Picture this: a crusty sourdough loaf bursting with gooey Brie, jeweled with vibrant cranberry sauce, and drenched in aromatic garlic-herb butter. That’s what you get with Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce—a stunning appetizer that’s as impressive as it is downright addictive. This pull-apart masterpiece strikes a juicy balance between sweet, savory, and tangy flavors, making it the ultimate showstopper for holiday parties, cozy evenings, or any gathering where you want a flurry of “Wow, what IS that?!” as you serve it up.
Ingredients You’ll Need
The genius of Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is in how a handful of simple, thoughtfully chosen ingredients transform into a dish that tastes far more intricate than its prep lets on. Every single component here plays a starring role, from the tangy bread right down to the aromatic herbs.
- Sourdough loaf: The chewy, tangy sourdough creates a sturdy base that soaks up every flavor—look for a round loaf around 1 pound.
- Brie cheese: Creamy and rich, Brie melts into every crevice, making every bite ooze with decadent goodness.
- Whole berry cranberry sauce: Juicy bursts of tart cranberry cut through the richness and add beautiful color.
- Unsalted butter: Melted butter carries the herbs and garlic deep into the bread, ensuring every mouthful is buttery and flavorful.
- Garlic cloves: Fresh garlic infuses the bread with a savory, aromatic punch that lingers deliciously.
- Fresh rosemary: Chopped rosemary adds piney, robust flavor that sings alongside the Brie and cranberries.
- Fresh thyme: Earthy notes from thyme balance the bread’s tang and heighten those herby aromas.
- Salt and pepper: A sprinkle of salt and a crack of pepper bring all the flavors into perfect harmony.
How to Make Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
Step 1: Preheat and Prepare Your Workspace
Set your oven to 350°F (175°C) so it’s ready when you are—this ensures that everything bakes up golden and melty without a long wait. Get out your cutting board and bread knife, placing that gorgeous round of sourdough front and center. Having everything organized before the fun begins makes the whole process feel effortless!
Step 2: Create the Crosshatch Pattern
Place your sourdough loaf on the cutting board. Using a sharp bread knife, make deep cuts in a crosshatch pattern, slicing both vertically and horizontally. Go nearly to the bottom but not all the way through—you want to create lots of nooks and crannies for stuffing, while keeping the loaf together. This step is the secret to perfect pull-apart pieces later!
Step 3: Stuff the Brie and Cranberry Sauce
Carefully tuck slices of Brie into the cuts, nestling them as deeply as possible so the cheese seeps through every bit. Next, take spoonfuls of whole berry cranberry sauce and dot them between the Brie slices throughout the crosshatch. This duo is what gives Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce its signature blend of melty and fruity layers.
Step 4: Make and Add the Garlic Herb Butter
In a small bowl, combine your melted butter, minced garlic, chopped rosemary, chopped thyme, and a pinch of salt and pepper. Give it a good stir until the herbs are evenly dispersed. Now, slowly drizzle the savory mixture over the open cuts, letting it seep right down into the loaf. Don’t be shy—every bit of that flavor belongs inside!
Step 5: Bake to Perfection
Wrap the stuffed loaf loosely in foil and set it onto a baking sheet. Bake for 15 minutes, so the cheese begins to melt and everything warms through. Then, carefully open the foil and let it bake for another 10 minutes. This final phase is what transforms the top into a beautifully golden and crispy crust while the inside turns irresistibly gooey.
How to Serve Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
Garnishes
A flourish of extra fresh rosemary or thyme added after baking brings brightness and color to Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce. A scattering of finely chopped parsley or even a sprinkle of flaky sea salt takes the presentation and flavor up another notch.
Side Dishes
You honestly can’t go wrong with simple accompaniments—think fresh green salads, a winter slaw, or a platter of crisp veggie sticks. Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is quite rich, so light sides balance it perfectly. For heartier occasions, pair it with soups like butternut squash or tomato basil.
Creative Ways to Present
Go bold by serving the whole loaf right in the center of your table on a pretty wooden board, ready for guests to pull apart. For more elegant gatherings, pre-cut or gently pull apart the sections just before serving so nobody is shy about diving in. You can even slice the loaf completely and reassemble it loosely on a platter, letting the melty cheese and cranberry peek out from every angle.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers (believe me, it’s rare!), wrap the cooled Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce tightly in foil and store it in the fridge. It’ll keep well for up to three days, and a quick reheat brings it right back to its comforting best.
Freezing
Want to prep ahead? Assemble the bread through the stuffing and butter-drizzling steps, then wrap it snugly in two layers of foil and freeze for up to a month. When that craving hits, just remove from the freezer, let it thaw in the fridge overnight, and bake as normal for a super quick party trick.
Reheating
When you’re ready for round two (or three), pop leftover Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce back into the oven at 325°F, covered in foil to prevent drying out. Warm until the cheese is soft and the bread is heated through—usually about 10-15 minutes. For a crispier top, uncover for the last few minutes.
FAQs
Can I use a different type Appetizer
Absolutely! While sourdough is classic for its tangy chew, you can sub in a rustic French boule or a sturdy Italian loaf. Just make sure the bread is hearty so it can soak up all those fillings without falling apart.
What if I don’t like cranberry sauce?
No worries—try a fig jam, apricot preserves, or even caramelized onions for a different (but equally delicious) flavor profile. The Brie pairs well with both sweet and savory additions.
Can I make this recipe gluten-free?
Yes, just use your favorite gluten-free round loaf. There are some fantastic gluten-free sourdoughs on the market that work beautifully with this recipe.
Is there a way to make it more savory?
For a tasty, savory twist, you can add cooked bacon bits or caramelized mushrooms into the crosshatch cuts along with the Brie before baking. Both additions play well against the mild cheese and tangy sauce.
Do I have to use fresh herbs?
Fresh is always best for vibrant flavor, but dried herbs work in a pinch—use 1 teaspoon each of dried rosemary and thyme in place of the fresh. Just remember, dried herbs are more potent, so a little goes a long way!
Final Thoughts
If you’re looking for a dish that’s guaranteed to turn heads and make your guests swoon, Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is it. Every bite is a glorious mix of melty, crusty, tangy, and sweet—an edible hug worth sharing with everyone you love. Don’t be surprised if it disappears faster than you can say “pass the bread!” Go ahead and give this recipe a spot in your next get-together—you’ll be so glad you did.
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Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of savory and sweet with this delectable Garlic Herb Sourdough Bread stuffed with gooey Brie cheese and tangy cranberry sauce. A show-stopping appetizer that will impress your guests at any gathering.
Ingredients
Sourdough Bread:
- 1 round sourdough loaf (about 1 lb)
Brie and Cranberry Filling:
- 8 oz Brie cheese, sliced
- 1/2 cup whole berry cranberry sauce
Garlic Herb Butter:
- 1/4 cup unsalted butter, melted
- 2 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the bread: Cut a crosshatch pattern into the top of the sourdough loaf without cutting all the way through. Stuff with Brie and cranberry sauce.
- Make the garlic herb butter: Combine melted butter, garlic, herbs, salt, and pepper. Drizzle over the bread.
- Bake: Wrap the loaf in foil, bake for 15 minutes, then unwrap and bake for an additional 10 minutes until golden and crispy.
- Serve: Serve warm and enjoy!
Notes
- You can substitute dried herbs if fresh aren’t available—use 1 tsp each of dried rosemary and thyme.
- For a savory twist, add cooked bacon bits into the cuts before baking.
Nutrition
- Serving Size: 1 slice (approx. 1/8 loaf)
- Calories: 290
- Sugar: 4g
- Sodium: 390mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg
