Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is a delightful and flavorful dish that brings comfort and joy to any gathering. This recipe is not only simple to make, but it also marries the savory richness of brie with the sweet-tartness of cranberry sauce. Perfect for busy days or cozy evenings, this stuffed sourdough loaf is impressive yet easy to customize to suit your taste.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 330
Protein: 10 g
Carbohydrates: 24 g
Fat: 22 g
Fiber: 2 g
Sugar: 5 g
Sodium: 400 mg
Why Make Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is a unique and nourishing treat. Sourdough offers a delightful chewy texture and complex flavor, while brie adds creaminess that melts beautifully. The use of cranberry sauce brings in a delightful sweetness that balances the savory herbs, making it an ideal appetizer or side dish for any occasion. With the ability to adjust ingredients based on availability, this recipe is highly versatile.
How to Make Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce Step by Step
Ingredients
1 round sourdough loaf (about 1 lb / 450 g)
8 oz (225 g) brie cheese, sliced
1/2 cup (120 g) cranberry sauce (homemade or store-bought)
4 tbsp (60 g) unsalted butter, melted
2 garlic cloves, minced
1 tbsp (15 ml) olive oil
1 tsp (2 g) fresh rosemary, finely chopped
1 tsp (2 g) thyme leaves
Pinch of salt and pepper
Directions
Preheat oven to 375°F (190°C). Line a baking tray with parchment paper. Using a serrated knife, score the sourdough loaf in a crisscross pattern, cutting deep enough to create pockets but not all the way through. In a small bowl, combine melted butter, minced garlic, olive oil, rosemary, thyme, salt, and pepper. Brush or drizzle the mixture into all the bread crevices. Stuff slices of brie evenly between the cuts, followed by spoonfuls of cranberry sauce. Wrap the loaf loosely in foil and bake for 15–20 minutes until the cheese is melted and gooey. Unwrap and bake uncovered for an additional 5 minutes to crisp the top. Serve warm, tearing pieces straight from the loaf.
How to Serve Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
This delectable bread can be served as an appetizer, alongside a fresh green salad, or as a side dish with your favorite roasted meats. Pair it with a simple balsamic reduction or a tangy dipping sauce for an extra flavor boost. It also makes for a wonderful accompaniment to a cozy soup on a chilly evening.
How to Store Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
To store leftovers, wrap the bread tightly in plastic wrap and keep it in the fridge for up to three days. For reheating, simply place it in the oven at 350°F (175°C) for about 10 minutes, until warmed through. If you want to freeze it, wrap the loaf in foil and place it in a freezer-safe bag. It can be frozen for up to a month. Just remember to thaw in the fridge before reheating.
Expert Tips for Cooking Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
- Choose a fresh, crusty sourdough loaf for the best texture and flavor.
- For added spice, mix in a pinch of red pepper flakes with the herb butter.
- If desired, let the brie sit at room temperature for 30 minutes before baking for an ultra-creamy texture.
- Experiment with different herbs like basil or oregano to customize the flavor.
- Serve the bread fresh out of the oven for maximum cheesiness and flavor.
Delicious Variations of Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
You can easily customize this recipe. For a spicy twist, add jalapeños or pepper jack cheese with the brie. Incorporating citrus zest, like lemon or orange, can brighten the flavors beautifully. For vegetarian options, consider using roasted vegetables such as spinach or mushrooms mixed with the cheese and cranberry sauce.
Frequently Asked Questions about Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
What type of sourdough is best for this recipe? A round, crusty sourdough loaf works best for achieving the perfect texture and flavor balance.
Can I use a different type of cheese? Yes! While brie is ideal for its creaminess, other cheeses like goat cheese or gouda can offer delicious alternatives.
How long does this bread stay fresh? When stored properly, it will last in the fridge for about three days. Reheat it to enjoy.
Conclusion
Now that you’ve discovered how to make Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce, it’s time to give it a try. This dish is not only bursting with flavor, but it’s also simple and versatile. Perfect for any occasion, this bread is sure to impress your guests and satisfy your taste buds!
Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
Ingredients
Main Ingredients
- 1 round sourdough loaf (about 1 lb / 450 g) Choose a fresh, crusty sourdough loaf.
- 8 oz brie cheese, sliced Let brie sit at room temperature for 30 minutes for a creamier texture.
- 1/2 cup cranberry sauce (homemade or store-bought)
- 4 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp fresh rosemary, finely chopped Other herbs can be used for customization.
- 1 tsp thyme leaves
- 1 pinch salt and pepper Adjust seasoning to taste.
Instructions
Preparation
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Using a serrated knife, score the sourdough loaf in a crisscross pattern, cutting deep enough to create pockets but not all the way through.
- In a small bowl, combine melted butter, minced garlic, olive oil, rosemary, thyme, salt, and pepper.
- Brush or drizzle the mixture into all the bread crevices.
- Stuff slices of brie evenly between the cuts, followed by spoonfuls of cranberry sauce.
Baking
- Wrap the loaf loosely in foil and bake for 15–20 minutes until the cheese is melted and gooey.
- Unwrap and bake uncovered for an additional 5 minutes to crisp the top.
- Serve warm, tearing pieces straight from the loaf.
