If you are searching for a show-stopping appetizer that is both comforting and bursting with flavor, then the Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe is your new best friend. This delightful dish combines the crusty tang of sourdough bread with the creamy, luscious brie cheese and the sweet-tart pop of cranberry sauce, all enhanced by a fragrant blend of garlic and fresh herbs. It’s the kind of recipe that invites everyone to gather around, share stories, and savor the perfect balance of savory and sweet. Whether for a festive gathering or a cozy night in, this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe is truly unforgettable.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, with each ingredient playing a vital role in creating layers of flavor and texture. These straightforward components come together effortlessly to elevate your sourdough bread into a mouthwatering centerpiece.
- 1 large round sourdough bread (about 8-10 inches in diameter): The sturdy crust makes the perfect vessel for stuffing, while the tangy crumb balances the richness inside.
- 1 cup brie cheese, cut into small cubes (remove rind): Creamy and mild, brie melts beautifully and complements the sweetness of the cranberries.
- 1/2 cup cranberry sauce (fresh or jarred): Adds a vibrant, tart contrast that brightens every bite.
- 4 tablespoons unsalted butter, melted: The base for the garlic herb mixture, it adds richness and moisture.
- 3 cloves garlic, minced: Infuses the dish with its unmistakable savory depth.
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary): Offers a piney, aromatic touch that complements the sourdough’s earthiness.
- 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme): Brings subtle floral and lemony notes to the garlic butter.
- Salt and pepper, to taste: Essentials for balancing flavors and enhancing the herbs and cheese.
- 1 tablespoon olive oil (for brushing the bread): Helps achieve a golden, crisp crust when baked.
- Fresh parsley, chopped (for garnish): A fresh pop of green and a gentle herbal note to finish.
How to Make Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This ensures the bread will bake evenly, allowing the crust to brown beautifully while the cheese inside melts to creamy perfection.
Step 2: Prepare the Bread
Grab your serrated knife and carefully slice the top off your sourdough loaf, creating a lid that you’ll pop back on later. Hollow out the center, leaving about a one-inch border around the sides and bottom. Don’t toss those bread scraps! They’re perfect for dipping into the melty filling or for making crunchy croutons later on.
Step 3: Make the Garlic Herb Butter
In a small bowl, combine the melted butter with minced garlic, chopped rosemary, thyme, salt, and pepper. Stir this fragrant mixture well so each bite will be infused with that bright, savory herb flavor.
Step 4: Fill the Bread
Brush the inside of your hollowed bread with a generous amount of garlic herb butter. Then start layering: a bed of creamy brie cubes, followed by dollops of cranberry sauce. Alternate these layers until your bread is filled to the brim—each forkful promising that delicious balance of creamy, tart, and herbaceous goodness.
Step 5: Seal and Brush
Drizzle the remaining garlic herb butter over the top of the stuffed bread for extra flavor and moisture. Place the cut-off top back onto your loaf, sealing in all that cheesy, fruity magic.
Step 6: Bake to Perfection
Set your stuffed loaf on a parchment-lined baking sheet, brush the outside with olive oil to encourage a crisp, golden crust, and slide it into the oven. Bake for 20 to 25 minutes until the crust is beautifully browned and the cheese is melted and bubbly inside.
Step 7: Serve and Enjoy
Once out of the oven, allow the bread to cool just slightly. This helps the filling set, so when you cut it into wedges, it stays intact yet still delightfully gooey. Sprinkle chopped fresh parsley on top for a fresh herbaceous finish.
How to Serve Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
Garnishes
A simple sprinkle of fresh parsley not only adds a burst of color but also brightens the earthy flavors of the herbs and cheese. For an extra festive touch, you might toss on some toasted pine nuts or a few fresh thyme sprigs before serving.
Side Dishes
This dish pairs wonderfully with crisp, refreshing salads—think arugula with lemon vinaigrette or a crunchy fennel slaw—as the greens offset the richness of the brie. Roasted vegetables or a light soup also make perfect companions for a balanced meal.
Creative Ways to Present
For a cozy gathering, place the stuffed loaf on a wooden board with small bowls of extra cranberry sauce and warm olive oil for dipping. Alternatively, serve pre-sliced wedges on individual plates with a drizzle of honey or balsamic glaze to heighten the sweet-savory harmony in this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and most people do), wrap the bread tightly in plastic wrap or foil and store it in the refrigerator for up to 2 days. This keeps the bread from drying out while maintaining the flavors inside.
