If you are looking for a festive and utterly delicious appetizer that brings together the perfect harmony of gooey cheese, tart sweetness, and savory herbs, then this Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce Recipe is your new best friend. Imagine pulling apart warm sourdough bread infused with fragrant garlic and herbs, revealing pockets of melted brie and bright cranberry sauce with every bite—each mouthful a comforting celebration of flavor that will have your guests begging for more. This recipe is as easy to make as it is impressive to serve, making it an absolute must-try for holidays, parties, or cozy get-togethers.
Ingredients You’ll Need
Simple, fresh ingredients come together to make this stuffed bread irresistible. Each element plays a vital role, from the tangy sourdough loaf providing a sturdy yet soft base to the creamy brie melting beautifully alongside bursts of sweet cranberry sauce. The garlic herb butter not only adds flavor but also gives the bread a golden, crispy crust you’ll adore.
- 1 round sourdough bread loaf (about 1 lb): Choose a dense, crusty loaf for the perfect texture that holds the fillings well.
- 8 ounces brie cheese, sliced: Whether you leave the rind on or off, brie melts into a luscious, creamy layer inside the bread.
- 1/2 cup whole berry cranberry sauce: Adds a tart, fruity contrast with a lovely texture that complements the cheese.
- 1/4 cup unsalted butter, melted: The base for the garlic herb mixture that seeps into every crevice of the bread.
- 2 cloves garlic, minced: Fresh garlic infuses the butter with a fragrant punch you’ll love.
- 1 tablespoon fresh parsley, chopped: Offers a burst of color and a bright, herbaceous note.
- 1/2 teaspoon dried thyme: Adds a subtle earthiness that balances the richness of the cheese.
- Salt and black pepper, to taste: Essential seasonings to enhance all the flavors harmoniously.
How to Make Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce Recipe
Step 1: Prepare the Sourdough
Begin by preheating your oven to 375°F (190°C). Take your round sourdough loaf and using a sharp bread knife, carefully slice it in a crosshatch pattern—make sure you cut deeply but stop just before the knife reaches the bottom crust. This technique creates perfect nooks to stuff without separating the loaf completely. Gently pull the bread apart slightly to make room for the delicious fillings to come.
Step 2: Make the Garlic Herb Butter
In a small bowl, combine the melted butter with minced garlic, chopped parsley, dried thyme, salt, and black pepper. Stir everything together until evenly mixed. This flavorful butter will infuse the bread with aromatic herbs and a buttery richness that enhances every bite.
Step 3: Stuff the Bread
Generously brush the garlic herb butter into all the cracks and cuts you made in the sourdough. This ensures every corner of the bread is loaded with flavor. Next, carefully stuff the sliced brie evenly throughout the cuts—the cheese will melt into decadent pockets as it bakes. Follow by adding small spoonfuls of cranberry sauce in between the cheese for bursts of sweet and tangy delight.
Step 4: Bake to Perfection
Wrap the stuffed bread snugly in aluminum foil to lock in moisture and bake for 15 minutes. Then unwrap and continue baking for another 10 to 12 minutes until the cheese is wonderfully melted and the top of the bread is golden and a bit crisp. This step gives you that irresistible crust contrasted with oozy, creamy cheese inside.
How to Serve Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce Recipe
Garnishes
To make your presentation pop, sprinkle fresh parsley or a few sprigs of thyme on top right before serving. A light drizzle of olive oil can add an elegant sheen and bring out the herbs’ aroma even more. These simple touches invite everyone to dig in eagerly.
Side Dishes
This stuffed bread pairs beautifully with lighter side dishes to balance its richness—think a crisp green salad with a tangy vinaigrette or roasted vegetables seasoned simply with lemon and herbs. The contrast will refresh your palate and complement the robust flavors of the bread.
Creative Ways to Present
Serve this Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce Recipe as a communal centerpiece on your appetizer table. Cut the loaf into wedges or pull it apart with your hands for a casual, fun dining experience. You can also float it alongside small bowls of extra cranberry sauce or honey for guests to add more sweetness if they like.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap the bread tightly in plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to two days, allowing you to enjoy this deliciousness again without wasting a bite.
