🥖 Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
Ingredients:
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1 round sourdough loaf (boule style)
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200g Brie cheese, sliced
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½ cup cranberry sauce (homemade or store-bought)
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4 tbsp unsalted butter, melted
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2 cloves garlic, minced
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2 tbsp fresh parsley, finely chopped
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1 tsp fresh thyme leaves (or ½ tsp dried)
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Pinch of salt & black pepper
Instructions:
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Preheat oven to 180°C (350°F).
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Prepare bread: Using a sharp bread knife, cut the sourdough in a crisscross pattern, making deep cuts but not slicing all the way through the bottom.
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Make garlic herb butter: Mix melted butter with garlic, parsley, thyme, salt, and pepper.
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Stuff the bread:
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Tuck Brie slices into the cuts of the bread.
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Spoon cranberry sauce into some of the gaps.
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Drizzle butter mixture: Pour the garlic herb butter evenly over the bread, letting it seep into the cuts.
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Wrap & bake: Wrap the bread in foil and bake for 15 minutes.
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Unwrap & crisp: Remove foil, bake another 10 minutes until cheese is melted and bread is golden.
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Serve warm — pull-apart style!
❓Q\A Section
Q: Can I use a different cheese instead of Brie?
A: Yes! Camembert, mozzarella, or even creamy goat cheese work well.
Q: What if I don’t have cranberry sauce?
A: Try raspberry jam, fig spread, or even caramelized onions for a sweet-savory twist.
Q: Can this be made ahead of time?
A: Yes — prepare and stuff the bread, wrap in foil, and refrigerate. Bake just before serving.
Q: How do I make it more garlicky?
A: Add roasted garlic cloves into the cuts or increase fresh garlic in the butter.
Q: Can I make it vegan?
A: Use vegan Brie (available in stores), dairy-free butter, and cranberry sauce.
Q: What do I serve this with?
A: Perfect as an appetizer, side for soup, or part of a holiday cheese board.
