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
Scale
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.
