If you love the heady aroma of garlic mingled with fresh herbs and the cozy warmth of melted cheese, then this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe is going to be your new obsession. This irresistible dish features a crusty sourdough loaf brimming with creamy brie and bright cranberry sauce, all infused with a rich garlic herb butter that brings every bite to life. It’s perfect as a show-stopping appetizer or a comforting snack that feels festive anytime you want to impress without fuss. Once you try this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe, you’ll wonder how you ever lived without it!
Ingredients You’ll Need
This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe shines because of its simple, quality ingredients. Each one plays a vital role, whether it’s the tangy depth of the sourdough, the creamy richness of brie, or the herbaceous warmth from fresh rosemary and thyme. Together, they create layers of texture and flavor that are downright addictive.
- 1 large round sourdough bread (about 8-10 inches in diameter): A sturdy bread that holds all the fillings without falling apart.
- 1 cup brie cheese, cut into small cubes (remove rind): Smooth and creamy, brie melts perfectly for ooey-gooey goodness.
- 1/2 cup cranberry sauce (fresh or jarred): Adds a burst of tart sweetness that cuts through the richness.
- 4 tablespoons unsalted butter, melted: The base for making the flavorful garlic herb butter.
- 3 cloves garlic, minced: Provides that irresistible savory punch.
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary): Offers a fragrant piney aroma that complements the bread and cheese.
- 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried thyme): Bright and earthy, balancing the flavors beautifully.
- Salt and pepper, to taste: Enhances and rounds out every ingredient.
- 1 tablespoon olive oil (for brushing the bread): Helps the crust crisp up nicely while baking.
- Fresh parsley, chopped (for garnish): Adds a pop of color and a fresh note on the final presentation.
How to Make Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
Step 1: Preheat Your Oven
Start by warming up your oven to 375°F (190°C). This temperature is perfect for melting the brie inside the bread without burning the crust.
Step 2: Prepare the Bread
Take your large round sourdough bread and, using a serrated knife, carefully slice off the top to create a lid that you can put back on later. Scoop out the inside so you have a hollow shell with about a 1-inch border all around. Don’t toss those bread scraps—they’re excellent for dipping or making crunchy croutons.
Step 3: Mix the Garlic Herb Butter
In a small bowl, combine the melted unsalted butter with minced garlic, finely chopped rosemary and thyme, salt, and pepper. This mixture will infuse the bread with fragrant herbiness and a rich garlic flavor that ties everything together.
Step 4: Stuff the Bread
Brush the inside of the hollowed-out sourdough with some of the garlic herb butter to coat the surface. Then layer the bottom with cubes of brie cheese, spoon over the tart cranberry sauce, and continue alternating layers of brie and cranberry sauce until the bread is nicely filled to the top. This layering ensures every bite bursts with melty cheese and sweet-tart cranberries.
Step 5: Top and Brush
Drizzle the remaining garlic herb butter over the stuffed bread for extra moisture and flavor. Place the removed top back onto the bread to seal in all those delicious fillings.
Step 6: Bake to Perfection
Set your stuffed loaf onto a baking sheet lined with parchment paper. Brush the outside generously with olive oil to make the crust shine golden. Bake in your preheated oven for 20-25 minutes until the bread turns beautifully golden and the brie melts into gooey bliss.
Step 7: Let It Cool and Garnish
Once out of the oven, allow the bread to rest just a few minutes until it’s cool enough to handle but still warm and inviting inside. Sprinkle freshly chopped parsley on top for a cheerful burst of color before cutting into wedges to serve.
How to Serve Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe
Garnishes
Freshly chopped parsley is a must for this recipe, adding a vibrant green contrast to the golden crust. If you want to get fancy, try a sprinkle of toasted pecans or a drizzle of honey on top for a sweet-savory twist. These small touches elevate the presentation and flavor beautifully.
Side Dishes
This decadent bread pairs wonderfully with light and fresh sides. Consider a crisp green salad with a tangy vinaigrette to balance the richness, or some roasted root vegetables for an earthy complement. When hosting, offering a selection of olives or pickled vegetables adds a tangy counterpoint that guests will love.
Creative Ways to Present
Serving this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe as a centerpiece has instant wow factor. Cut it into thick wedges and arrange on a wooden board with small bowls of extra cranberry sauce and herb butter for dipping. You can also hollow individual sourdough rolls for mini versions—perfect for parties and easy sharing.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the bread tightly in plastic wrap or foil and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next day just as delightful, if not more so!
