Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry is a show-stopping appetizer or side dish that combines rustic bread, creamy brie, and sweet-tart cranberries with the fragrant notes of garlic and fresh herbs. Perfect for festive occasions or cozy gatherings, this pull-apart bread is both beautiful and irresistibly delicious.
Why You’ll Love This Recipe
This stuffed sourdough bread is a perfect balance of savory, creamy, and slightly sweet flavors. The crusty bread becomes infused with melted cheese, rich cranberries, and aromatic herbs, creating a pull-apart experience that guests will love. It is easy to prepare, requires simple ingredients, and looks stunning when served at the table. Ideal for holiday parties, potlucks, or a special family dinner.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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2 cloves garlic, minced
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1 tablespoon fresh rosemary, finely chopped
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1 tablespoon fresh thyme, finely chopped
(Note: Additional common ingredients likely include a round loaf of sourdough bread, brie cheese, cranberry sauce or dried cranberries, olive oil or melted butter, and salt.)
Directions
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Preheat your oven to 350°F (175°C).
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Using a serrated knife, make diagonal cuts across the sourdough bread, about 1 inch apart, without cutting all the way through the bottom.
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Rotate the bread and make diagonal cuts in the opposite direction, creating a crosshatch pattern.
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In a small bowl, mix the minced garlic, chopped rosemary, chopped thyme, and olive oil or melted butter.
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Carefully stuff slices of brie cheese into the cuts of the bread.
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Spoon small amounts of cranberry sauce or scatter dried cranberries into the crevices.
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Brush the garlic herb mixture generously over the top and into the cuts of the bread.
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Wrap the bread loosely in foil and bake for 15–20 minutes.
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Uncover and bake for an additional 5–10 minutes until the cheese is fully melted and the top is golden and crisp.
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Serve warm, allowing guests to pull apart pieces to enjoy.
Servings and timing
This Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry serves approximately 6–8 people. Preparation takes about 15 minutes, and baking time is around 25–30 minutes.
Variations
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Nutty Addition: Add chopped pecans or walnuts along with the cranberries for extra crunch.
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Different Cheeses: Substitute the brie with camembert or a soft goat cheese for a different flavor profile.
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Sweet and Spicy: Add a touch of chili flakes to the garlic herb mixture for a slight kick.
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Fruit Variations: Try using fig jam or apricot preserves instead of cranberry sauce.
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Mini Version: Use individual sourdough rolls for personal-sized stuffed breads.
Storage/Reheating
Store any leftover bread wrapped tightly in foil in the refrigerator for up to 2 days. To reheat, place the wrapped bread in a 350°F (175°C) oven for about 10 minutes, or until warmed through. It is best enjoyed fresh but can be revived nicely with gentle reheating.
FAQs
Can I prepare this bread ahead of time?
Yes, you can assemble the bread a few hours in advance and bake just before serving.
What type of sourdough bread works best?
Use a round, rustic sourdough loaf with a firm crust and soft interior.
Can I use dried cranberries instead of cranberry sauce?
Yes, dried cranberries work perfectly and provide a chewy texture.
How do I prevent the bread from becoming soggy?
Be careful not to overload with too much cranberry sauce and bake uncovered at the end to crisp up the top.
Can I freeze this stuffed bread?
It is not recommended, as the texture of the cheese and bread may change after freezing and reheating.
What can I serve with this bread?
It pairs well with soups, salads, or as part of a holiday appetizer spread.
Is it necessary to use both rosemary and thyme?
While both add wonderful flavor, you can use just one if preferred.
Can I use a different type of bread?
Yes, other rustic breads like ciabatta or French boule can also work well.
How do I evenly distribute the cheese and cranberries?
Take your time to stuff small amounts into each cut to ensure even distribution.
What is the best way to serve this bread?
Serve it warm from the oven so the cheese remains melty and easy to pull apart.
Conclusion
Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry is an irresistible dish that combines comforting, festive flavors in a visually stunning and shareable format. Easy to prepare yet impressive to present, this pull-apart bread will quickly become a favorite at your holiday table or any special occasion. Rich, savory, and just a little sweet, it is a guaranteed crowd-pleaser.
Print
Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry is a show-stopping appetizer or side! Packed with melted brie, zesty garlic, fresh herbs, and sweet cranberry sauce, it’s the perfect holiday or party bread pull-apart
Ingredients
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2 cloves garlic, minced
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1 tablespoon fresh rosemary, finely chopped
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1 tablespoon fresh thyme, finely chopped
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1 round sourdough bread loaf
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8 oz brie cheese, sliced
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1/2 cup cranberry sauce (homemade or store-bought)
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3 tablespoons unsalted butter, melted
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1 tablespoon olive oil
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Pinch of salt and pepper
Instructions
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Preheat your oven to 350°F (175°C).
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Using a sharp bread knife, slice the sourdough loaf in a crosshatch pattern without cutting all the way through the bottom.
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In a small bowl, mix the melted butter, olive oil, garlic, rosemary, thyme, salt, and pepper.
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Carefully spread the garlic herb mixture into the cuts of the bread.
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Tuck slices of brie deep into the cuts, evenly distributing them throughout.
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Spoon small dollops of cranberry sauce into the bread cuts around the brie.
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Wrap the loaf in foil and bake for 15 minutes.
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Uncover and bake for an additional 10–15 minutes, until the brie is melted and the top is golden and crispy.
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Serve hot and pull apart pieces to enjoy!
Notes
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Use fresh herbs for maximum flavor, but dried herbs can be substituted if needed.
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For extra richness, add a sprinkle of grated parmesan before the final bake.
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Swap cranberry sauce for fig jam or apricot preserves for different flavor profiles!
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