Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
A delightful and flavorful dish that combines the savory richness of brie with the sweet-tartness of cranberry sauce, perfect for gatherings.
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.
Notes
For added spice, mix in a pinch of red pepper flakes with the herb butter. Experiment with different herbs like basil or oregano to customize the flavor. Store leftovers wrapped tightly in plastic wrap in the fridge for up to three days.