Freezing
For longer storage, freeze the stuffed bread before baking. Wrap it well with plastic wrap and foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator and bake as directed. This way you can prepare ahead for unexpected guests or special occasions.
Reheating
Reheat your leftovers in a 350°F (175°C) oven for about 10-15 minutes or until warmed through and the cheese is melty again. Avoid microwaving if possible, to maintain the crust’s crispness and avoid a soggy texture.
FAQs
Can I use a different type of cheese instead of brie?
Absolutely! While brie is perfect for its creamy melt, you can substitute camembert, fontina, or even mozzarella for a different twist. Just keep in mind that each cheese will affect the flavor and texture uniquely.
Is it possible to make this recipe vegan?
Yes! To veganize this recipe, use a plant-based butter substitute, dairy-free brie-style cheese, and check that your cranberry sauce has no animal-derived ingredients. The garlic herb butter can easily be recreated with vegan margarine and fresh herbs.
Can I prepare this in advance for a party?
Definitely. You can stuff the bread a few hours ahead, refrigerate it unbaked, and then bake right before serving. This makes the Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe a fantastic make-ahead appetizer.
What if I don’t have fresh herbs?
No worries! Dried rosemary and thyme work just fine—just remember to use about one third of the amount since dried herbs are more concentrated in flavor.
Can I add nuts or other fillings?
For sure! Toasted walnuts, pecans, or even some thinly sliced apples inside the bread add amazing texture and flavor contrasts. Feel free to get creative and make this recipe your own.
Final Thoughts
This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe is pure comfort and celebration rolled into one delicious package. Whether you’re entertaining guests or just treating yourself to something special, the combination of melty brie, tangy cranberries, and fragrant herbs in crusty sourdough feels like a warm hug for your taste buds. I can’t recommend this recipe enough—give it a try and savor every buttery, cheesy, flavorful bite!
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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 savory and sweet appetizer perfect for gatherings. Hollowed out sourdough bread is filled with melting brie cheese and tangy cranberry sauce, infused with fragrant garlic and fresh herbs, then baked until golden and bubbly.
Ingredients
Main Ingredients
- 1 large round sourdough bread (about 8–10 inches in diameter)
- 1 cup brie cheese, cut into small cubes (rind removed)
- 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 Touches
- 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’s hot enough for baking the stuffed bread evenly to a golden, melty finish.
- Prepare the bread: Using a serrated knife, carefully cut the top off the sourdough loaf to create a removable lid. Hollow out the center of the loaf by removing the bread inside, leaving about a 1-inch border around the sides and bottom intact. Save the removed bread for dipping or making croutons later.
- Prepare the garlic herb butter: In a small bowl, mix together the melted unsalted butter with minced garlic, chopped rosemary, chopped thyme, salt, and pepper until well combined. This butter will infuse flavor into the bread and cheese.
- Stuff the bread: Brush the inside surfaces of the hollowed-out sourdough with some of the garlic herb butter mixture. Next, layer the bottom of the bread cavity with cubes of brie cheese. Spoon cranberry sauce over the brie, then continue alternating layers of brie and cranberry sauce until the bread is fully filled.
- Top the bread: Drizzle the remaining garlic herb butter over the stuffed bread. Place the cut-off top of the loaf back onto the filled bread like a lid to help retain moisture and heat while baking.
- Bake the stuffed bread: Place the stuffed loaf on a baking sheet lined with parchment paper. Brush the outside of the loaf with olive oil to promote browning. Bake in the preheated oven for 20-25 minutes until the bread is golden brown and the cheese inside has melted fully.
- Serve: Remove the bread from the oven and allow it to cool slightly for ease of slicing. Cut into wedges and garnish with freshly chopped parsley before serving warm as a delicious appetizer or snack.
Notes
- Remove the brie rind before cubing for a smoother, creamier stuffing texture.
- Use fresh herbs if possible for the best flavor, but dried herbs work well as substitutes.
- If cranberry sauce is too tart, balance it with a touch of honey mixed in.
- Save the hollowed bread pieces to serve alongside the stuffed bread for dipping.
- Serve warm to enjoy the gooey melted cheese and aromatic herbs.
