Garlic Herb Sourdough Delight

This garlic herb sourdough bread stuffed with brie and cranberry sauce transforms a simple loaf into an extraordinary appetizer that balances savory and sweet flavors. The melted brie creates a creamy interior while the cranberry sauce adds a tangy brightness that cuts through the richness.

I first made this stuffed bread for a holiday gathering when I needed something quick but impressive. The combination of melted brie and tangy cranberries had everyone asking for the recipe before the bread was even gone!

Ingredients

• Sourdough loaf: Select a large round loaf with a sturdy crust to hold all the fillings
• Brie cheese: Choose a wheel that feels slightly soft when pressed for better melting
• Cranberry sauce: Homemade offers more control over sweetness but store bought works perfectly
• Unsalted butter: Allows you to control the salt level in the final dish
• Fresh garlic: Provides aromatic punch that dried simply cannot match
• Fresh rosemary and thyme: Their woody fragrance complements both the cheese and cranberry
• Salt and pepper: Essential for balancing the sweetness of the cranberries
• Fresh parsley: Optional but adds a pop of color and freshness

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375°F to ensure it reaches the perfect temperature while you prepare the bread. This moderate heat will melt the cheese without burning the crust.

Prepare the Bread:

Using a sharp serrated knife cut a lid off the top of your sourdough loaf. Then carefully hollow out the inside leaving about 1 inch of bread around the edges and bottom. This creates a sturdy vessel for all the delicious fillings while ensuring each bite includes both bread and filling.

Make the Garlic Herb Butter:

Combine the melted butter with minced garlic fresh rosemary thyme salt and pepper in a small bowl. Stir thoroughly to distribute the herbs and seasonings evenly throughout the butter. This aromatic butter will infuse the bread with flavor as it bakes.

Assemble the Stuffing:

Place your hollowed bread on a baking sheet lined with parchment for easy cleanup. Brush the interior generously with the garlic herb butter making sure to coat all surfaces. Layer slices of brie inside covering the bottom then spread cranberry sauce over the cheese. Continue alternating layers of brie and cranberry until the cavity is filled completely.

Cover and Bake:

Replace the bread top and brush the entire exterior with remaining garlic herb butter. This creates a golden flavorful crust. Wrap the bread loosely in foil which traps steam and helps the cheese melt completely without over browning the bread. Bake for 20 to 25 minutes until the cheese has fully melted.

Serve:

Remove from the oven and let rest for 5 minutes before removing the foil. This allows the cheese to set slightly making it easier to slice. Garnish with fresh parsley if desired then slice into wedges and serve while still warm.

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My favorite part of this recipe is watching guests gather around when I bring it to the table. The moment when someone pulls the first piece and the melted brie stretches between slices always brings smiles. Last Christmas my nephew declared it better than his presents!

Make Ahead Options

This stuffed bread can be fully assembled up to 8 hours before baking. Simply prepare everything as directed then wrap tightly in plastic wrap and refrigerate. When ready to bake remove from the refrigerator while the oven preheats then proceed with baking as directed adding about 5 extra minutes to the baking time to account for the chilled ingredients.

Delicious Variations

Try using camembert instead of brie for a slightly stronger flavor profile. For a sweeter version substitute fig jam or apple butter for the cranberry sauce. Looking for something more savory? Replace the cranberry with caramelized onions and add some fresh thyme. During summer months try using pesto with mozzarella for a completely different but equally delicious stuffed bread.

Serving Suggestions

This stuffed bread works beautifully as an appetizer cut into wedges for sharing but can also serve as a stunning centerpiece for a light lunch when paired with a simple green salad. For dinner parties consider serving alongside a hearty soup or roasted vegetables for a complete meal. The bread is best enjoyed warm when the cheese is still melty but remains delicious at room temperature.

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Serve this recipe warm to let the gooey cheese and bright cranberries shine, and watch it disappear fast!

Frequently Asked Questions

→ How do I prevent the bread from becoming too soggy?

Brush the inside of the loaf lightly with the garlic herb butter to add flavor without over-soaking the bread. Don't overdo the cranberry sauce or Brie layers, as too much moisture can make the loaf soggy.

→ Can I use a different type of cheese?

Yes, you can substitute Brie with Camembert, mozzarella, or any creamy cheese that melts well. This will give a slightly different flavor but still be delicious.

→ Can I prepare this dish ahead of time?

You can hollow out the bread, assemble the layers, and wrap it in foil ahead of time. Bake it fresh when you're ready to serve.

→ What can I use instead of cranberry sauce?

If you don't have cranberry sauce, try using apricot preserves, fig jam, or even a tart cherry compote for a similar sweet and tangy flavor profile.

→ Do I need to serve this immediately after baking?

Ideally, yes. This dish is best served warm out of the oven when the Brie is melted and gooey. However, you can reheat it in the oven if necessary.