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

2 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 round sourdough bread loaf
8 oz brie cheese, sliced
1/2 cup cranberry sauce (homemade or store-bought)
3 tablespoons unsalted butter, melted
1 tablespoon olive oil
Pinch of salt and pepper

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Instructions

Preheat your oven to 350°F (175°C).
Using a sharp bread knife, slice the sourdough loaf in a crosshatch pattern without cutting all the way through the bottom.
In a small bowl, mix the melted butter, olive oil, garlic, rosemary, thyme, salt, and pepper.
Carefully spread the garlic herb mixture into the cuts of the bread.
Tuck slices of brie deep into the cuts, evenly distributing them throughout.
Spoon small dollops of cranberry sauce into the bread cuts around the brie.
Wrap the loaf in foil and bake for 15 minutes.
Uncover and bake for an additional 10–15 minutes, until the brie is melted and the top is golden and crispy.
Serve hot and pull apart pieces to enjoy!

Notes

Use fresh herbs for maximum flavor, but dried herbs can be substituted if needed.
For extra richness, add a sprinkle of grated parmesan before the final bake.
Swap cranberry sauce for fig jam or apricot preserves for different flavor profiles!