Description
Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is a crowd-pleasing, pull-apart appetizer featuring crusty sourdough filled with melty brie, tangy cranberry sauce, and rich garlic herb butter. Baked until golden and gooey, it’s the perfect holiday or party dish that’s easy to make and irresistibly delicious.
Ingredients
- 1 round sourdough bread loaf
- 8 oz brie cheese, sliced (rind on or off)
- 1/2 cup cranberry sauce (whole berry or jellied)
- 4 tbsp unsalted butter
- 2 garlic cloves, minced
- 2 tbsp fresh herbs (rosemary, thyme, parsley), chopped
- 1 tbsp olive oil (optional, for brushing)
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with foil or parchment paper.
- Slice the sourdough loaf in a crosshatch pattern, making deep cuts but not slicing all the way through.
- Tuck slices of brie and spoonfuls of cranberry sauce into the spaces between the bread pieces.
- Melt butter in a saucepan; stir in garlic, chopped herbs, salt, and pepper.
- Drizzle or brush the garlic herb butter into the bread cuts evenly.
- Wrap the loaf loosely in foil and bake for 15–20 minutes.
- Uncover and bake for an additional 5–10 minutes, until the top is golden and cheese is melted.
- Let cool slightly before serving.
Notes
- Use a thick cranberry sauce to prevent sogginess.
- Keep the bread wrapped in foil at first to help the cheese melt without drying out.
- Try adding nuts, caramelized onions, or fig jam for extra flavor.
- Great with rustic Italian or French bread if sourdough isn’t available.
