Here’s a festive and indulgent Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce recipe—perfect as a holiday appetizer or party centerpiece 🥖🧀🍇
🥖 Garlic Herb Sourdough Bread with Brie & Cranberry
Ingredients (serves 6–8)
- 1 large sourdough loaf
- 8 oz Brie cheese, rind removed or scored
- 1/2 cup cranberry sauce (homemade or store-bought)
- 3 tablespoons butter, softened
- 2–3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- Optional: 1 teaspoon fresh thyme or rosemary, chopped
Instructions
- Preheat oven
- 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare garlic herb butter
- Mix softened butter with minced garlic, parsley, and optional thyme or rosemary.
- Prepare the bread
- Cut the sourdough loaf in a crosshatch pattern: make diagonal slices along the loaf without cutting all the way through (like a pull-apart or “hatch” style).
- Spread garlic herb butter into the cuts between slices.
- Stuff the bread
- Slice Brie into pieces and tuck into the cuts of the loaf.
- Add cranberry sauce into the gaps as well (use less if you want to prevent dripping).
- Bake
- Wrap the loaf loosely in foil and bake 15 minutes.
- Remove foil and bake an additional 10–12 minutes, until cheese is melted and the bread is slightly crispy on top.
- Serve
- Serve warm as an appetizer or side. Pull apart slices for sharing.
💡 Tips
- For extra gooeyness, add a few tablespoons of cream cheese with the Brie.
- Sprinkle chopped nuts (like pecans or walnuts) on top before baking for crunch.
- Can be made ahead: assemble the loaf and refrigerate, then bake before serving.
I can also give a mini pull-apart version or a holiday party tray version with multiple small loaves if you want a finger-food style. Do you want that version?
