Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry Sauce
Mediterranean-Inspired Holiday Bread
Description
This garlic herb sourdough loaf is sliced hasselback-style and generously stuffed with creamy brie and jewel-toned cranberry sauce. Brushed with olive oil, garlic, and Mediterranean herbs, it bakes into a golden, pull-apart bread that’s crisp on the outside and irresistibly gooey inside. Perfect as an appetizer, brunch centerpiece, or festive side.
Ingredients
For the Bread
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1 round sourdough loaf (unsliced)
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200–250 g brie cheese, rind on, sliced
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½–¾ cup cranberry sauce (homemade or good-quality store-bought)
Garlic Herb Oil
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⅓ cup extra-virgin olive oil
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3–4 garlic cloves, finely minced
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1 tbsp fresh rosemary, finely chopped
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1 tbsp fresh thyme leaves
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1 tbsp fresh parsley, chopped
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½ tsp dried oregano
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¼ tsp black pepper
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¼ tsp sea salt (adjust to taste)
Optional Toppings
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Crushed walnuts or pistachios
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Fresh thyme or rosemary sprigs
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Flaky sea salt
Instructions
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Preheat the Oven
Preheat to 180°C / 350°F. Line a baking tray with parchment paper. -
Prepare the Bread
Using a sharp knife, cut the sourdough loaf in a crisscross pattern, about 2–3 cm apart, being careful not to cut all the way through the bottom. -
Make the Garlic Herb Oil
In a small bowl, mix olive oil, garlic, rosemary, thyme, parsley, oregano, salt, and pepper. -
Stuff the Loaf
Gently open the cuts and tuck slices of brie deep into the bread. Spoon cranberry sauce between the slices, spreading it evenly. -
Brush Generously
Drizzle and brush the garlic herb oil all over the loaf, letting it seep into the cracks. -
Bake
Wrap loosely with foil and bake for 15 minutes.
Uncover and bake another 10–15 minutes, until the bread is crisp and the brie is melted and bubbly. -
Finish & Serve
Sprinkle with nuts and fresh herbs if using. Serve warm and pull apart while gooey 🤍
Serving Ideas
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Pair with olives, grapes, and roasted nuts for a Mediterranean mezze board
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Serve alongside a light arugula salad with lemon vinaigrette
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Perfect with warm spiced tea or sparkling water with citrus
Q & A
Q: Can I use another cheese instead of brie?
A: Yes! Camembert, soft goat cheese, or fresh mozzarella work beautifully. Brie gives the creamiest melt.
Q: Can I make this ahead of time?
A: You can assemble it up to 6 hours ahead, cover, and refrigerate. Bake just before serving.
Q: Is this sweet or savory?
A: A perfect balance! The garlic and herbs keep it savory, while cranberry adds gentle sweetness.
Q: Can I make it dairy-free?
A: Use a plant-based brie alternative and brush with extra olive oil—it still turns out delicious.
Q: How do I store leftovers?
A: Wrap tightly and refrigerate for up to 2 days. Reheat in the oven at 160°C (325°F).
