If you’re craving a showstopping appetizer or a cozy snack that’s bursting with flavor, this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe is exactly what you need. Imagine gorgeous, crusty sourdough loaded with creamy Brie cheese and jewel-toned cranberry sauce, all infused with a fragrant garlic herb butter that soaks into every nook and cranny. It’s the perfect combination of savory and sweet, with a satisfying pull-apart texture that’s guaranteed to bring smiles at any gathering or quiet night in. This recipe effortlessly transforms simple ingredients into an irresistible masterpiece you’ll want to make again and again.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe. Each element plays a crucial role — from the tangy sourdough bread providing the perfect crunch, to the rich Brie melting into luxurious pockets, and the vibrant cranberry sauce adding a lovely tart balance. Let’s check out the essentials that make this dish sing.
- 1 large round sourdough loaf: Choose a fresh, sturdy loaf that can hold all the fillings without falling apart.
- 8 oz (225g) Brie cheese, sliced: Soft, creamy Brie that melts beautifully into the cuts of bread.
- ½ cup cranberry sauce: Sweet and tangy, it adds a festive pop of flavor; homemade or store-bought both work great.
- 3 tbsp unsalted butter, melted: The base for our garlic herb butter that brings richness and moisture.
- 2 cloves garlic, minced: Fresh garlic amps up the aroma and gives that irresistible savory punch.
- 1 tbsp fresh rosemary, finely chopped: Adds a fragrant, piney note that pairs beautifully with the cheese.
- 1 tbsp fresh thyme, finely chopped: A subtle earthiness that gently elevates the flavor profile.
- Salt and freshly ground black pepper, to taste: Essential seasonings to balance and brighten all the flavors.
- 1 tbsp fresh parsley, chopped (for garnish): Adds a fresh, vibrant touch and a pop of color at the end.
How to Make Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This moderate temperature ensures the bread crisps up nicely while giving the Brie a chance to melt perfectly. Line a baking sheet with parchment paper or foil to catch any buttery or cheesy drips, keeping clean-up hassle-free.
Step 2: Prepare the Bread
Take your round sourdough loaf and, using a serrated knife, score it in a crosshatch pattern. Think checkerboard, cutting almost all the way through but keeping the loaf intact at the base. This technique creates cozy little pockets perfect for stuffing with Brie and cranberry.
Step 3: Make the Garlic Herb Butter
In a small bowl, combine the melted unsalted butter with the minced garlic, fresh rosemary, thyme, salt, and freshly ground black pepper. Stir everything together until well mixed. This flavorful butter will seep into every crevice, making the bread incredibly aromatic and moist.
Step 4: Stuff the Loaf
Gently open the cuts of the bread and tuck slices of Brie right into the crevices. Next, spoon the cranberry sauce into the pockets alongside the cheese. Drizzle the garlic herb butter generously over the entire loaf, allowing it to trickle deep into the cuts, infusing every bite with herby, garlicky richness.
Step 5: Bake the Bread
Place your stuffed sourdough on the prepared baking sheet and slide it into the preheated oven. Bake for 15 to 20 minutes until the top turns golden brown and you see the cheese bubbling invitingly through the cuts. The aroma filling your kitchen at this point is pure magic.
Step 6: Garnish and Serve
Once out of the oven, sprinkle chopped fresh parsley over the loaf for a burst of color and brightness. Serve the Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe immediately while it’s warm and gooey. Everyone will love pulling apart the cheesy, herby bread pockets studded with sweet cranberry bursts.
How to Serve Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
Garnishes
Fresh parsley is the classic choice to add a bright and fresh element that contrasts beautifully with the rich cheese and buttery bread. You can also try a sprinkle of crushed toasted walnuts or a few microgreens if you want to mix things up.
Side Dishes
This bread makes a fantastic centerpiece, but pairing it with a crisp green salad or some roasted root vegetables really rounds out the meal. Light soups like butternut squash or tomato basil also complement the creamy, savory flavors wonderfully.
