Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry
A warm, melty, festive appetizer perfect for holidays, gatherings, or cozy nights in. The combination of creamy brie, tangy cranberry, and aromatic garlic butter makes every bite irresistible!
Ingredients
For the Bread:
- 1 round sourdough loaf (about 500–700 g)
For the Filling:
- 200–250 g brie cheese, sliced into small pieces
- ½ cup cranberry sauce
(homemade or store-bought; whole berry or jellied both work)
Garlic Herb Butter:
- 6 tbsp unsalted butter, melted
- 3–4 garlic cloves, minced
- 1 tbsp fresh parsley, finely chopped (or 1 tsp dried)
- 1 tsp thyme (fresh or dried)
- ½ tsp rosemary (optional)
- Pinch of salt
- Pinch of black pepper
Instructions
1️⃣ Prepare the Bread
- Preheat oven to 180°C (350°F).
- Place the sourdough loaf on a cutting board.
- Using a sharp bread knife, score it in a crosshatch pattern:
- Cut deep slices horizontally, then vertically.
- Do NOT cut all the way through the bottom crust.
2️⃣ Prepare the Garlic Herb Butter
- In a bowl, mix:
- Melted butter
- Minced garlic
- Parsley
- Thyme
- Rosemary (optional)
- Salt & pepper
Stir well until fully combined.
3️⃣ Fill the Bread
- Use your fingers to gently open the cut sections of the bread.
- Stuff brie pieces evenly into all the cuts.
- Spoon small amounts of cranberry sauce into the gaps alongside the brie.
- Pour or brush the garlic herb butter all over the bread, making sure it drips into all the cuts.
4️⃣ Bake
- Wrap the loaf loosely in foil.
- Bake for 15 minutes.
- Uncover and bake for another 10–12 minutes until:
- The brie is completely melted
- The top is golden
- Edges are slightly crispy
5️⃣ Serve
Serve hot and melty.
Guests can pull apart pieces with their hands — no knife needed!
Tips & Variations
- Add chopped walnuts or pecans for crunch
- Use camembert instead of brie for a richer flavor
- Add a drizzle of honey after baking for extra sweetness
- Replace cranberry with fig jam, raspberry jam, or apricot preserves
