Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce

Garlic Herb Sourdough Stuffed with Brie & Cranberry (Mediterranean Twist)

Ingredients

Bread

• 1 large round sourdough loaf

• 200–250 g Brie cheese, cubed or sliced (rind on)

• ¾ cup cranberry sauce (homemade or store-bought)

Garlic Herb Butter

• 6 tbsp unsalted butter, softened

• 2 tbsp extra-virgin olive oil

• 4 cloves garlic, finely minced

• 2 tbsp fresh parsley, finely chopped

• 1 tbsp fresh rosemary or thyme, finely chopped

• ½ tsp salt

• ¼ tsp black pepper

Optional Mediterranean Extras

• Zest of ½ orange

• 2 tbsp chopped walnuts or pistachios

• Drizzle of honey

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Instructions

1. Preheat Oven
   Preheat to 190°C (375°F). Line a baking tray with parchment or foil.

2. Slice the Bread
   Using a serrated knife, cut the sourdough in a crosshatch pattern, slicing down but not all the way through (leave the base intact).

3. Stuff the Loaf
   Gently open the cuts and stuff Brie and spoon cranberry sauce evenly throughout.

4. Make Garlic Herb Butter
   In a bowl, mix butter, olive oil, garlic, parsley, rosemary/thyme, salt, pepper, and orange zest (if using).

5. Brush & Fill
   Generously brush garlic herb butter over the entire loaf, letting it drip into the cuts. Sprinkle nuts if using.

6. Bake Covered
   Wrap loosely with foil and bake 15 minutes.

7. Bake Uncovered
   Remove foil and bake another 10–15 minutes, until cheese is melted and bread is golden.

8. Finish & Serve
   Drizzle lightly with honey if desired. Serve warm and pull apart.

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Serving Ideas

• Perfect as a holiday appetizer or sharing bread

• Pair with roasted meats, soups, or salads

• Best enjoyed fresh while the Brie is gooey

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Tips

• Swap Brie for Camembert or fresh mozzarella

• Add sun-dried tomatoes for a sweet-savory contrast

• Reheat wrapped in foil at 170°C (340°F) for 10 minutes