Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
If you’re looking for the perfect holiday appetizer or an indulgent treat to share with family and friends, this recipe is a show-stopping crowd-pleaser. Imagine warm, crusty sourdough bread stuffed with creamy, melted brie cheese and sweet-tart cranberry sauce, infused with garlic butter and fragrant herbs irresistible.
Ingredients
Main Components:
1 round sourdough loaf
Choose a crusty artisan bread, about 8–10 inches in diameter. This will form the base and vessel for the filling.
1 wheel of brie cheese (200–250g)
Brie melts beautifully and has a mild, buttery flavor that pairs perfectly with cranberry.
½ cup cranberry sauce
Use store-bought or make your own (see recipe below).
For the Garlic Herb Butter:
3 tablespoons unsalted butter, melted
2 garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
Pinch of salt
Optional Homemade Cranberry Sauce:
1 cup fresh or frozen cranberries
1/3 cup sugar (adjust to taste)
1/4 cup orange juice
1/2 teaspoon orange zest
Pinch of cinnamon (optional)
Method of Preparation
Step 1: Make the Cranberry Sauce (Skip if using store-bought)
- In a saucepan, combine cranberries, sugar, orange juice, zest, and cinnamon.
- Cook over medium heat until cranberries burst and the sauce thickens (about 10–12 minutes).
- Set aside to cool—it will thicken further as it cools.
Step 2: Prep the Bread
- Preheat oven to 180°C (350°F).
- Using a serrated knife, cut the bread in a crosshatch pattern, slicing both vertically and horizontally without cutting all the way through the bottom.
- In a bowl, mix melted butter, garlic, rosemary, thyme, and salt.
- Gently pull the bread apart and drizzle the garlic herb butter deep into the cuts.
Step 3: Stuff the Bread
- Slice the brie and tuck it generously into the slits of the bread.
- Spoon cranberry sauce over the top and inside the cuts.
Step 4: Bake
- Wrap the stuffed loaf in foil and place it on a baking tray.
- Bake for 15 minutes, then uncover and bake another 10 minutes to crisp up the top and melt the cheese completely.
- Remove from oven and garnish with extra thyme if desired.
Serving Suggestions
Serve hot as a pull-apart appetizer or tear-and-share bread.
Pair it with a glass of wine, sparkling cider, or even mulled wine during the holidays.
Great as a side dish for roast dinners or festive gatherings.
Storage & Reheating Tips
Storage: Wrap leftovers in foil and refrigerate for up to 2 days.
Reheating: Warm in a 160°C (320°F) oven for 10–15 minutes until the cheese is gooey again.
Freezing: Not recommended, as melted brie doesn’t reheat well after freezing.
FAQs
Q: Can I use other cheese besides brie?
A: Yes. Camembert is a close alternative. You can also try mozzarella or fontina for a different texture, but brie’s creamy consistency is ideal.
Q: What can I use instead of cranberry sauce?
A: Try fig jam, cherry preserves, red currant jelly, or caramelized onions for a sweet-savory variation.
Q: Is this dish vegetarian?
A: Yes, as long as your brie cheese doesn’t contain animal rennet (check the label).
Q: Can I make this ahead of time?
A: Yes. You can assemble the bread in advance (up to 6 hours ahead), cover tightly, refrigerate, and bake fresh before serving.
Q: How do I keep the bread from becoming soggy?
A: Don’t overstuff with sauce, and make sure to bake uncovered for the last 10 minutes so the top crisps up.
Final Thoughts
This Garlic Herb Sourdough Stuffed with Brie and Cranberry Sauce is not only stunning in appearance but also incredibly flavorful. It’s cozy, festive, and easy to prepare. Whether you’re hosting a holiday party or looking for a special weekend treat, this recipe will win over your guests—and your taste buds