If you are craving something that’s equal parts cozy, indulgent, and bursting with seasonal flavors, this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe is about to become your new go-to appetizer or snack. Imagine a warm, crusty sourdough loaf with tender pockets of creamy Brie melting alongside sweet-tart cranberry sauce, all infused with an aromatic garlic herb butter that ties every bite together perfectly. Whether you’re hosting a holiday gathering or just want a special treat to share, this show-stopping dish hits all the right notes—comfort, elegance, and unforgettable flavor.
Ingredients You’ll Need
The magic of this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe lies in its simplicity. Each ingredient plays a crucial role, from the tangy sourdough loaf that provides an irresistible crunch, to the luscious Brie that adds creamy richness. Fresh herbs and garlic elevate the entire flavor profile, while cranberry sauce brings a vibrant pop of color and a touch of sweetness.
- 1 large round sourdough loaf: Choose a fresh, crusty loaf that’s firm enough to hold the fillings without falling apart.
- 8 oz (225g) Brie cheese, sliced: The star cheese that melts beautifully, creating gooey pockets of creamy goodness.
- ½ cup cranberry sauce: Adds a perfect balance of sweet and tart—homemade or store-bought works great.
- 3 tbsp unsalted butter, melted: The base for the garlic herb butter that infuses the bread with savory depth.
- 2 cloves garlic, minced: Fresh garlic gives the dish a fragrant punch without overpowering it.
- 1 tbsp fresh rosemary, finely chopped: Rosemary’s piney notes complement the sourdough perfectly.
- 1 tbsp fresh thyme, finely chopped: Adds subtle earthiness that rounds out the herb blend.
- Salt and freshly ground black pepper, to taste: Simple seasonings to enhance all the fresh flavors.
- 1 tbsp fresh parsley, chopped (for garnish): A bright, fresh touch that finishes the presentation beautifully.
How to Make Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). This moderate temperature ensures the bread crisps nicely without burning while letting the Brie melt to oozy perfection. Line a baking sheet with parchment paper or foil—this will catch any melted cheese or buttery drips and make cleanup a breeze.
Step 2: Score the Sourdough Loaf
Take your serrated knife and carefully slice the bread in a crosshatch pattern, making cuts about an inch apart and going almost to the base but not completely through. This creates charming little pockets that are perfect for stuffing with Brie and cranberry sauce. It’s a fun part to do that really sets up the whole stuffed bread experience.
Step 3: Mix the Garlic Herb Butter
In a small bowl, combine your melted butter with minced garlic, rosemary, thyme, salt, and freshly ground pepper. Stir everything until the mixture is well blended. This garlic herb butter will seep through the bread, infusing every bite with fragrant, savory notes that make this dish simply irresistible.
Step 4: Stuff the Bread
Gently open the crevices in your scored loaf and tuck slices of Brie into the cuts, nestling the cheese so it melts evenly inside. Then spoon cranberry sauce into the spaces between the cheese. Finally, drizzle the garlic herb butter generously over the entire loaf, letting it flow into every nook and cranny to maximize that rich, buttery flavor.
Step 5: Bake to Perfection
Place your beautifully stuffed loaf onto the prepared baking sheet and pop it into the oven. Bake for 15-20 minutes until the bread turns a gorgeous golden brown and the Brie has melted into luscious gooey pockets. The aroma filling your kitchen during this time is half the fun and guarantees you’re about to enjoy something truly special.
Step 6: Garnish and Serve Warm
When your stuffed sourdough bread comes out of the oven, sprinkle chopped fresh parsley over the top to add a fresh, vibrant contrast. Serve it immediately while warm so everyone can pull apart the gooey, flavorful slices and savor each amazing bite.
How to Serve Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
Garnishes
Add fresh parsley for a fresh color pop and mild herbaceousness. If you want to get extra fancy, scatter some toasted pecans or walnuts on top for crunch and an extra layer of nutty flavor. A gentle drizzle of honey can also balance the tartness of the cranberry if you’re feeling adventurous.
Side Dishes
This stuffed sourdough loaf pairs wonderfully with a crisp green salad tossed in a simple vinaigrette for some refreshing brightness. Roasted root vegetables or a hearty soup complement the rich bread and make for a cozy, satisfying meal. On party days, it’s perfect alongside charcuterie boards or winter cocktails.
