Imagine gathering your favorite people for a holiday meal or cozy weekend get-together and setting down a bubbling, golden loaf of Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce. Each slice is packed with gooey brie, tart pops of cranberry, and an irresistible swirl of buttery garlic herbs—all soaking perfectly into rustic sourdough. This crowd-pleasing appetizer is pure comfort, delivering a perfect marriage of flavors and textures that everyone will remember long after the last piece disappears.

Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with a short list of everyday ingredients, but each one plays a starring role. The sturdy sourdough provides structure, the brie melts into glorious ribbons, and the cranberry sauce punctuates every bite with sweet-tart sparkle. Let’s break down what you’ll need for Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce.

Sourdough bread loaf: The hearty base—choose a round, crusty loaf for the best pull-apart effect and tangy flavor.
Brie cheese (8 ounces): Creamy brie melts beautifully and adds rich, buttery decadence in every bite. Cut into small chunks for easy stuffing.
Whole berry cranberry sauce (1/2 cup): Offers juicy bursts of tartness and a festive, jewel-like color that brings the bread to life.
Unsalted butter (1/4 cup, melted): Delivers luscious moisture and helps infuse the bread with an irresistible savory flavor.
Fresh garlic (2 cloves, minced): Adds robust, aromatic punch that anchors the herb butter.
Chopped fresh parsley (1 tablespoon): Offers a bright, verdant note and pretty flecks of green.
Dried thyme (1/2 teaspoon): Imbues the bread with an earthy, woodsy aroma.
Dried rosemary (1/2 teaspoon): Brings a classic, piney warmth that pairs beautifully with brie.
Salt and black pepper: Essential finishing touches to pull all the flavors together and balance the richness.

How to Make Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce

Step 1: Prep the Oven and Bread

Set yourself up for bread-baking victory by preheating your oven to 350°F (175°C) first. Next, grab your trusty serrated knife and, working carefully, slice the sourdough loaf in a crosshatch pattern, making 1-inch wide cuts in both directions without slicing all the way through the bottom. The goal is to create deep pockets for the brie and cranberry sauce, while still keeping the loaf intact as a “pull-apart” centerpiece. Gently pull apart the bread sections just a little—enough to expose the inner crumb but not so much that the pieces separate.

Step 2: Mix Up the Savory Garlic Herb Butter

In a small bowl, melt your butter, then stir in the minced garlic, chopped parsley, dried thyme, rosemary, and a pinch each of salt and black pepper. This luscious, aromatic mixture is the flavor backbone of your Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce. Spoon or brush the herby butter into every nook and cranny of the bread, making sure it dribbles down into all the hard-to-reach corners. Don’t skimp—this is where all that big, bold flavor happens.

Step 3: Stuff with Brie and Cranberry Sauce

Take those creamy chunks of brie and begin to tuck them into the bread’s pockets, distributing them as evenly as possible. Follow with small spoonfuls of cranberry sauce, nestling it next to the brie. As the bread bakes, the brie will melt into gooey puddles while the cranberry sauce infuses the interior with festive color and flavor. The combo is pure magic!

Step 4: Bake Until Bubbly and Golden

Wrap the assembled loaf loosely in foil (this keeps the bread moist) and place it on a baking sheet. Bake for 15 minutes to get the cheese melting, then open up the foil and bake for another 10 to 15 minutes until the edges turn golden and crisp. You’ll know your Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is ready when the brie is oozing invitingly and the crust is toasty and fragrant.

Step 5: Serve and Enjoy Immediately

Once the bread comes out of the oven, don’t wait too long—this dish shines brightest when served warm so the brie is at peak gooeyness. Prop it up on a platter or wooden board, invite everyone to grab a piece, and watch it disappear in minutes!

How to Serve Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce

Garnishes

Just before serving, you can sprinkle a little extra chopped parsley over the top for a pop of green, or drizzle the bread with a touch of honey for an extra layer of flavor. A shower of freshly cracked black pepper also adds nice contrast to the pillowy brie and sweet cranberry. Your Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce will look as stunning as it tastes!

