If you’re craving something that’s both indulgent and irresistibly flavorful, this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe is exactly what you need. Imagine a crusty sourdough loaf loaded with creamy Brie cheese and bursts of sweet cranberry, all soaked in a fragrant garlic herb butter that makes every bite a joyous celebration of flavors. It’s the perfect appetizer or snack that’s as fun to pull apart as it is to eat, guaranteed to bring warmth and delight to any gathering or quiet night in.
Ingredients You’ll Need
Getting the ingredients right is key to making this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe truly shine. Each simple component plays a crucial role in balancing richness, tang, herby freshness, and a golden, crispy finish.
- 1 large round sourdough loaf: Provides a sturdy, crusty base that crisps up beautifully in the oven and holds the fillings perfectly.
- 8 oz (225g) Brie cheese, sliced: Creamy and mild, Brie melts luxuriously into every nook and cranny of the bread.
- ½ cup cranberry sauce: Adds a lovely sweet-tart contrast that brightens up the richness of the cheese.
- 3 tbsp unsalted butter, melted: The foundation for the garlic herb butter that infuses the bread with savory goodness.
- 2 cloves garlic, minced: Delivers aromatic punch and depth of flavor.
- 1 tbsp fresh rosemary, finely chopped: Offers a fragrant pine-like essence complementing the savory notes.
- 1 tbsp fresh thyme, finely chopped: Adds earthiness and subtle minty hints to the herb mix.
- Salt and freshly ground black pepper, to taste: Essential seasonings that bring out all the natural flavors.
- 1 tbsp fresh parsley, chopped (for garnish): A pop of color and delicate freshness to finish the dish beautifully.
How to Make Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F (175°C). Lining a baking sheet with parchment paper or foil is a simple trick to catch any buttery drips and make cleanup a breeze. This preheating step ensures the bread will bake evenly, giving you that perfect golden crust and melted cheese every time.
Step 2: Prepare the Bread
Carefully slice the sourdough loaf in a crosshatch pattern, like a checkerboard, making sure not to cut all the way through. This technique creates just the right-sized pockets to tuck in all the delicious fillings while keeping the loaf intact and easy to pull apart once baked.
Step 3: Make the Garlic Herb Butter
In a small bowl, stir together the melted butter, minced garlic, fresh rosemary, thyme, salt, and pepper until everything is well combined. This herb butter is the magic that seeps into the bread, infusing it with irresistible savory flavors that complement the Brie and tart cranberry sauce perfectly.
Step 4: Stuff the Loaf
Gently open up the slices of the sourdough loaf and tuck in the Brie slices deep into the crevices. Then spoon the cranberry sauce nestled alongside the cheese for balanced sweetness. Finally, drizzle the garlic herb butter generously over every part of the loaf, making sure the flavors seep into all the gaps.
Step 5: Bake the Bread
Place your stuffed loaf on the prepared baking sheet and slide it into the preheated oven. Bake for about 15 to 20 minutes, or until the bread is a beautiful golden brown and the Brie has melted into gooey, bubbly perfection. The aroma filling your kitchen at this point is absolutely delightful!
Step 6: Garnish and Serve
Once out of the oven, sprinkle fresh chopped parsley over the top for a burst of color and fresh herb flavor that brightens every bite. Serve the bread immediately while it’s warm, so everyone can pull apart that melty, fragrant goodness that makes this recipe a guaranteed crowd-pleaser.
How to Serve Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
Garnishes
Fresh parsley is the classic finishing touch, but feel free to sprinkle some toasted walnuts or pecans for a delightful crunch that pairs beautifully with the creamy Brie and sweet-tart cranberries. A drizzle of honey or balsamic glaze adds sophisticated sweetness and an elegant shine.
Side Dishes
This stuffed bread shines on its own but pairs wonderfully with crisp, peppery arugula salad dressed lightly with lemon vinaigrette or a simple mix of baby greens. For heartier options, a warm bowl of butternut squash soup or roasted root vegetables rounds out the meal perfectly.
Creative Ways to Present
Bring some wow-factor to your table by serving the bread on a rustic wooden board alongside small bowls of extra cranberry sauce, honey, and herb butter for dipping. For a party, cut into individual squares and serve on decorative plates for easy grab-and-go bites that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that rarely happens), wrap them tightly in aluminum foil or place them in an airtight container. Store refrigerated for up to 2 days to keep the bread from drying out and the Brie fresh.
Freezing
This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe also freezes well. Wrap it tightly in plastic wrap followed by foil, and freeze for up to one month. When ready, thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers in a preheated oven at 325°F (160°C) for about 10-15 minutes until warmed through and the cheese is melty again. Avoid microwave reheating as it can make the bread soggy and the Brie separate.
FAQs
Can I use a different type of bread instead of sourdough?
Absolutely! While sourdough gives you that perfect crust and tang, a rustic round country loaf or artisan boule will also work wonderfully. Just be sure it’s sturdy enough to hold the fillings without falling apart.
Is it better to use store-bought or homemade cranberry sauce?
Both work great! Store-bought cranberry sauce is convenient and tasty, but if you want to add a fresh, personal touch, homemade cranberry sauce offers vibrant flavor and control over sweetness.
Can I make this recipe vegan or dairy-free?
For a vegan version, substitute the Brie with a plant-based cheese alternative that melts well, and use vegan butter for the garlic herb butter. The cranberry sauce is naturally vegan, so it fits right in.
How far in advance can I prepare this stuffed bread before baking?
You can assemble the stuffed loaf and refrigerate it for up to 6 hours before baking. Just cover it tightly with plastic wrap to prevent the bread from drying out, then bake as directed.
What should I serve this with for a holiday party?
This bread is a festive hit on its own or alongside a cheese platter, seasonal salads, and warm soups. It’s perfect for sharing with family and friends and pairs wonderfully with sparkling wine or a rich red.
Final Thoughts
This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe is a heartfelt favorite that brings people together through extraordinary flavor and simple prep. Whether you’re hosting guests or indulging in a cozy night, this dish offers a delicious way to elevate any occasion. I can’t wait for you to try it and make it a regular on your table!
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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
- Diet: Vegetarian
Description
A deliciously gooey and flavorful Garlic Herb Sourdough Bread stuffed with melted Brie cheese and tart cranberry sauce. This pull-apart bread is infused with fresh herbs and garlic butter, making it the perfect appetizer or snack for gatherings and cozy nights.
Ingredients
Ingredients
- 1 large round sourdough loaf
- 8 oz (225g) Brie cheese, sliced
- 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 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 to keep the loaf intact.
- Make the Garlic Herb Butter: In a small bowl, combine the melted unsalted butter with minced garlic, chopped rosemary, thyme, salt, and freshly ground black pepper. Stir until the mixture is well combined.
- Stuff the Loaf: Gently open the cuts in the bread and insert slices of Brie into the crevices. Spoon cranberry sauce into the pockets as well. Drizzle the prepared garlic herb butter generously over the entire loaf, ensuring it seeps into all the gaps.
- 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 is golden brown and the Brie cheese has melted and is bubbly.
- Garnish and Serve: Remove the bread from the oven and sprinkle with freshly chopped parsley. Serve immediately while warm to enjoy the gooey, flavorful, pull-apart goodness.
Notes
- Use a serrated knife to ensure clean cuts without crushing the bread.
- You can substitute cranberry sauce with other fruit preserves like fig or apricot for different flavor variations.
- For a stronger herb flavor, add additional fresh herbs to the garlic butter mix.
- Serve with extra cranberry sauce or a honey drizzle for a sweet contrast.
- Leftovers can be reheated in the oven wrapped in foil to retain moisture.
