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

Scale

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)

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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.