Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry

Few appetizers capture the hearts—and taste buds—of a crowd like Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry. This show-stopping pull-apart bread is a fusion of sweet and savory flavors, creamy textures, and herby aromas that’s ideal for festive gatherings, cozy nights in, or any occasion that deserves something a little extra special.

The beauty of this dish lies in its simplicity. Just a handful of fresh ingredients, a crusty sourdough boule, and an oven is all you need to craft a rich, gooey centerpiece that guests will devour in minutes.

Why You’ll Love This Recipe

This bread is everything you want in a party appetizer:

Warm, gooey, and cheesy
Easy to prepare ahead of time
Customizable with different herbs, cheeses, or sauces
Visually stunning on any table

Whether you’re throwing a holiday bash or just want to impress your dinner guests, Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is the recipe to remember.

Key Ingredients

Let’s break down what you’ll need for this elegant yet easy dish.

Base Ingredients:

1 large sourdough boule – Choose one that’s firm with a crusty exterior.
2 cloves garlic, minced – For that unmistakable aromatic punch.
1 tbsp fresh rosemary, chopped – Adds a fragrant, woodsy flavor.
1 tbsp fresh thyme, chopped – Offers a subtle lemony edge.
1 round Brie cheese, cubed – Melts beautifully into the bread crevices.
½ cup cranberry sauce – Use whole berry sauce or homemade.
2 tbsp unsalted butter, melted – Helps infuse the herbs into the bread.
Salt & black pepper to taste

How to Choose the Right Ingredients

The Bread:

Sourdough is ideal due to its sturdy crust and slightly tangy flavor. A round boule shape works best for pull-apart styling. Avoid soft sandwich loaves—they won’t hold the structure.

The Cheese:

Brie is a buttery, soft cheese with a white rind that is completely edible. It melts into the bread and gives the dish a creamy richness. Don’t substitute with harder cheeses unless you want a more traditional pull-apart style.

The Cranberries:

Opt for whole cranberry sauce for texture and tartness. If you prefer homemade, boil cranberries with orange juice, zest, and a bit of sugar for an elevated twist.

‍ Step-by-Step Instructions

Prep Time: 10 minutes

Cook Time: 25 minutes

️ Serves: 6–8

1. Preheat the Oven

Set your oven to 375°F (190°C).

2. Slice the Bread

Using a serrated knife, cut the bread in a crosshatch pattern—making 1-inch wide slices—but don’t cut all the way through the bottom.

3. Mix the Herb Butter

In a small bowl, mix the minced garlic, rosemary, thyme, melted butter, salt, and pepper.

4. Stuff the Bread

Carefully spread open the slits in the bread.
Use a pastry brush to coat the inner cuts with herb butter.
Tuck cubes of Brie into the cracks.
Spoon cranberry sauce generously into the crevices.

5. Bake Covered

Wrap the loaf in foil and bake for 15 minutes. This ensures the cheese melts without burning the crust.

6. Bake Uncovered

Remove the foil and bake for another 10 minutes, until the top is golden and the cheese is bubbling.

7. Garnish and Serve

Sprinkle with extra thyme leaves or chopped parsley. Serve immediately—this dish is best enjoyed warm!

Pro Tips for the Best Results

Use room temperature Brie to help it melt faster.
Prep the bread a few hours ahead and refrigerate until ready to bake.
Place the stuffed loaf on parchment paper for easy cleanup.
If your bread is particularly tough, warm it slightly in the microwave before cutting.

Variations & Add-Ons

This recipe is endlessly adaptable. Here are a few delicious variations:

Cheese Swaps:

Camembert – Slightly stronger flavor than Brie
Goat Cheese – Tangy and creamy
Mozzarella – More pull, less richness

Herb Alternatives:

Sage or oregano can replace rosemary/thyme
Add lemon zest to the butter for brightness

Flavor Boosters:

Drizzle with honey or balsamic glaze before serving
Add chopped walnuts or pecans for crunch
Spice it up with chili flakes or cracked pepper

Perfect For Any Occasion

Whether you’re throwing a party or enjoying a quiet evening with wine, this recipe fits the moment:

Holiday Feasts

The cranberries give it a festive flair, making it ideal for Thanksgiving or Christmas.

Wine Night

Pair with a glass of Pinot Noir, Chardonnay, or even a sparkling wine to cut through the richness.

Picnics or Potlucks

Wrap the loaf in foil and reheat on-site for an instant hit.

Storage and Reheating

Though best served fresh, leftovers can still shine the next day.

To Store:

Wrap in foil and refrigerate for up to 3 days.

To Reheat:

Place in a 350°F (175°C) oven for 10–12 minutes. Avoid the microwave as it can make the bread soggy.

Nutrition Information (Per Serving – Approx. 1/8 Loaf)

Calories: 280
Protein: 8g
Carbohydrates: 22g
Fat: 16g
Fiber: 1g
Sugar: 6g
Calcium: 12% DV
Vitamin C: 4% DV

Note: This varies based on type of bread and cheese used.

❓ Frequently Asked Questions (FAQs)

Can I make this ahead of time?

Yes! Prepare and stuff the bread, wrap in foil, and refrigerate. Bake just before serving.

Is the Brie rind edible?

Absolutely. It’s soft and flavorful. If you prefer a creamier texture, you can remove it.

Can I use dried herbs?

Yes. Use 1 tsp dried rosemary and 1 tsp dried thyme if fresh isn’t available.

What bread works best?

A firm, crusty sourdough boule is ideal. Italian or rustic country loaves also work well.

Final Thoughts

Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is the kind of dish that makes people say, “Wow, you made that?” With its irresistible combination of creamy, tangy, sweet, and savory, it’s a dish that delivers gourmet flavor with minimal effort.

From holiday gatherings to wine and cheese nights, this pull-apart bread is a true crowd-pleaser. Plus, it’s easily customizable and endlessly forgiving—just the way every great party dish should be.

For more details, visit the full recipe

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