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

Scale

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)

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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.