Freezing
This recipe freezes wonderfully! After it has cooled, wrap it well in plastic and then foil to prevent freezer burn. Freeze for up to one month. When ready to eat, thaw in the refrigerator overnight, then reheat in the oven to revive that melty, fresh-from-the-oven goodness.
Reheating
For the best texture, reheat the stuffed sourdough in a preheated 350°F (175°C) oven for about 10 to 15 minutes, uncovered. This will warm the cheese without making the bread soggy and help restore the crisp crust you fell in love with.
FAQs
Can I make this recipe with different types of cheese?
Absolutely! While brie melts beautifully and offers a mild, creamy taste, you can experiment with other soft cheeses like camembert or even a mild goat cheese for a slightly tangier twist.
Is it necessary to use whole berry cranberry sauce?
Whole berry cranberry sauce adds texture and bursts of fruity flavor, but if you prefer a smoother version or homemade cranberry relish, those work well too. Just ensure it’s not too liquidy to avoid soggy bread.
Can I prepare this ahead of time?
Yes! You can assemble the bread stuffed with brie and cranberry sauce a few hours before baking and keep it refrigerated. Just bring it back to room temperature before baking to ensure even cooking.
What if I don’t have fresh herbs on hand?
Dried herbs work fine—just remember they are more concentrated in flavor, so adjust quantities accordingly. For this recipe, 1/2 teaspoon dried thyme and parsley are perfect substitutes for fresh.
Can this recipe be made gluten-free?
While the traditional recipe calls for sourdough bread, you can substitute a gluten-free round loaf, if available, to cater to gluten sensitivities. Just choose a sturdy gluten-free bread that can hold the fillings well.
Final Thoughts
This Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce Recipe has quickly become one of my go-to dishes when I want to impress friends or add a special touch to any gathering. The combination of melty brie, tart cranberries, and herb-infused bread is nothing short of magical. I encourage you to try it out—you might just find your new favorite indulgence to share around the table, warm hearts and all!
Print
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 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and festive Garlic Herb Sourdough Bread stuffed with creamy Brie cheese and tangy whole berry cranberry sauce. This appetizer features a buttery garlic herb infusion baked to golden perfection, making it a perfect holiday or party centerpiece that’s easy to prepare and sure to impress.
Ingredients
Main Ingredients
- 1 round sourdough bread loaf (about 1 lb)
- 8 ounces brie cheese, sliced with rind on or off
- 1/2 cup whole berry cranberry sauce
Garlic Herb Butter
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed bread.
- Prepare the Bread: Using a sharp bread knife, slice the sourdough loaf in a crosshatch pattern, cutting deep but not all the way through the bottom to allow the filling to penetrate the bread without separating the loaf entirely.
- Make Garlic Herb Butter: In a small bowl, combine melted butter with minced garlic, chopped parsley, dried thyme, salt, and black pepper. Stir well to blend the flavors.
- Infuse Bread with Butter: Generously brush the garlic herb butter into all the cracks and cut spaces of the sourdough loaf, ensuring rich flavor throughout.
- Stuff the Bread: Insert slices of brie cheese evenly throughout the cuts, then add small spoonfuls of cranberry sauce between the cheese layers to balance creaminess with tartness.
- Wrap and Bake: Wrap the entire stuffed loaf tightly in aluminum foil and bake for 15 minutes to allow the fillings to warm and start melting.
- Unwrap and Brown: Remove the foil and continue baking for an additional 10–12 minutes until the cheese is fully melted and the top of the bread is golden and crisp.
- Serve and Enjoy: Serve the bread warm, encouraging guests to pull apart chunks filled with melted brie and cranberry sauce for a flavorful appetizer experience.
Notes
- This stuffed bread works perfectly as a holiday appetizer or party centerpiece.
- It can be prepared ahead of time, refrigerated, and baked just before serving.
- Try cranberry-orange sauce or fig jam instead of cranberry sauce for a delicious variation.
