Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
If you’re hunting for a show-stopping appetizer or the ultimate cozy snack, Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is the answer to your cravings. Imagine tearing off pieces of crackling sourdough, still warm from the oven and oozing with silky brie, punctuated by glowing gems of tart cranberry and the unforgettable aroma of garlic and fresh herbs. This recipe delivers comforting flavors and gorgeous presentation with minimal effort, making it an instant favorite for gatherings or a special night in.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient is thoughtfully chosen to contribute something special: creamy, tangy, fragrant, or crisp. Here’s what you need to make Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry absolutely irresistible.
- Sourdough loaf (1 lb): The crusty, tangy backbone of the dish, perfect for pulling apart and soaking up all the flavors.
- Brie cheese (8 oz, sliced): Melts into pools of creamy luxury for that indulgent, gooey texture.
- Whole berry cranberry sauce (½ cup): Adds a sweet-tart pop of flavor and beautiful color contrast; homemade or store-bought both shine here.
- Unsalted butter (4 tbsp, melted): Helps crisp the bread edges and infuses everything with rich, buttery flavor.
- Garlic (2 cloves, minced): The aromatic kick that makes this loaf unforgettable.
- Fresh parsley (1 tbsp, chopped): For a fresh burst of color and herbal brightness.
- Fresh thyme leaves (1 tbsp): Brings a subtle earthiness that complements brie and cranberry perfectly.
- Salt (¼ tsp): Balances all the other flavors and heightens the cheese’s creaminess.
- Black pepper (¼ tsp): Lends a gentle warmth and rounds out the savory notes.
How to Make Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry
Step 1: Preheat the Oven and Prepare the Bread
Begin by heating your oven to 350°F. Place the sourdough round on a sturdy cutting board. With a large, serrated bread knife, carefully make crosshatch cuts about one inch apart, slicing almost to the bottom but not through it—think of making a blooming onion, but with bread. This step creates perfect nooks and crannies to trap all the cheesy, herby, cranberry goodness.
Step 2: Stuff the Bread
Gently insert slices of brie into the cuts in the sourdough loaf. It’s okay if the cheese sticks out here and there—it will melt into glorious pockets during baking. Then, using a small spoon, tuck dollops of whole berry cranberry sauce into the same spaces, spreading out the tangy fruit so every bite sings with flavor.
Step 3: Make and Apply the Garlic Herb Butter
In a small bowl, stir together the melted unsalted butter, minced garlic, chopped parsley, fresh thyme leaves, salt, and black pepper. This magical mix is essential to making Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry taste utterly addictive. Evenly drizzle the herbed butter all over the loaf, taking care to let it sink deep into the crevices.
Step 4: Wrap and Bake
Loosely wrap the stuffed loaf in aluminum foil—this keeps it moist and encourages all the ingredients to meld together. Place it on a baking sheet for easy moving. Bake in the center of the oven for 15 minutes, then carefully unwrap the foil and bake for an additional 10 minutes. This lets the cheese bubble up and the top of the bread crisp perfectly.
Step 5: Serve and Enjoy!
Serve the bread immediately while it’s piping hot and ultra-melty. Place it on a wooden board and let everyone tear off pieces—watch them swoon over the rich cheese, sweet cranberry, and aromatic herbs. Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is meant to be shared, so gather everyone around and dig in!
How to Serve Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry
Garnishes
Sprinkle the finished loaf with a bit of extra chopped parsley or a touch of fresh thyme just before serving. The fresh green herbs make the colors pop and add a final layer of brightness. For a bit of festive flair, scatter a few pomegranate seeds or some finely chopped chives over the top.
Side Dishes
This showy bread appetizer pairs beautifully with a crisp green salad dressed in citrus vinaigrette, a bowl of butternut squash soup, or even a medley of roasted vegetables. If you’re hosting a party, surround the loaf with slices of fresh apple or pear for a deliciously juicy contrast.
Creative Ways to Present
For parties, place Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry on a rustic wood board and tuck in clusters of grapes, nuts, and dried fruit for a mini cheese board effect. Alternatively, serve in the center of a big platter with extra crackers or crostini—once guests finish the bread, they can scoop up the extra melty bits!
Make Ahead and Storage
Storing Leftovers
If you miraculously have leftovers, wrap the cooled bread tightly in foil or plastic wrap, and store in the refrigerator. It will stay fresh and satisfying for up to 3 days, and the flavors continue to mingle beautifully.
Freezing
To freeze Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry, wrap the unbaked, stuffed loaf tightly in two layers of foil and place in a freezer bag. When ready to eat, thaw in the fridge overnight and bake as directed. Freezing works best before baking so the bread stays crisp and the cheese never gets grainy.
Reheating
For reheating, wrap the bread in foil and warm in a preheated 350°F oven for about 10-15 minutes or until the cheese is soft and gooey once again. Remove the foil for the last few minutes if you want the top extra crisp. Microwaving is not recommended, as it can make the bread chewy rather than crisp.
FAQs
Can I use different cheese instead of brie?
Absolutely—camembert, fontina, or a creamy goat cheese would all melt beautifully for a slightly different flavor twist. Brie remains the classic choice for Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry thanks to its ultra-creamy texture and mild flavor.
Is it possible to make this recipe vegan?
Yes! Swap the brie for your favorite vegan cheese that melts, use plant-based butter, and double-check that your bread is vegan-friendly. The result will still be comforting and full of flavor, though the texture may differ slightly.
What if I don’t have sourdough bread?
Baguette, ciabatta, or any sturdy, crusty round loaf can stand in. Sourdough offers that delightful tang and chewy crumb, which really complements the sweet-savory toppings in Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry.
Can I make this ahead of time?
You sure can. Prepare the loaf up to the baking point, wrap it tightly in foil, and keep in the fridge for several hours before baking. Pop it into the oven when guests arrive for fresh, melty deliciousness with zero fuss.
What else can I add for extra flavor?
Try scattering in some toasted walnuts or pecans for crunch, or add a layer of caramelized onions for extra sweetness. A pinch of red pepper flakes sprinkled into the butter can give it just a gentle heat if you like things spicy.
Final Thoughts
Whether for a holiday celebration or a laid-back weekend gathering, Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry brings people together with its irresistible flavors and hands-on fun. Once you’ve tried it, you’ll have a hard time imagining a party without this delicious, cheesy centerpiece. Go ahead, gather your ingredients and make it the highlight of your next get-together!
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Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of garlic, herbs, brie, and cranberry all nestled in a warm, pull-apart sourdough loaf. This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is a perfect holiday appetizer that will impress your guests with its savory-sweet taste and gooey, melted cheese.
Ingredients
Sourdough Bread:
- 1 round sourdough loaf (about 1 pound)
Filling:
- 8 ounces brie cheese, sliced
- ½ cup whole berry cranberry sauce
Garlic Herb Butter:
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven: Preheat oven to 350°F.
- Prepare Bread: Make crosshatch cuts on the sourdough loaf. Stuff with brie and cranberry.
- Make Garlic Herb Butter: Mix melted butter, garlic, herbs, salt, and pepper. Drizzle over bread.
- Bake: Wrap bread in foil, bake for 15 mins, then uncover and bake for 10 more mins.
- Serve: Pull apart and enjoy warm.
Notes
- You can substitute cranberry sauce with fig jam or apricot preserves for a different flavor.
- This appetizer is great for holidays and can be prepared in advance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice/pull-apart portion
- Calories: 230
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 25 mg