Creative Ways to Present
For a festive occasion, consider serving this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe on a wooden board surrounded by clusters of fresh cranberries and sprigs of rosemary or thyme. You can also cut it into smaller chunks for sharing at a casual gathering, turning it into a fun pull-apart centerpiece everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which can be rare!), wrap them tightly in aluminum foil or plastic wrap and store in the refrigerator for up to 2 days. The crispy crust might soften slightly, but the flavors will remain delightful.
Freezing
You can freeze the stuffed loaf before baking by wrapping it securely in plastic wrap and then foil. Freeze for up to one month. When ready to serve, bake it straight from frozen, adding extra baking time until the cheese is melted and the bread is heated through.
Reheating
To reheat, place your wrapped bread in a 350°F oven for 10-15 minutes or until warmed through. This method helps revive the crispiness of the crust and ensures the Brie becomes gooey again for that perfect melty texture.
FAQs
Can I use other types of cheese besides Brie?
Absolutely! While Brie is ideal for its creamy melt and mild flavor, you could try Camembert, Havarti, or even a soft goat cheese for different flavor profiles. Just make sure the cheese melts well and complements the cranberry sauce.
Is it better to use homemade cranberry sauce or store-bought?
Both work wonderfully. Homemade cranberry sauce allows you to control sweetness and add your own spices, but high-quality store-bought cranberry sauce is a convenient, time-saving alternative without compromising flavor.
How do I make sure the cheese doesn’t leak too much during baking?
Scoring the bread but not cutting all the way through helps hold the fillings in place. Also, slicing the Brie into thicker pieces makes it less likely to leak excessively. Baking at 350°F rather than higher temperatures helps the cheese melt gradually without overflowing.
Can I prepare this recipe for a large crowd?
Definitely! Consider using two sourdough loaves or doubling the ingredients. This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe is fantastic for parties and gatherings because it’s easy to share and serves many people deliciously.
What wine pairs well with this dish?
A crisp, fruity white wine like Riesling or Sauvignon Blanc pairs beautifully with the creamy Brie and tart cranberry. For red lovers, a light Pinot Noir complements the herbs and brings out the cranberry’s brightness without overpowering the flavors.
Final Thoughts
There’s something deeply satisfying about pulling apart warm bread stuffed with melty Brie and sweet cranberry, all kissed by fragrant garlic herbs. This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe is not just a dish, but an experience you’ll want to share over and over again with loved ones. I promise once you try it, it will become a beloved recipe in your collection, bringing joy to your table every time you serve it.
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Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8-10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Garlic Herb Sourdough Bread stuffed with melted Brie cheese and tart cranberry sauce is a delightfully gooey and flavorful appetizer or snack. The buttery garlic herb mixture seeps into the soft sourdough bread, while fresh rosemary and thyme add an aromatic punch. Perfect for sharing, this pull-apart bread makes for an impressive dish served warm and fresh from the oven.
Ingredients
Main Ingredients
- 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
Instructions
- Preheat 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 Bread: Using a serrated knife, slice the sourdough loaf in a crosshatch pattern, cutting almost to the base but not all the way through to create deep pockets for the fillings.
- Make Garlic Herb Butter: In a small bowl, mix the melted butter with minced garlic, chopped rosemary, thyme, salt, and freshly ground black pepper until well combined.
- Stuff the Bread: Gently open the crevices of the bread and tuck slices of Brie cheese into the cuts. Spoon cranberry sauce into the same pockets. Then drizzle the garlic herb butter generously over the loaf, ensuring it seeps into all the gaps.
- Bake: Place the stuffed loaf on the prepared baking sheet and bake in the preheated oven for 15-20 minutes, or until the bread is golden brown and the cheese has melted and is bubbly.
- Garnish and Serve: Remove the bread from the oven and sprinkle with fresh chopped parsley. Serve immediately while warm to enjoy the gooey, savory, and tangy flavors with every pull-apart bite.
Notes
- Use a serrated knife to easily cut through the sourdough without crushing it.
- Cranberry sauce can be homemade or store-bought depending on convenience.
- Ensure the cuts in the bread are deep but do not slice through entirely to keep the loaf intact.
- Serve immediately for best texture; leftover bread can be reheated in the oven to restore crispness.
- Feel free to substitute Brie with Camembert or a mild melting cheese of choice.
