests.
Final Thoughts
There is something truly magical about the Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe that turns an ordinary loaf of bread into a tantalizing centerpiece. With its melty cheese, fragrant herbs, and bright cranberry bursts, this dish is bound to become a favorite in your recipe repertoire. So go ahead, gather your ingredients, and give this delicious pull-apart bread a try—you won’t regret it, and your friends will be asking for the recipe in no time.
Print
Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is a decadent, warm appetizer or snack perfect for sharing. A crusty sourdough loaf is sliced in a checkerboard pattern and generously stuffed with creamy Brie cheese and sweet cranberry sauce. The bread is drizzled with a fragrant garlic herb butter before baking until golden and bubbly, then garnished with fresh parsley. The result is a deliciously gooey, festive pull-apart bread that combines savory, sweet, and aromatic flavors in every bite.
Ingredients
Bread and Cheese
- 1 large round sourdough loaf
- 8 oz (225g) Brie cheese, sliced
Fillings and Toppings
- ½ cup cranberry sauce (store-bought or homemade)
- 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
- 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 and make cleanup easier.
- Prepare the Bread: Using a serrated knife, carefully slice the sourdough loaf in a crosshatch (checkerboard) pattern. Cut almost all the way through the loaf, but do not slice completely through—this creates deep pockets for stuffing.
- Make the Garlic Herb Butter: In a small bowl, combine the melted unsalted butter with minced garlic, finely chopped rosemary, thyme, salt, and freshly ground black pepper. Stir well to blend all the flavors together.
- Stuff the Loaf: Gently open the crevices created by the cuts in the bread. Tuck slices of Brie cheese into the gaps and spoon cranberry sauce into the pockets as well. Drizzle the prepared garlic herb butter generously over the entire loaf, allowing it to seep into all the cuts for maximum flavor.
- Bake the Bread: Place the stuffed sourdough loaf on the lined baking sheet. Bake in the preheated oven for 15-20 minutes or until the bread turns golden brown and the Brie cheese has melted and become bubbly.
- Garnish and Serve: Remove the bread from the oven, sprinkle chopped fresh parsley over the top for a burst of color and freshness. Serve immediately while warm, and enjoy the deliciously gooey, aromatic pull-apart bread in every bite.
Notes
- Use a serrated knife to prevent tearing the bread when making the crosshatch cuts.
- For extra flavor, you can brush some garlic herb butter on top of the loaf before baking as well.
- Serve as an appetizer or alongside a green salad for a light meal.
- Cranberry sauce can be homemade or store-bought depending on convenience.
- Make sure not to slice all the way through the bread to keep the loaf intact for baking.
