Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce

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Description

This Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is a warm, pull-apart appetizer that blends sweet, savory, and tangy flavors. The crusty sourdough loaf is sliced and stuffed with creamy brie, sweet-tart cranberry sauce, and fresh herbs, then drizzled with garlic butter and baked until golden and melty. Perfect for holidays, dinner parties, or cozy evenings at home.

Ingredients For Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce

  • 1 large round sourdough bread loaf

  • 8 oz (225 g) brie cheese, cut into thin slices

  • 1 cup cranberry sauce (homemade or store-bought)

  • 4 tbsp unsalted butter, melted

  • 2 cloves garlic, minced

  • 2 tbsp fresh parsley, finely chopped

  • 1 tbsp fresh rosemary, finely chopped

  • 1 tbsp olive oil (optional, for extra crispiness)

  • Salt & pepper, to taste

Instructions

  1. Preheat Oven – Preheat oven to 350°F (175°C). Line a baking sheet with foil.

  2. Prepare Bread – Place the sourdough loaf on a cutting board. Using a serrated knife, cut 1-inch wide slices across the bread in a crisscross pattern, making sure not to cut all the way through.

  3. Stuff the Bread – Gently open the cuts and stuff slices of brie evenly throughout. Spoon cranberry sauce into the gaps alongside the brie.

  4. Garlic Herb Butter – In a small bowl, mix melted butter, garlic, parsley, and rosemary. Season with salt and pepper.

  5. Drizzle & Wrap – Drizzle the garlic butter mixture over the bread, making sure it seeps into the cuts. Wrap the loaf loosely in foil.

  6. Bake Covered – Bake for 15 minutes wrapped.

  7. Uncover & Crisp – Open the foil, drizzle with a little olive oil if desired, and bake for another 10–12 minutes until the brie is melted and the bread is golden and crisp.

  8. Serve Warm – Garnish with extra herbs and serve immediately as a pull-apart bread.

Notes

  • Use double cream brie for extra creaminess.

  • A rustic sourdough boule works best for pulling apart without crumbling.

  • Can substitute camembert for brie.

  • For a festive twist, sprinkle with toasted pecans or walnuts before baking.

Tips

  • To prevent bread from drying out, don’t slice too deep into the loaf bottom.

  • For a stronger garlic flavor, roast the garlic cloves first before mixing with butter.

  • If making ahead, assemble the bread, wrap tightly in foil, and refrigerate. Just bake before serving.

  • Serve with a small spoon or tongs for easier grabbing if guests prefer not to pull apart with hands.

Servings

  • Serves 6–8 people as an appetizer or party snack.

Nutritional Info (per serving, approx.)

  • Calories: 285

  • Protein: 9 g

  • Carbohydrates: 28 g

  • Sugars: 7 g

  • Fat: 15 g

  • Saturated Fat: 8 g

  • Fiber: 2 g

  • Sodium: 390 mg

Benefits

  • Balanced flavor combo: Sweet cranberry, creamy brie, savory garlic, and herbs.

  • Rich in probiotics from sourdough fermentation.

  • Good source of calcium from brie.

  • Festive and shareable—perfect centerpiece for gatherings.

Q & A

Q: Can I make this gluten-free?
A: Yes! Use a gluten-free artisan loaf for similar results.

Q: What if I don’t like cranberry sauce?
A: Substitute with fig jam, apricot preserves, or caramelized onions for sweetness.

Q: Can I reheat leftovers?
A: Yes, wrap in foil and bake at 325°F (160°C) for 10 minutes. Avoid microwaving, as it makes bread soggy.

Q: Can this be a meal instead of an appetizer?
A: Yes! Serve with a fresh green salad or roasted vegetables for a light dinner.

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