Ohhh you’re bringing flavor to the table now — Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is next-level cozy, cheesy, festive goodness. It’s basically a pull-apart, melty masterpiece. Perfect for holidays, date nights, or honestly… Tuesday.
Garlic Herb Sourdough Stuffed with Brie & Cranberry
Melty, savory-sweet, and totally addictive.
Ingredients:
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1 round sourdough loaf (boule-style)
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6–8 oz brie cheese, rind on or off (your call)
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1/2 cup cranberry sauce (homemade or store-bought)
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2–3 tbsp butter, melted
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2 cloves garlic, minced
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1 tbsp chopped fresh herbs (rosemary, thyme, parsley — or a mix)
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Pinch of salt & pepper
Instructions:
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Preheat Oven:
350°F (175°C) -
Prep the Bread:
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Slice the sourdough loaf in a crosshatch pattern (like a grid), being careful not to cut all the way through — leave the base intact.
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You want deep pockets to stuff!
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Make the Garlic Herb Butter:
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Mix melted butter with garlic, herbs, salt, and pepper.
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Stuff the Magic In:
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Slice the brie into thin pieces.
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Use your fingers or a spoon to carefully stuff brie slices into the cuts of the bread.
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Spoon cranberry sauce into the crevices too — evenly as you can.
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Drizzle garlic herb butter over the whole thing, making sure it gets into all those nooks and crannies.
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Bake:
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Wrap in foil and bake for 15 minutes.
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Uncover and bake for another 10 minutes, or until the brie is melted and bubbly, and the top is golden.
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Serve:
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Garnish with extra herbs if you’re feeling fancy.
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Serve warm — pull apart or cut into chunks and watch everyone lose their minds.
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Bonus Tips:
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Want a sweet-and-spicy twist? Add a bit of chili flake or hot honey on top.
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Works amazing with fig jam or caramelized onions instead of cranberry too.
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If your sourdough is small, use a brie wedge. If it’s big and round, go full wheel
Let me know if you want a mini version (like sliders or individual stuffed rolls) for party bites!