If you’re craving a cozy, shareable appetizer that feels both rustic and festive, this Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce Recipe is exactly what you need. I love pulling this out for holiday gatherings or any night that calls for something indulgent yet simple to make. You’ll notice how the melty Brie pairs perfectly with sweet-tart cranberry sauce, all wrapped inside a toasty, garlicky sourdough crust.
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Why You’ll Love This Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce Recipe
I’ve made a lot of stuffed breads, but this recipe brings together the best textures and flavors without fuss. The contrast of creamy Brie melting into the bread’s chewy sourdough, plus the punch of fresh herbs and sweet cranberry sauce, creates a snack or starter that feels indulgent but doable.
- Texture you want: Crispy crust with a gooey, melty heart inside
- Flavor that pops: Herbaceous garlic butter combined with sweet and tangy cranberry
- Everyday ingredients: No specialty shops needed — just simple fresh herbs and good bread
- Works for any night: Perfect for casual get-togethers or fancy dinners alike
Ingredient Spotlight
The magic here really starts with your sourdough loaf — sturdy enough to hold the filling but soft enough to bite through easily once baked. Fresh herbs brings the garlic butter to life, while Brie offers creamy richness. Cranberry sauce adds a bright pop that cuts through the richness beautifully. You can easily swap the herbs or use homemade cranberry sauce if you want.
- Sourdough loaf: Choose a medium-large round with a thick crust — it will hold the filling without leaking.
- Brie cheese: Go for a triple-cream Brie if you can find it, for extra smooth meltiness.
- Fresh herbs: Rosemary and thyme are classic here, but oregano or sage can be tasty swaps.
Seasonality & Sourcing
Look for fresh, fragrant herbs at your farmers’ market in spring through fall — they’ll give your garlic butter a lifted aroma. In winter, a good-quality frozen or dried option can work but fresh always wins. Cranberry sauce is often easiest to get during fall and winter holidays, but canned or jarred brands can be reliable year-round. For the sourdough, if you can get your hands on a local bakery’s loaf, it’ll taste even better thanks to its fresh crust and tangy crumb.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 375°F (190°C) so it’s ready when your bread is assembled. While it warms up, slice the top off your sourdough loaf with a serrated knife. I find a gentle sawing motion keeps the crust from cracking too much. Then hollow out most of the inside, leaving about an inch of bread all around — this makes a perfect “bowl” for your fillings. Avoid scooping too deep or thinning the walls or the bread might collapse while baking.
Step 2 — Cook & Build Flavor
Mix melted butter with minced garlic, chopped rosemary, thyme, and a pinch of salt and pepper to create that luscious garlic herb butter. Brush the inside of your hollowed loaf with this mix for deep herb flavor. Then start layering slices of Brie inside, topping each layer with cranberry sauce. The contrast here is key—creamy cheese cooled by sweet-tart sauce. When full, replace the top crust and brush the outside with more garlic butter before wrapping it tightly in foil. Bake for about 20-25 minutes until the Brie melts fully and the crust turns golden. If your oven tends to cook unevenly, rotate the baking sheet halfway through.
Step 3 — Finish & Rest
Once baked, take the foil off and let the bread cool slightly—about 5-10 minutes. This resting time lets the flavors meld and the Brie set just enough so it won’t spill everywhere when you slice. I always find this pause helps the garlic and herbs fully blossom in aroma, and makes serving much neater. Garnish with fresh parsley if you want a touch of color. Slice into thick wedges, and watch smiles form around the table.
Troubleshooting Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce Recipe
If the bread feels soggy or too soft, you might have filled it too densely or the oven temperature wasn’t hot enough. Try drying out the hollowed bread a bit in the oven before stuffing next time. If the flavors seem muted, double-check your herb quantities and don’t skip the garlic butter brushing step—it makes a big difference! For overly dry or chewy bread, slice thinner to allow heat and moisture to circulate more evenly.
Pro Tips
From personal experience, the key to nailing this Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce Recipe is balancing moisture and timing. Overstuffing leads to a soggy crust, but understuffing feels empty. Also, don’t rush the resting—melty Brie can be runny if cut too soon, but perfectly luscious if you wait.
- Heat control: Keep your oven steady at 375°F for even toast and melted cheese.
- Timing window: Bake 20-25 minutes; check early to avoid over-browning.
- Make-ahead move: Assemble and refrigerate stuffed bread a few hours before baking; bring to room temp before baking.
- Avoid this pitfall: Don’t skip buttering the crust—it crisps and flavors everything.
