That’s a stunning flavor combination—the tangy sourdough and creamy Brie with the sweet-tart pop of cranberry is absolute magic. This isn’t just bread; it’s a pull-apart centerpiece that feels festive and incredibly cozy.
Here’s how to make a show-stopping Garlic Herb Sourdough Bread stuffed with Brie and Cranberry Sauce.
Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
*(Serves 6-8 as an appetizer or side)*
Ingredients
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1 large round loaf of sourdough bread (about 1 lb / 450g, day-old is fine)
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8 ounces (225g) Brie cheese, cold for easier cutting
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½ cup cranberry sauce (whole berry or smooth, homemade or quality store-bought)
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4 tablespoons (½ stick / 57g) unsalted butter, melted
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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 leaves
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Flaky sea salt, for sprinkling (like Maldon)
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Fresh parsley, chopped (for garnish)
Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Make the Garlic Herb Butter
In a small bowl, combine the melted butter, minced garlic, chopped rosemary, and thyme leaves. Stir well and set aside.
3. Slice the Bread (The Hasselback Method)
Place the sourdough loaf on a cutting board. Using a serrated bread knife, make deep vertical cuts about 1-inch apart, slicing almost all the way through to the bottom crust, but leaving the loaf intact. You want to create a pull-apart grid. Then, rotate the loaf 90 degrees and repeat the slices to create a crosshatch pattern of 1-inch squares. Be very gentle so the loaf holds together.
4. Stuff with Brie and Cranberry
Slice the cold Brie into ¼-inch thick strips that will fit into the cuts.
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First, generously drizzle or brush the garlic herb butter deep into all the crevices of the bread, getting it between every “row” of cuts.
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Next, stuff the Brie slices into the cuts, distributing them evenly throughout the whole loaf.
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Using a small spoon, dollop the cranberry sauce into the cuts, tucking it in alongside the Brie. Don’t worry about it being perfect; it will melt into the pockets.
5. Wrap and Bake
Wrap the entire loaf loosely in aluminum foil, creating a tent at the top so the cheese doesn’t stick to the foil. Place it on the prepared baking sheet.
Bake for 15 minutes covered, then carefully unwrap the foil, leaving it exposed. Return to the oven and bake for another 10-15 minutes, until the cheese is fully melted and bubbling and the crust is golden and crisp.
6. Finish and Serve
Carefully transfer the hot loaf to a serving platter. Immediately brush any remaining garlic herb butter over the top crust. Sprinkle generously with flaky sea salt and fresh parsley. Serve at once, providing forks and plenty of napkins, and simply let everyone pull apart the gooey, cranberry-studded pieces.
Chef’s Tips for Perfect Stuffed Bread:
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The Brie Rind: The rind is entirely edible and helps the cheese hold its shape. If you truly dislike it, you can trim it, but the cheese will melt out more. Using cold Brie makes it much easier to slice and stuff.
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Bread Choice: A dense, round sourdough is ideal because the sturdy crust and chewy crumb hold up to heavy stuffing without falling apart.
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Cranberry Sauce: If your cranberry sauce is very firm, give it a quick stir to loosen it. An orange-infused cranberry sauce adds another beautiful flavor dimension.
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No Cranberry? This is incredible with a high-quality fig jam, apricot preserves, or even a savory caramelized onion jam. A drizzle of hot honey at the end is also a revelation.
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Don’t Skimp on the Butter: The garlic herb butter coating the inside creates a crisp-tender texture on every single bite of bread. Be generous!
This is hands-down one of the best appetizers you can put on a table. The contrast of the crunchy bread, molten cheese, and bright cranberry is unforgettable. Enjoy!