Side Dishes

This appetizer pairs perfectly with a crisp salad featuring bitter greens, citrus, and toasted nuts, or a light vegetable soup, which brightens up the richness. If you’re entertaining, set this bread out with a cheese board, roasted veggies, and maybe some pickled goodies—your guests will love the variety.

Creative Ways to Present

For an extra-special presentation, serve your Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce right on a rustic wooden board, surrounded by clusters of grapes or figs. You could also slice it into “pull-apart” portions ahead of time or tuck tiny holiday picks into each section for easy grabbing at a party. Even on a brunch table, this bread adds a wow factor!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (spoiler: it doesn’t happen often!), wrap the bread tightly in foil or plastic wrap. Store it in the refrigerator for up to three days. Just keep in mind, the bread is best enjoyed fresh, but it will still be delicious when gently reheated.

Freezing

To freeze, wrap the completely cooled loaf tightly in a double layer of plastic wrap and then in foil. Freeze for up to one month. Thaw overnight in the refrigerator before reheating in the oven. While the texture may soften a bit, the flavors of your Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce will still wow the crowd.

Reheating

Reheat leftover bread in a 350°F oven, loosely covered with foil for about 10–15 minutes, until the cheese is melting and the bread is warmed through. Avoid the microwave—while convenient, it can make the bread tough and the cheese rubbery. A splash of fresh parsley or honey before serving will help revive the magic!

FAQs

Can I use a different type Appetizer

Absolutely! While sourdough provides a perfect chewy base and tang, you can substitute with Italian, French, or any sturdy round loaf you enjoy. Just make sure it’s robust enough to hold all those luscious fillings and won’t fall apart when sliced.

What if I don’t have whole berry cranberry sauce?

No problem—use jellied cranberry sauce, a homemade cranberry compote, or even a spoonful of chutney for a different twist. The idea is to achieve that sweet-tart contrast with the brie; play around with what you have on hand.

Can I prepare Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce ahead of time?

Yes! You can assemble the bread (slice it, add the butter, brie, and cranberry) up to a few hours in advance, then wrap it in foil and keep it refrigerated. When you’re ready, just pop it straight into the oven to bake before serving.

How do I keep the bread from getting soggy?

Don’t overstuff with cranberry sauce, and make sure you don’t slice all the way through the loaf—this helps the bread hold its shape and keeps the centers from getting too wet. Baking uncovered for the last 10–15 minutes also crisps up the edges.

Is this recipe vegetarian?

Yes! Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is a wonderfully hearty vegetarian appetizer, perfect for holiday tables, dinner parties, or anytime you want to make something special and meat-free.

Final Thoughts

If you’re searching for a showstopper appetizer with minimal effort and maximum flavor payoff, you’ll fall in love with Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce. The combination of warm, tangy bread, molten brie, and sparkling cranberry is a match made in entertaining heaven—so get ready to wow your guests and make some new (delicious) memories!

Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 24 reviews

Author: admin
Total Time: 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the ultimate combination of savory and sweet with this Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce. This pull-apart bread is a perfect appetizer or side dish for any festive occasion.

Ingredients

Scale

Sourdough Bread:

1 large round sourdough bread loaf

Brie and Cranberry Filling:

8 ounces brie cheese, cut into small chunks
1/2 cup whole berry cranberry sauce

Garlic Herb Butter:

1/4 cup unsalted butter, melted
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C).
Prepare the bread: Slice the bread in a crosshatch pattern without cutting all the way through. Separate the sections slightly.
Make the garlic herb butter: Combine melted butter, garlic, parsley, thyme, rosemary, salt, and pepper. Spread the mixture into the bread crevices.
Fill the bread: Stuff brie into the cuts and add cranberry sauce next to the brie.
Bake: Wrap the bread in foil and bake for 15 minutes. Uncover and bake for an additional 10–15 minutes until cheese is melted and bread is golden.
Serve: Serve warm as a delightful appetizer or side dish.