Description
This Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is a delightful appetizer perfect for gatherings. A hollowed sourdough loaf is filled with creamy Brie cheese and tangy cranberry sauce, infused with a flavorful garlic herb butter, then baked to golden perfection. The result is a warm, melty, and aromatic treat that’s sure to impress.
Ingredients
Scale
Bread and Filling
- 1 large round sourdough loaf
- 8 oz Brie cheese, cut into slices
- 1/2 cup cranberry sauce (store-bought or homemade)
Garlic Herb Butter
- 3 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- Salt and pepper to taste
Garnish
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed bread.
- Prepare the Bread: Using a serrated knife, slice the top off the sourdough loaf to create a lid. Carefully hollow out most of the bread from inside, leaving about a 1-inch thick wall around the edges to maintain structure.
- Make the Garlic Herb Butter: In a small bowl, mix melted unsalted butter with minced garlic, finely chopped rosemary, thyme, salt, and pepper until evenly combined.
- Assemble the Stuffing: Place the hollowed loaf on a baking sheet. Brush the inside thoroughly with the garlic herb butter. Layer sliced Brie cheese inside, then spread a generous amount of cranberry sauce on top of the Brie. Repeat layering until the loaf is filled.
- Cover and Bake: Place the bread top (lid) back on the filled loaf and brush the outside with the remaining garlic herb butter. Wrap the entire bread in foil to retain moisture and bake in the preheated oven for 20-25 minutes, or until the Brie is melted and the bread exterior is golden.
- Serve: Remove the foil, allow the bread to cool slightly to avoid burns. Optionally garnish with fresh parsley. Slice and serve warm to enjoy the melted Brie and flavorful herbs.
Notes
- Use a serrated knife to neatly slice and hollow the sourdough without tearing the crust.
- The cranberry sauce can be store-bought or homemade based on your preference.
- Wrap the bread tightly in foil to ensure the Brie melts properly without drying out the bread.
- Optionally add additional fresh herbs for garnish or flavor enhancement.
- This recipe is best served warm and fresh for optimal texture and flavor.