Variations & Substitutions
If you want to switch things up, try swapping cranberry sauce with a fig jam or apricot preserves for a different fruit note. For cheese lovers who prefer less richness, creamy goat cheese or Havarti work beautifully. If you need it dairy-free, vegan Brie alternatives plus a plant-based butter will still bring great flavor and texture. You can also add toasted nuts inside for a little crunch.
Great Debates
There’s always chatter about using butter versus olive oil in the garlic herb mix. Butter gives a rich, creamy finish that pairs wonderfully with Brie, while olive oil offers a lighter, fruitier note that some prefer. Honestly, I’ve done both and love butter for this recipe’s indulgence factor, but olive oil works well if you want a fresher taste. Whichever you choose, fresh herbs are a must!
Make-Ahead, Storage & Freezing
You can assemble the stuffed loaf up to 24 hours in advance, covered tightly in the fridge. When ready, bring it to room temperature before baking to ensure even cooking. Leftovers store well in an airtight container in the fridge for 2-3 days. Freeze slices wrapped individually in plastic wrap and foil; thaw overnight in the fridge and reheat gently in the oven to keep the crust crisp and cheese melty.
Yield & Conversions
This recipe serves about 6-8 people as an appetizer. To scale up, simply double the ingredients and use two medium sourdough rounds, adjusting baking time slightly to ensure the cheese fully melts. For smaller gatherings, halve the quantities and bake in a smaller bread loaf or artisan roll. For metric lovers, 8 oz Brie is approximately 225 grams, and 3 tablespoons of butter equals about 45 grams.
Serving Ideas & Pairings
Serve your garlic herb sourdough with simple mixed greens dressed lightly with lemon vinaigrette to balance richness. A crisp white wine like Sauvignon Blanc or sparkling cider pairs nicely. For a heartier snack, add roasted nuts or sliced cured meats on the side. I also love a drizzle of honey on the warm bread for an extra touch of sweetness.
FAQs
Yes! A rustic round loaf like a boule or country white bread works well, but sourdough is ideal for its sturdy crust and tangy flavor.
Make sure to hollow out the bread leaving enough thickness, and don’t overfill with cranberry sauce. Also, baking wrapped in foil helps set the filling without drying out.
Absolutely! Assemble the bread up to 24 hours ahead, keep it refrigerated, and bake just before serving.
Reheat in a 350°F oven for 10-15 minutes wrapped in foil to keep the crust crisp and the cheese melty without burning.
Notes, Tools & Special Equipment
A serrated bread knife is a must-have to cut through the crust without squashing the loaf. A small bowl and brush for applying garlic herb butter makes assembly easy and even. Baking on a rimmed sheet pan keeps any melty cheese drips contained. If you have a kitchen thermometer, it’s handy to check bread internal temp—it should reach about 165°F when warm and gooey.
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Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce Recipe
This Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is a deliciously warm, cheesy appetizer perfect for holiday gatherings or cozy nights. A hollowed sourdough loaf is filled with creamy Brie and tart cranberry sauce, infused with a flavorful garlic herb butter, then baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 large round sourdough loaf
- 8 oz Brie cheese, cut into slices
- ½ cup cranberry sauce (store-bought or homemade)
Garlic Herb Butter
- 3 tablespoon unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon 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 the center of the loaf by removing most of the bread, leaving about a 1-inch thick border around the edges to hold the filling.
- Make the Garlic Herb Butter: In a small bowl, mix together the melted butter, minced garlic, chopped rosemary, thyme, salt, and pepper until well combined.
- Assemble the Stuffing: Place the hollowed loaf on a baking sheet. Brush the inside with a portion of the garlic herb butter. Layer slices of Brie cheese inside the bread, then spread a generous amount of cranberry sauce over the Brie. Continue layering until the loaf is filled.
- Cover and Bake: Replace the bread lid and brush the outside with the remaining garlic herb butter. Wrap the entire loaf in foil and bake in the preheated oven for 25 minutes, or until the Brie is fully melted and the bread has a golden crust.
- Serve: Remove the foil and allow the bread to cool slightly. Garnish with fresh parsley if desired. Slice the bread and serve warm for best flavor and texture.
Notes
- Use a serrated bread knife to hollow out the sourdough loaf easily and prevent tearing.
- If fresh herbs are unavailable, substitute with 1 teaspoon each of dried rosemary and thyme.
- Cranberry sauce can be homemade or store-bought, choose based on preference for sweetness and texture.
- For a richer flavor, allow the Brie to come to room temperature before assembling.
- Serve this dish as an appetizer or snack during festive gatherings for a crowd-pleasing treat.
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