If you’re looking for a dish that surprises and delights at the same time, this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe is your new go-to. Imagine crusty sourdough loaf intersected with ribbons of melted, creamy Brie cheese and bright, tangy cranberry sauce, all infused with the irresistible aroma of garlic and fresh herbs. It’s comfort food elevated to a party-worthy appetizer or a cozy snack that’s sure to wow your friends and family. Every pull-apart piece delivers a perfect balance of savory and sweet, making this recipe a standout for gatherings or a special treat to enjoy any day.
Ingredients You’ll Need
Each ingredient in this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe plays a crucial role, making it a simple yet incredibly flavorful dish. From the tangy sourdough base to the fresh herbs and melty Brie, these components work harmoniously to create a beautiful burst of taste and texture.
- Sourdough bread loaf: A sturdy, crusty round loaf is essential for holding all the filling without falling apart.
- Brie cheese (6–8 oz): Choose a creamy Brie that melts smoothly, creating a luscious, rich layer inside the bread.
- Whole berry cranberry sauce (½ cup): Adds a sweet-tart contrast that brightens every bite and complements the richness of the cheese.
- Unsalted butter (3 tablespoons, melted): This forms the base of the garlic herb butter, adding moisture and flavor.
- Garlic (2 cloves, minced): Gives the recipe a fragrant punch that wakes up the palate.
- Fresh rosemary or thyme (1 tablespoon, chopped): These herbs bring earthiness and freshness that pair beautifully with the cheese and cranberries.
- Fresh parsley (1 tablespoon, chopped, optional): Used as a garnish or mixed in for a pop of color and a mild herbal note.
- Pinch of salt: Balances the flavors and enhances the natural taste of the ingredients.
How to Make Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
Step 1: Prepare the Sourdough Loaf
Start by preheating your oven to 350°F (175°C). Place the sourdough loaf on a sturdy cutting board and carefully slice deep diagonal cuts about 1 inch apart with a serrated knife, stopping before you cut all the way through. Then, rotate the loaf and repeat the cuts the opposite way to create a tempting crosshatch pattern. This setup is key to holding all the delicious fillings while keeping the bread intact.
Step 2: Make the Garlic Herb Butter
In a small bowl, whisk together the melted unsalted butter with minced garlic, your choice of chopped rosemary or thyme, and a pinch of salt. This garlic herb butter will infuse every nook of your bread with savory richness and that irresistible garlic aroma. Trust me, this step makes all the difference for flavor penetration.
Step 3: Infuse the Bread with Garlic Herb Butter
Gently open the cuts in the sourdough loaf and drizzle the garlic herb butter evenly throughout the crosshatch. Be sure to coat all sections—this ensures each pull-apart bite is bursting with the buttery, herby goodness. The melted butter will soak into the bread as it bakes, resulting in a golden, flavorful crust.
Step 4: Stuff with Brie and Cranberry
Now for the fun part! Slide the Brie cheese pieces and small spoonfuls of whole berry cranberry sauce into the crevices between the bread cubes. The contrasting creamy and tangy flavors meld beautifully during baking, creating pockets of gooey, fruity delight that will have everyone reaching for more.
Step 5: Bake to Perfection
Place the stuffed loaf on a foil-lined baking sheet and wrap loosely with foil to prevent over-browning. Bake for 15 minutes, then remove the foil and continue baking for another 10–12 minutes until the cheese has melted completely and the top is wonderfully golden and crisp. Serve it warm right away for the best texture and gooeyness.
How to Serve Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
Garnishes
Sprinkle chopped fresh parsley over the top just before serving to add a fresh, vibrant touch of color and a mild herbal brightness. A light drizzle of olive oil can also enhance the final presentation and mouthfeel.
Side Dishes
This stuffed sourdough bread pairs wonderfully with a simple green salad tossed in a light vinaigrette to cut through the richness, or alongside roasted vegetables to complete a cozy, well-rounded meal. It also complements warm soups, especially pumpkin or butternut squash varieties, making it perfect for fall and winter gatherings.
Creative Ways to Present
Serve the Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe on a rustic wooden board surrounded by fresh herbs and extra cranberry sauce for dipping. You can also slice the stuffed loaf into individual portions for an elegant appetizer display. For a festive touch, add edible flowers or sprigs of rosemary for a seasonal flair.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, wrap the bread tightly in foil or plastic wrap and store it in the refrigerator. It will keep well for 2–3 days while maintaining most of its flavor and texture.
