Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce: A Festive Treat for Any Occasion
If you’re looking for a show-stopping appetizer or a cozy comfort snack, look no further than this Garlic Herb Sourdough Bread stuffed with creamy Brie and tangy cranberry sauce. This recipe combines the rustic charm of fresh sourdough with the rich, gooey texture of melted cheese and the bright, festive flavor of cranberries—making it perfect for holiday gatherings or a simple weekend indulgence.
Ingredients
1 round sourdough loaf
4 tablespoons butter, softened
2-3 cloves garlic, minced
1 teaspoon fresh thyme or rosemary, chopped
1 wheel of Brie cheese (about 8 oz)
½ cup cranberry sauce (homemade or store-bought)
Optional: chopped nuts (like pecans or walnuts) for added crunch
Instructions
Prepare the garlic herb butter:
In a small bowl, mix the softened butter with minced garlic and fresh herbs. Set aside.
Hollow out the bread:
Slice the top off the sourdough loaf and carefully hollow out the interior, leaving a ½-inch thick shell around the sides and bottom.
Spread the butter:
Generously spread the garlic herb butter inside the hollowed bread. Make sure to coat the sides and bottom for maximum flavor.
Stuff with Brie and cranberry sauce:
Cut the Brie into small chunks and layer them inside the bread. Spoon cranberry sauce evenly over the cheese. If using nuts, sprinkle them on top for extra texture.
Bake to perfection:
Replace the top of the bread and wrap it in aluminum foil. Bake in a preheated oven at 350°F (175°C) for 15–20 minutes, then remove the foil and bake for an additional 10 minutes until the bread is golden and the Brie is melted and bubbly.
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