Creative Ways to Present
Try serving the stuffed sourdough on a wooden board alongside small bowls of extra cranberry sauce or honey for drizzling. Cut the loaf into individual squares for easy sharing at parties, or wrap slices with prosciutto for an elegant twist. The pull-apart style makes it so fun and interactive for guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though it’s hard to resist!), wrap the bread tightly in aluminum foil or plastic wrap and keep it refrigerated for up to 2 days. This helps maintain moisture and preserves the flavors.
Freezing
You can freeze a fully assembled but unbaked loaf. Wrap it securely in plastic and foil, then freeze for up to 1 month. When ready to enjoy, thaw overnight in the fridge before baking as directed.
Reheating
To reheat, pop the wrapped bread in a 350°F (175°C) oven for about 10-15 minutes until warmed through and the cheese softens again. Avoid microwaving as it can make the crust soggy and the cheese rubbery.
FAQs
Can I use a different type of cheese?
Brie is ideal for its creamy melt and mild flavor that pairs perfectly with cranberry, but you can experiment with Camembert or a mild cream cheese. Just make sure the cheese melts well.
Is it possible to make the garlic herb butter ahead of time?
Absolutely! You can prepare the butter mixture a day in advance and store it covered in the fridge. Just bring it to room temperature before using.
Can I make this recipe vegan?
Yes! Use a vegan sourdough bread, plant-based butter, vegan cheese that melts (like cashew-based Brie alternatives), and a cranberry sauce without honey to keep it fully plant-based.
How do I prevent the bread from getting soggy?
Cutting the loaf in a crosshatch but not all the way through helps, plus drizzling the garlic herb butter rather than soaking it prevents too much moisture. Baking at 350°F also crisps the crust nicely.
What else can I add to the stuffing?
If you want to get creative, try adding chopped nuts like pecans or walnuts, fresh figs, or even a drizzle of balsamic glaze after baking for extra depth of flavor.
Final Thoughts
There’s something incredibly satisfying about tearing into a warm, cheesy bread stuffed with luxurious Brie and sweet cranberry, infused with fragrant garlic and herbs. This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe is an absolute crowd-pleaser that transforms simple ingredients into a festive, flavor-packed treat. Give it a try for your next gathering or whenever you want to feel a little extra cozy — you won’t regret it!
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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
Description
This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is a deliciously gooey, flavorful appetizer or snack featuring a crusty sourdough loaf filled with creamy Brie cheese and sweet-tart cranberry sauce. Infused with a fragrant garlic herb butter and baked to golden perfection, it’s perfect for sharing at parties or cozy gatherings.
Ingredients
Bread and Cheese
- 1 large round sourdough loaf
- 8 oz (225g) Brie cheese, sliced
- ½ cup cranberry sauce (store-bought or homemade)
Garlic Herb Butter
- 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
Garnish
- 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 during baking.
- Prepare the Bread: Using a serrated knife, carefully slice the sourdough loaf in a crosshatch pattern like a checkerboard, cutting almost to the base but not all the way through so the loaf stays intact.
- Make the Garlic Herb Butter: In a small bowl, combine the melted butter with minced garlic, finely chopped rosemary, thyme, salt, and freshly ground black pepper. Stir well to incorporate all flavors.
- Stuff the Loaf: Gently open the crevices created by the crosshatch cuts and tuck slices of Brie cheese into these pockets. Then spoon cranberry sauce into the gaps. Drizzle the prepared garlic herb butter generously over the entire loaf, ensuring it seeps into all the cuts.
- Bake the Bread: Place the stuffed sourdough loaf on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the bread turns golden brown and the Brie melts and becomes bubbly.
- Garnish and Serve: Remove the bread from the oven and garnish with freshly chopped parsley. Serve immediately while warm to enjoy the creamy, tangy, and herby flavors in every pull-apart bite.
Notes
- Use a serrated bread knife to avoid crushing the loaf when making the crosshatch cuts.
- For a spicier version, add a pinch of red pepper flakes to the garlic herb butter.
- The cranberry sauce can be homemade or store-bought based on convenience.
- Serve with extra cranberry sauce or honey for dipping if desired.
- Best enjoyed fresh out of the oven as the Brie tends to harden if cooled and reheated.
