Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 51 reviews
  • Author: Mary
  • 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

Scale

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

  1. Preheat the Oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the bread.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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