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Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 61 reviews
  • Author: Deborah
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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Find it online: https://easydinnerinminutes.com/garlic-herb-sourdough-bread-stuffed-with-brie-and-cranberry-recipe/