Description
This garlic herb sourdough bread stuffed with brie and cranberry is the ultimate pull-apart appetizer—gooey brie, sweet-tart cranberry sauce, and garlicky herb butter packed into crusty sourdough. It’s festive, indulgent, and a total crowd-pleaser for any holiday.
Ingredients
- 1 round or oval sourdough loaf
- 8 oz brie cheese, sliced or cubed
- ½ cup whole berry cranberry sauce (homemade or canned)
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
- Optional: honey or balsamic glaze for serving
Instructions
- Preheat oven to 350°F (175°C).
- Cut the sourdough loaf in a deep crosshatch pattern, without slicing all the way through.
- Mix melted butter, garlic, herbs, salt, and pepper.
- Spoon or brush the garlic herb butter into the bread’s crevices.
- Stuff brie slices and cranberry sauce into the cuts throughout the loaf.
- Wrap the loaf in foil and bake for 15–20 minutes.
- Uncover and bake for another 5–10 minutes until the cheese is melted and bubbly.
- Serve warm, optionally drizzled with honey or balsamic glaze.
Notes
- Swap in fig jam or apricot preserves for a different flavor profile.
- Add caramelized onions for a savory boost.
- Use mini rolls for personal-sized versions.
- Stuff and wrap ahead, refrigerate, and bake when ready.
