Garlic Herb Sourdough Stuffed with Brie and Cranberry Recipe

The Garlic Herb Sourdough Stuffed with Brie and Cranberry is one of those showstopper dishes that brings instant joy to any gathering. Imagine pulling apart warm, crusty sourdough bread to discover silky ribbons of brie oozing alongside tangy-sweet cranberry sauce, with herby melted butter weaving through every bite. It’s at once impressive and cozy, perfect for holiday entertaining or simply leveling up a weeknight treat. Every ingredient shines, and the satisfying pull-apart presentation has guests swooning before they even taste the first bite. Once you try it, you’ll want to bring this irresistible appetizer to every special occasion!

Ingredients You’ll Need

Every ingredient in this recipe serves a delicious purpose, and the magic happens when they come together. From the hearty tang of soured bread to the creamy richness of brie and the festive sparkle of cranberry, you only need a handful of staples to create something unforgettable.

• Sourdough bread loaf: The thick, crusty exterior and light tang are perfect for soaking up all that herby butter without going soggy.
• Unsalted butter: Melting this with herbs and garlic infuses every nook and cranny with flavor, while keeping the bread moist.
• Garlic cloves: Freshly minced garlic adds a mellow punch that perfectly complements the richness of brie and brightness of cranberries.
• Dried rosemary: Earthy and aromatic, this herb brings a rustic charm that makes the bread extra fragrant.
• Dried thyme: Adds subtle floral notes that weave beautifully through the melted butter and sourdough.
• Salt: Just a hint sharpens all the flavors, especially balancing the creamy cheese.
• Brie cheese: Opt for a wheel for easy slicing; its decadent melt is the star of the show!
• Cranberry sauce: Store-bought works in a pinch, but homemade adds a bright, whole-berry texture and more control over sweetness.
• Fresh parsley: Optional, but a sprinkle of vivid green right at the end adds freshness and makes the loaf look extra inviting.

How to Make Garlic Herb Sourdough Stuffed with Brie and Cranberry

Step 1: Prep the Sourdough Loaf

Place your gorgeous round of sourdough on a cutting board and, using a serrated knife, slice into a crosshatch pattern. Be careful not to cut all the way through the base; you want the loaf to stay intact so it can cradle all the filling. This is the fun part—it creates all those little pockets for gooey cheese and herby butter!

Step 2: Mix Up the Garlicky Herb Butter

In a small bowl, combine the melted butter with minced garlic, rosemary, thyme, and salt. Give it a good mix so the aromatic herbs and garlic are evenly distributed. This infused butter is pure magic—every time you spoon it into the bread, the aroma promises something incredible.

Step 3: Soak the Bread with Herby Butter

Slowly pour or ladle that fragrant, herby butter mixture into all the crevices you created. Let it soak naturally into every slice, making sure the inside is thoroughly flavored. Go slowly—the more patient you are here, the better the whole Garlic Herb Sourdough Stuffed with Brie and Cranberry will taste.

Step 4: Add the Brie and Cranberry Sauce

Tuck generous slices of creamy brie throughout the bread, nestling them deep into the cracks. This ensures every pull-apart piece gets plenty of gooey cheese. Next, add dollops of cranberry sauce right alongside the brie, making sure the sweet-tart berry flavor is just as evenly spread. This step creates those unforgettable bites of melty, tangy-sweet magic.

Step 5: Bake to Golden, Melty Perfection

Wrap the whole stuffed loaf in foil and bake in a preheated oven at 375°F (190°C) for 15 minutes. This steamy foil bath ensures everything melts together in the most luscious way. After that, unwrap the loaf and return it to the oven for another 10 minutes. The cheese should be beautifully gooey and the bread golden and crisp on top—a surefire sign it’s ready to steal the show.

Step 6: Finish and Serve

Right out of the oven, garnish the hot loaf with a shower of freshly chopped parsley (if using). It adds a pop of color and a hint of brightness. Serve your Garlic Herb Sourdough Stuffed with Brie and Cranberry while it’s still warm and melty—you’ll have everyone reaching in for seconds before you know it!

How to Serve Garlic Herb Sourdough Stuffed with Brie and Cranberry

Garnishes

A finishing touch of chopped fresh parsley really turns this rustic loaf into something party-worthy. You can also try a drizzle of olive oil or a sprinkle of flaky sea salt to enhance both flavor and color. Tiny rosemary sprigs or fresh thyme leaves look gorgeous and hint at the herby goodness inside.

Side Dishes

Since the Garlic Herb Sourdough Stuffed with Brie and Cranberry is packed with strong flavors, think about serving it alongside crisp salads, simple roasted vegetables, or even a platter of cured meats. These sides balance the richness and transform your loaf into a centerpiece-worthy spread for any occasion.

Creative Ways to Present

Let the loaf be the star! Place on a rustic board with pull-apart wedges fanned out for easy grabbing. For a festive look, surround it with clusters of grapes, slices of apple, or small bowls of extra cranberry sauce and honey. Or, portion it out in small parchment-wrapped bundles for a cute party favor-style treat at the holiday table.

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers (and that’s a big *if*!), wrap the remaining Garlic Herb Sourdough Stuffed with Brie and Cranberry tightly in foil or transfer to an airtight container. Store in the refrigerator where it will stay delicious for up to three days, though the bread may soften a bit with time.

Freezing

To freeze, completely cool the loaf first, then wrap it well in both plastic wrap and aluminum foil. Place in a freezer-safe bag or container. It will keep for up to two months. Thaw overnight in the fridge before reheating for the best melty texture.

Reheating

To enjoy that fresh-from-the-oven taste, reheat the Garlic Herb Sourdough Stuffed with Brie and Cranberry in a 350°F (175°C) oven for about 10–12 minutes, wrapped loosely in foil. This brings back the cheese’s melt and refreshes the bread’s crustiness beautifully.

FAQs

Can I use a different type of cheese?

Absolutely! While brie brings that signature creamy melt, you could try camembert, fontina, or even a mild goat cheese if you want a unique twist. Just be sure the cheese melts well and pairs nicely with cranberries and herbs.

Is it necessary to use fresh herbs instead of dried?

If you have fresh rosemary and thyme on hand, go for it! The flavors will pop even more. Just remember to increase the amount (typically triple the quantity) since fresh herbs are less concentrated than dried. Either way, the herby butter will make the loaf sing.

What kind of cranberry sauce works best?

Both homemade and high-quality store-bought cranberry sauces are delicious in this recipe. If you do make it yourself, you can adjust the tartness or add orange zest for extra zing. Whole berry versions add great texture against the melting brie.

Can I prepare this in advance?

Absolutely. You can assemble the loaf up to a day ahead, wrap it tightly, and refrigerate. Bake just before serving so it’s hot and gooey—no one will ever know you prepped it in advance!

What’s the best way to cut and serve the loaf?

After baking, let the Garlic Herb Sourdough Stuffed with Brie and Cranberry cool briefly so the cheese isn’t molten. Serve it on a cutting board and let everyone pull out pieces themselves, or use a bread knife to help separate portions for neat party servings.

Final Thoughts

If you’re searching for an appetizer that checks all the boxes—easy, festive, and absolutely addictive—the Garlic Herb Sourdough Stuffed with Brie and Cranberry is it. Whether you serve it at a cozy family dinner or a bustling holiday party, don’t be surprised when the loaf disappears in minutes. Try it once, and it just might become your new signature dish!

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