Description

This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is a deliciously gooey, flavorful appetizer or snack. A large sourdough loaf is cross-sliced and stuffed with creamy Brie cheese and tart cranberry sauce, then drizzled with a fragrant garlic herb butter and baked until golden and bubbly. The perfect combination of savory, sweet, and aromatic flavors makes this pull-apart bread a festive crowd-pleaser ideal for gatherings or cozy nights in.

Ingredients

Scale

Main Ingredients

1 large round sourdough loaf
8 oz (225g) Brie cheese, sliced
½ cup cranberry sauce (store-bought or homemade)

Herb Butter Mixture

3 tbsp unsalted butter, melted
2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
Salt and freshly ground black pepper, to taste

Garnish

1 tbsp fresh parsley, chopped

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil to catch any drips and make cleanup easier.
Prepare the Bread: Using a serrated knife, carefully slice the sourdough loaf in a crosshatch pattern, similar to a checkerboard, cutting almost to the base but ensuring you do not slice all the way through to keep the loaf intact.
Make the Garlic Herb Butter: In a small bowl, combine the melted unsalted butter with the minced garlic, finely chopped rosemary and thyme, then season with salt and freshly ground black pepper. Stir well until fully incorporated.
Stuff the Loaf: Gently open the crevices created by the crosshatch cuts and tuck in slices of Brie cheese into the gaps. Spoon cranberry sauce generously into the pockets between the bread cuts. Drizzle the prepared garlic herb butter evenly over the entire loaf, allowing it to seep into all the spaces.
Bake the Bread: Place the stuffed sourdough loaf onto the prepared baking sheet and bake in the preheated oven for 15 to 20 minutes. Bake until the bread surface turns a crispy golden brown and the Brie cheese melts into a gooey texture.
Garnish and Serve: Remove the bread from the oven and sprinkle chopped fresh parsley over the top as a bright garnish. Serve immediately while warm to enjoy the cheesy, savory, and slightly sweet pull-apart bread.

Notes

Use a serrated knife to neatly cut through the bread without crushing it.
If homemade cranberry sauce is preferred, use fresh or frozen cranberries cooked with sugar and orange zest.
Ensure not to slice all the way through the loaf to maintain the structure for pulling apart.
For extra flavor, you can add a pinch of red pepper flakes into the garlic herb butter for a slight kick.
This bread is best enjoyed fresh out of the oven; leftovers can be reheated covered in foil to keep moist.