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This garlic herb sourdough bread stuffed with brie and cranberry sauce transforms a simple loaf into an extraordinary appetizer that's sure to impress your guests. The combination of melty brie cheese and tangy cranberry sauce nestled inside a crusty sourdough creates a perfect balance of flavors that's both comforting and elegant.
I first made this stuffed bread for a last-minute holiday gathering when I needed something impressive with minimal effort. The sight of everyone crowding around as I sliced into the golden crust revealing the melty brie and cranberry center still makes me smile.
Ingredients
- Sourdough loaf Choose a round loaf with a sturdy crust to hold all the delicious fillings
- Brie cheese The creamy texture melts beautifully and creates that irresistible cheese pull
- Cranberry sauce Adds a perfect sweet tartness that balances the rich cheese
- Unsalted butter Forms the base for our herb mixture and adds richness
- Fresh garlic Fresh is essential here for the most vibrant flavor
- Rosemary and thyme Fresh herbs make all the difference for that aromatic quality
- Salt and pepper Just enough to enhance the other flavors without overwhelming
Step-by-Step Instructions
- Preheat Oven
- Set your oven to 375°F while you prepare everything else. This temperature is perfect for melting the cheese while crisping the bread without burning it.
- Create Your Bread Bowl
- Using a sharp serrated knife cut the top quarter off your sourdough loaf to create a lid. Carefully hollow out the center leaving about an inch of bread around the sides and bottom to create a sturdy vessel that can hold all your fillings.
- Prepare The Garlic Herb Butter
- Mix melted butter with finely minced garlic and freshly chopped herbs until well combined. This aromatic mixture will infuse the bread with flavor as it bakes and helps the crust develop a beautiful golden color.
- Layer The Fillings
- Brush the inside of your bread bowl generously with the garlic herb butter. Begin layering slices of brie along the bottom then add a spread of cranberry sauce. Continue alternating layers until your bread bowl is filled to the top.
- Bake To Golden Perfection
- Replace the bread lid on top of your filled loaf and brush the entire exterior with remaining herb butter. Wrap completely in foil and bake for 20 minutes then unwrap the top for the final 5 minutes to allow the crust to crisp up.
- Rest Before Serving
- Allow the bread to rest for 5 minutes before serving. This brief cooling period lets the cheese set slightly so it doesn't completely run out when you cut into it.
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The first time I served this at a family gathering my food critic uncle actually asked for the recipe which has never happened before. The key is using good quality brie that melts well I prefer a double or triple cream variety for maximum creaminess.
Serving Suggestions
This stuffed bread is certainly a showstopper on its own but it pairs beautifully with a simple green salad dressed with a light vinaigrette. The acidity helps cut through the richness of the cheese and bread. For a more substantial spread serve alongside a platter of cured meats nuts and fresh fruits. If offering as an appetizer I recommend slicing it at the table for maximum dramatic effect as guests watch the melty cheese and cranberry sauce ooze out.
Ingredient Substitutions
While sourdough provides the perfect sturdy base for this recipe you can experiment with other artisan breads like ciabatta or a rustic country loaf. If brie isn't your preference try camembert for a similar melty texture or goat cheese for a tangier flavor profile. The cranberry sauce can be swapped for fig jam apple butter or even a savory onion jam depending on your taste preferences and the season. Dairy-free guests can enjoy this with plant-based cheese alternatives though they may not melt quite as dramatically.
Storage Tips
If you happen to have leftovers which is rare when I serve this bread wrap them tightly in foil and refrigerate for up to 2 days. To reheat place the foil-wrapped bread in a 325°F oven for about 15 minutes until warmed through. I find the flavors sometimes develop even more deeply on the second day. The bread can also be fully assembled up to 12 hours before baking just keep refrigerated and add about 5 minutes to the baking time when cooking from cold.
Common Queries
- → Can I prepare this bread ahead of time?
Yes! You can assemble the bread up to 24 hours in advance. Prepare everything as directed but don't bake it. Wrap tightly and refrigerate, then bring to room temperature for 30 minutes before baking as directed.
- → What can I do with the scooped-out bread?
Don't waste that delicious sourdough! The scooped-out bread can be torn into pieces, tossed with olive oil and seasonings, and baked for homemade croutons. Alternatively, process into breadcrumbs or use in bread pudding.
- → What pairs well with this bread for serving?
This stuffed bread pairs beautifully with a crisp green salad, a selection of charcuterie, fresh fruit (especially grapes and apples), or a glass of white wine or sparkling cider for entertaining.
- → Can I use different cheeses besides Brie?
Absolutely! Camembert works as a direct substitute, while Gouda, Gruyère, or even a combination of cheeses can create delicious variations. For a stronger flavor profile, try blue cheese with the cranberry sauce.
- → Is there a good substitute for cranberry sauce?
Yes, you can substitute cranberry sauce with fig jam, raspberry preserves, caramelized onion jam, or even apple butter. Each will create a different flavor profile while maintaining that sweet-savory balance with the cheese.
- → How should I reheat leftovers?
For the best texture, reheat leftovers in a 350°F oven for 10-15 minutes until warmed through. Cover with foil to prevent over-browning. You can also use a microwave for 30-second intervals, though the bread won't be as crispy.