Freezing
To freeze, wrap the stuffed bread securely in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 1 month. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftover slices in a preheated 350°F (175°C) oven for 10-15 minutes until warm and the cheese is melty again. Cover loosely with foil if you want to prevent the crust from getting too crisp, or leave uncovered for a crunchier texture.
FAQs
Can I use other types of cheese instead of brie?
Absolutely! While brie offers that creamy, melt-in-your-mouth texture and mild flavor, you can substitute with camembert, creamy goat cheese, or even mozzarella depending on your taste preference.
Is it better to use fresh or jarred cranberry sauce?
Both work wonderfully in this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe. Fresh cranberry sauce has a slightly brighter flavor, but jarred cranberry sauce adds nostalgic sweetness and convenience.
Can I prepare this recipe ahead of time?
You can assemble the stuffed bread a few hours before baking, then refrigerate it. Just bring it to room temperature before baking to ensure even cooking and melting of the cheese.
What type of sourdough bread is best?
Choose a round loaf with a sturdy crust and a thick crumb so it holds up well when hollowed and baked. Artisan sourdough from a bakery or good quality grocery store loaf works best.
How do I avoid the bread getting soggy?
Brushing the inside with garlic herb butter before layering helps create a moisture barrier, and baking at a moderate temperature allows the bread to crisp as the cheese melts inside.
Final Thoughts
This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe is an absolute crowd-pleaser that feels as special as it tastes. It effortlessly combines simple ingredients into a delightful dish that’s perfect for sharing. I wholeheartedly encourage you to try it for your next gathering or whenever you want to treat yourself to a bit of cheesy, herby comfort. Once you do, I bet it will become a beloved favorite in your recipe collection too!
Print
Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is a delightful appetizer perfect for gatherings or cozy nights. Featuring a crusty sourdough loaf hollowed out and generously filled with creamy brie cheese and tart cranberry sauce, infused with fragrant garlic herb butter, and baked to golden perfection, this recipe offers a perfect balance of flavors and textures.
Ingredients
Bread
- 1 large round sourdough bread (about 8–10 inches in diameter)
Filling
- 1 cup brie cheese, cut into small cubes (remove rind)
- 1/2 cup cranberry sauce (fresh or jarred)
Garlic Herb Butter
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
Finishing
- 1 tablespoon olive oil (for brushing the bread)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the bread evenly.
- Prepare the bread: Using a serrated knife, carefully cut the top off the sourdough loaf, creating a removable lid. Hollow out the center of the loaf, leaving about a 1-inch border around the sides and bottom to hold the filling. Save the bread scraps for dipping or croutons.
- Prepare the garlic herb butter: In a small bowl, combine melted unsalted butter, minced garlic, chopped rosemary, thyme, salt, and pepper. Stir well until all ingredients are fully mixed to infuse rich herb flavors into the butter.
- Stuff the bread: Brush the inside of the hollowed-out loaf with some of the garlic herb butter mixture. Then layer the bottom with brie cheese cubes followed by spoonfuls of cranberry sauce. Continue layering brie and cranberry sauce until the bread is filled to the top.
- Top the bread: Drizzle the remaining garlic herb butter over the stuffed bread for extra flavor and moisture. Place the cut lid back onto the loaf, sealing the stuffing inside.
- Bake the stuffed bread: Place the stuffed loaf on a baking sheet lined with parchment paper. Brush the outside of the bread with olive oil to help it brown beautifully. Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and the cheese inside is melted and bubbly.
- Serve: Remove the bread from the oven and allow it to cool slightly for easier slicing. Cut into wedges and garnish with freshly chopped parsley before serving warm.
Notes
- Remove the white rind of the brie to ensure smoother melting and less bitterness.
- You can use fresh or store-bought cranberry sauce depending on availability and preference.
- Save the hollowed-out bread pieces to make delicious croutons or serve as dippers with dips or spreads.
- Use a serrated knife to cut the bread cleanly without crushing the loaf.
- This recipe serves as a perfect appetizer or party snack and pairs well with light salads or wine.