Freezing
You can freeze the stuffed sourdough bread either before baking or after it has cooled. Wrap it securely with plastic wrap and foil to prevent freezer burn. When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven to revive its fresh-baked magic.
Reheating
To reheat leftovers, place the bread on a baking sheet and warm it in a preheated oven at 350°F (175°C) for about 10–15 minutes. This will re-melt the Brie and crisp up the bread’s crust for an almost freshly baked experience.
FAQs
Can I use a different type of bread for this recipe?
While sourdough is ideal for its sturdy crust and tangy flavor, you can experiment with round loaves like rustic Italian or country white bread. Just make sure it’s firm enough to hold the fillings without falling apart.
Is there a dairy-free alternative for the Brie cheese?
Yes! You can substitute Brie with a vegan cheese that melts well, such as cashew-based Brie alternatives. The flavor profile will differ slightly, but the combination with cranberry and herbs remains delicious.
Can I swap the cranberry sauce for something else?
Absolutely. Fig jam, apple chutney, or even a spiced peach preserve make excellent alternatives, adding unique sweet-tart notes that pair beautifully with the garlic and cheese.
How do I make this recipe in advance for a party?
Prepare the stuffed loaf up through stuffing and drizzling with garlic herb butter, then cover and refrigerate. Bake it fresh just before serving for the best taste and texture.
What’s the best way to serve this dish at a gathering?
Serve warm with small forks or encourage guests to pull apart the bread by hand. Provide extra cranberry sauce on the side for dipping and include some napkins for a fun, casual eating experience.
Final Thoughts
This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe is one of those magical dishes that effortlessly combines simplicity and wow factor. Whether you’re serving it at a holiday party, a cozy night in, or anytime you want to impress without stress, it’s guaranteed to become a favorite. I can’t recommend enough diving into the warm, cheesy, garlicky goodness—and sharing those moments of pure deliciousness with the people you love.
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Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is a deliciously savory and sweet pull-apart appetizer perfect for holiday gatherings. A crusty sourdough loaf is sliced in a crosshatch pattern, filled with creamy Brie cheese and tangy cranberry sauce, and infused with garlic herb butter before being baked to golden perfection. It’s easy to prepare and a crowd-pleaser.
Ingredients
Bread & Cheese
- 1 round sourdough bread loaf
- 6–8 oz Brie cheese (sliced or cubed)
Filling & Seasoning
- ½ cup whole berry cranberry sauce
- 3 tablespoons unsalted butter (melted)
- 2 cloves garlic (minced)
- 1 tablespoon chopped fresh rosemary or thyme
- 1 tablespoon chopped fresh parsley (optional)
- Pinch of salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the bread.
- Slice the Bread: Place the sourdough loaf on a cutting board and use a serrated knife to make deep diagonal cuts about 1 inch apart, taking care not to slice all the way through. Then cut in the opposite direction to form a crosshatch pattern, creating cubes within the loaf.
- Prepare Garlic Herb Butter: In a small bowl, combine the melted butter, minced garlic, chopped rosemary or thyme, optional parsley, and a pinch of salt. Mix well to incorporate all the flavors.
- Butter the Bread: Gently pull apart the cuts in the bread and drizzle the garlic herb butter evenly inside all the sections, ensuring every piece gets coated for maximum flavor.
- Stuff the Bread: Insert pieces of Brie cheese and small spoonfuls of cranberry sauce into the gaps between the bread cubes, distributing them evenly throughout the loaf.
- Bake Covered: Place the stuffed bread on a foil-lined baking sheet, wrap loosely with foil to prevent burning, and bake in the preheated oven for 15 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 10–12 minutes, or until the Brie has melted and the top of the bread is golden and crispy.
- Serve Warm: Allow the bread to cool slightly before serving warm. Pull apart pieces and enjoy the combination of gooey Brie, tart cranberry, and fragrant garlic herb bread.
Notes
- Great for holiday gatherings or as a savory-sweet appetizer.
- You can substitute cranberry sauce with fig jam or apple chutney for a different flavor twist.
- To make ahead, prepare the bread stuffed and covered, refrigerate, then bake just before serving.
