Description

This mouthwatering Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is a perfect appetizer or party snack. A large sourdough loaf is sliced in a crosshatch pattern and generously filled with creamy Brie cheese and sweet-tart cranberry sauce, then drizzled with a fragrant garlic herb butter. Baked until golden and bubbly, it makes for an irresistible pull-apart treat bursting with savory, sweet, and aromatic flavors.

Ingredients

Scale

Bread and Cheese

1 large round sourdough loaf
8 oz (225g) Brie cheese, sliced

Filling 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, slice the sourdough loaf in a crosshatch pattern—make cuts almost to the base but do not slice all the way through, allowing the loaf to hold together for stuffing.
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 blend the flavors thoroughly.
Stuff the Loaf: Gently open the crosshatched crevices of the bread. Insert slices of Brie cheese deep into the cuts, then spoon cranberry sauce into the pockets, distributing evenly. Drizzle the garlic herb butter generously over the loaf, ensuring it seeps into all the gaps for maximum flavor.
Bake the Bread: Place the stuffed sourdough loaf on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the bread turns golden brown and the Brie cheese melts into bubbly goodness.
Garnish and Serve: Remove the baked bread from the oven. Sprinkle freshly chopped parsley on top for a fresh burst of color and flavor. Serve immediately while warm, allowing guests to pull apart the cheesy, flavorful slices and enjoy this deliciously gooey treat.

Notes

Use a serrated knife to avoid squishing the bread when making the crosshatch cuts.
For an extra kick, add a pinch of red pepper flakes to the garlic herb butter.
Leftover stuffed sourdough can be reheated in the oven at 325°F (160°C) wrapped in foil to maintain softness.
If Brie rind is thick, you can trim it slightly to help it melt better.
This recipe pairs wonderfully with a crisp white wine or sparkling cider.