If there’s one show-stopper you’ll want to bring to your next gathering, it’s this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry. Imagine pulling apart pillowy-soft sourdough, its pockets gooey with melty Brie and jeweled with bright, sweet cranberry sauce, all perfumed by buttery garlic and fresh herbs. It’s a delight for every sense, equally at home on a holiday table or at an easygoing winter get-together. This recipe brings richness and festive flair together with practically no fuss and absolutely no one can resist seconds.

Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe - Recipe Image

Ingredients You’ll Need

This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry recipe keeps things wonderfully fuss-free but packs a punch with every simple, high-impact ingredient. Each element has a vital role—from the tangy sourdough to the creamy Brie, and those fresh bursts of cranberry and herbs.

Sourdough bread loaf: Choose a round, crusty sourdough (about 1 pound) for a sturdy base and that signature tangy flavor.
Brie cheese (8 ounces): Slice it up so it melts perfectly into each nook and cranny; the creaminess balances the tart cranberry.
Whole berry cranberry sauce (1/2 cup): Use homemade or canned; whole berries add bright pops of color and flavor.
Unsalted butter (1/4 cup, melted): Rich and luscious, this carries all the herby garlicky goodness through the bread.
Garlic (2 cloves, minced): Bold and fragrant—don’t skimp!
Fresh parsley (1 tablespoon, chopped): Adds a burst of color and fresh herbal lift.
Fresh thyme leaves (1 teaspoon) or dried (1/2 teaspoon): Earthy and subtle; fresh is best if you have it, but dried works, too.
Salt and pepper (pinch): Essential for seasoning the melty butter and cheese just right.

How to Make Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry

Step 1: Preheat the Oven

Begin by heating your oven to 350°F (175°C). A properly preheated oven ensures the cheese melts just right and the bread gets perfectly golden without drying out.

Step 2: Cut the Sourdough Bread

Place your sourdough loaf on a cutting board and grab a sharp, serrated knife. Carefully slice a crosshatch pattern into the top, making cuts in both directions. Be sure not to cut all the way through; you want all those good bits contained inside the loaf for easy pulling later.

Step 3: Stuff with Brie and Cranberry

This is the fun part! Nudge slices of Brie deep into the crevices of the bread, letting them nestle in every pocket. Follow up with generous spoonfuls of cranberry sauce, tucking it right alongside the cheese. Aim for even distribution so every pull gets a dreamy bite of both.

Step 4: Mix the Garlic Herb Butter

In a small bowl, stir together your melted butter, minced garlic, chopped parsley, thyme, and a pinch each of salt and pepper. This fragrant blend is what turns good bread into unforgettable bread.

Step 5: Drizzle and Wrap

Spoon or pour the garlic herb butter mixture over the stuffed loaf, letting it seep into every cut. Don’t rush—make sure the butter really soaks into the bread! Then wrap the loaf loosely in foil and set it on a baking sheet.

Step 6: Bake to Perfection

Bake the foil-wrapped bread for 15 minutes to let the cheese start to melt, then open up the foil and return it to the oven for another 10 to 15 minutes. This finishing step crisps the top and lets everything get beautifully oozy.

Step 7: Serve Warm

Let your Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry cool for just a minute or two, then pull it apart while it’s still warm and gooey. Trust me—you’ll want to dive in immediately!

How to Serve Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry

Garnishes

A final sprinkle of fresh parsley or even a few more thyme leaves over the hot loaf brightens color and adds a lovely aroma. You can also scatter a handful of toasted nuts on top for an easy, crunchy upgrade.

Side Dishes

This dazzling appetizer pairs well with a crisp salad, a cozy soup like butternut squash, or fresh crudités for contrast. For a more festive meal, try it alongside roast turkey, glazed ham, or a plant-based main—the flavors complement nearly everything.

Creative Ways to Present

To really impress, serve your Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry on a big wooden board surrounded by grapes, sliced apples, and extra cranberry sauce for dipping. Or portion it into mini loaves or rolls for perfect individual servings at a party.

Make Ahead and Storage

Storing Leftovers

If (and that’s a big if!) you have any bread left, wrap it tightly in foil or an airtight container. It’ll keep in the fridge for up to 3 days, staying moist and flavorful for snack attacks later.

Freezing

To freeze, wrap the cooled bread tightly in a layer of parchment or plastic wrap and then foil. Store for up to one month. Thaw in the fridge overnight before reheating for best texture.

Reheating

Warm leftovers in a 350°F oven, wrapped loosely in foil, for about 10–12 minutes, or until the cheese is melted and the bread is heated through. This helps revive the gooey, freshly-baked quality.

FAQs

Can I use a different kind of bread?

While sourdough provides structure and great tang, you can try this recipe with rustic Italian or French bread if that’s what you have on hand. Just choose a sturdy loaf to hold up to the fillings.

Does this recipe work with other cheeses?

Absolutely! Camembert is an excellent substitute, or you can even mix in some shredded mozzarella or fontina for extra gooeyness. Just remember, the Brie brings a buttery richness that really pairs beautifully with cranberry.

How can I make it nut-free?

This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is naturally nut-free unless you top with additional nuts. Simply skip the nut garnish for a crowd-pleasing allergy-friendly appetizer.

Can I prep this ahead of time?

You can assemble the stuffed bread up to a few hours ahead of baking—just cover it tightly and refrigerate. Add the garlic herb butter right before popping it into the oven so the bread doesn’t get soggy.

What are some ways to customize the filling?

Get creative! Try adding cooked bacon or pancetta for a savory twist, or swap in fig or apricot preserves for a new fruit flavor. A sprinkle of chili flakes can also add a gentle kick to your Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry.

Final Thoughts

This swoon-worthy Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry truly never fails to delight. Whether you’re hosting or just want something special to share, don’t wait for a holiday to enjoy this melt-in-your-mouth masterpiece—gather some friends and dive in together!

Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the perfect holiday appetizer with this Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry. A delicious blend of flavors awaits in every slice, making it a show-stopping addition to any gathering.

Ingredients

Scale

Sourdough Bread:

1 round sourdough bread loaf (about 1 pound)

Brie & Cranberry Filling:

8 ounces Brie cheese, sliced
1/2 cup whole berry cranberry sauce

Garlic Herb Butter:

1/4 cup unsalted butter, melted
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
pinch of salt and pepper

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C).
Prepare the bread: Cut a crosshatch pattern into the top of the sourdough loaf without cutting all the way through.
Stuff the bread: Fill the cuts with Brie slices and cranberry sauce.
Make the garlic herb butter: Combine melted butter, garlic, parsley, thyme, salt, and pepper. Drizzle over the bread.
Bake: Wrap the loaf in foil, bake covered for 15 minutes, then uncover and bake for another 10-15 minutes until golden and crisp.
Serve: Enjoy warm as a pull-apart appetizer or side dish.