Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce Recipe
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4.6 from 5 reviews
This Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is a delightful appetizer perfect for entertaining. A crusty sourdough loaf is hollowed out and filled with layers of creamy Brie cheese and tangy cranberry sauce, all enhanced by a savory garlic herb butter. Baked until golden and melty, it offers a rich and festive treat that's perfect for sharing.
Total Time:40 minutes
Yield:8 servings
Ingredients
Bread and Filling
1 large round sourdough loaf
8 oz Brie cheese, cut into slices
1/2 cup cranberry sauce (store-bought or homemade)
Garlic Herb Butter
3 tbsp unsalted butter, melted
2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
Salt and pepper to taste
Garnish
Fresh parsley (optional, for garnish)
Instructions
Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed bread.
Prepare the Bread: Using a serrated knife, carefully slice the top off the sourdough loaf to create a lid. Hollow out the center of the loaf, leaving about a 1-inch thick border around the edges to hold the filling.
Make the Garlic Herb Butter: In a small bowl, mix the melted butter with the minced garlic, chopped rosemary, thyme, salt, and pepper until well combined.
Assemble the Stuffing: Place the hollowed bread on a baking sheet. Brush the inside thoroughly with the garlic herb butter mixture. Layer slices of Brie cheese inside, then spread cranberry sauce over the Brie. Continue layering until the loaf is filled.
Cover and Bake: Replace the top of the loaf and brush the outside with the remaining garlic herb butter. Wrap the entire loaf tightly in foil. Bake for 25 minutes or until the Brie is melted and the crust is golden brown.
Serve: Remove the foil and let the bread cool slightly. Garnish with fresh parsley if desired. Slice and serve warm.
Notes
Use a serrated knife to easily slice and hollow the sourdough loaf without crushing it.
If Brie rind is not preferred, you can trim it off before layering.
Store-bought cranberry sauce works well, but homemade cranberry sauce adds a fresher flavor.
To keep the bread warm, wrap it in foil after baking and serve within 30 minutes.
For a more intense herb flavor, increase rosemary and thyme by an extra teaspoon each.
This bread is best served warm to enjoy the melty Brie and softened bread.
