Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is one of those recipes that instantly elevates any gathering. It’s a warm, pull-apart loaf that’s crisp on the outside, gooey on the inside, and bursting with holiday flavor. The combination of creamy, melted brie, tart cranberry sauce, and fragrant garlic herb butter makes every bite absolutely irresistible. I first made this for a Christmas party, and it disappeared within minutes—guests were pulling pieces straight from the loaf before it even hit the table. It’s elegant enough for festive celebrations but simple enough to make anytime you want to impress. Whether served as an appetizer, side, or centerpiece, this dish embodies cozy sophistication in every cheesy, buttery bite.
Why You’ll Love This Recipe
This Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is a show-stopping dish that blends savory and sweet in the most delicious way. The crispy sourdough contrasts perfectly with the melty brie and tart cranberry filling, while the garlic herb butter ties it all together with rich, aromatic flavor. It’s simple to assemble, bakes beautifully, and adds a touch of indulgence to any meal or gathering.
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Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce: The Perfect Holiday Showstopper
- Total Time: 35 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is a stunning pull-apart appetizer that combines warm, crusty sourdough bread with gooey melted Brie, tangy cranberry sauce, and aromatic garlic herb butter. It’s festive, cheesy, and perfect for holiday gatherings or cozy nights in.
Ingredients
- 1 round sourdough loaf (about 1 lb)
- 8 oz Brie cheese, sliced
- 1/2 cup cranberry sauce (homemade or canned)
- 4 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp fresh thyme leaves
- 1/4 tsp black pepper
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with foil or parchment paper.
- Place the sourdough loaf on the sheet and using a sharp bread knife, make diagonal cuts about 1 inch apart across the top of the loaf, being careful not to cut all the way through. Rotate and repeat in the opposite direction to create a crisscross pattern.
- In a small bowl, mix melted butter, garlic, parsley, thyme, salt, and black pepper.
- Gently separate the bread cubes and brush or drizzle the garlic herb butter evenly into all the cuts.
- Stuff slices of Brie into the cuts, followed by small spoonfuls of cranberry sauce.
- Wrap the loaf loosely with foil and bake for 15 minutes.
- Uncover and bake for another 10–12 minutes, or until the cheese is fully melted and the bread is golden and crisp.
- Serve warm and pull apart pieces for sharing.
Notes
- Use camembert or cream cheese instead of Brie for a variation.
- Homemade cranberry sauce gives a more tart, fresh flavor.
- Sprinkle with extra herbs or crushed nuts for added texture.
- Best served immediately while warm and melty.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Round sourdough loaf – The base of this recipe, chosen for its sturdy crust and soft, chewy interior that soaks up the butter beautifully.
Brie cheese – The star of the show, offering creamy, mild richness that melts into every crevice of the bread.
Cranberry sauce – Adds a sweet-tart balance that pairs perfectly with the savory brie and herbs. You can use homemade or canned sauce.
Butter – Melted butter acts as the carrier for the garlic and herbs, infusing the bread with luxurious flavor.
Garlic – Freshly minced garlic adds warmth and depth to the butter mixture.
Fresh parsley – Brings color and freshness to the finished loaf.
Fresh thyme – Adds earthy, aromatic notes that complement both the brie and cranberry sauce.
Fresh rosemary – Gives the bread a fragrant, piney aroma—perfect for holiday cooking.
Salt and black pepper – Balance the richness and bring out all the flavors.
Directions
- Preheat your oven to 375°F (190°C). Line a baking sheet with foil.
- Place the sourdough loaf on a cutting board and use a sharp bread knife to slice it into a grid pattern—cut almost to the bottom but not all the way through.
- In a small saucepan, melt the butter over low heat. Stir in minced garlic, chopped parsley, thyme, rosemary, salt, and black pepper. Let the mixture simmer gently for 1–2 minutes.
- Carefully separate the bread sections slightly and brush the garlic herb butter into the cuts, making sure to coat every nook and cranny.
- Slice the brie into thin wedges and tuck them between the bread cuts.
- Spoon small dollops of cranberry sauce into the bread alongside the brie.
- Wrap the loaf loosely in foil and bake for 15 minutes.
- Uncover and bake for another 10 minutes, or until the brie is melted and the top is golden and crisp.
- Sprinkle with extra parsley before serving warm.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 6–8 people as an appetizer or side dish.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Storage/reheating
Store leftovers wrapped tightly in foil in the refrigerator for up to 3 days. To reheat, place the loaf (still wrapped) in a 350°F (175°C) oven for 10–15 minutes until warm and gooey again. Avoid microwaving, as it may make the bread soggy.
Variations and Customizations
Savory Twist: Skip the cranberry sauce and add caramelized onions or sun-dried tomatoes for a deeper flavor.
Nutty Addition: Sprinkle chopped walnuts or pecans between the layers for a bit of crunch.
Sweet Upgrade: Replace cranberry sauce with fig jam or apricot preserves for a sweeter balance.
Cheese Lovers’ Mix: Add shredded mozzarella or Gruyère alongside the brie for extra cheesiness.
Garlic Parmesan Version: Mix grated Parmesan into the butter for a richer, more robust flavor.
Spicy Kick: Add a pinch of red pepper flakes to the garlic butter for gentle heat.
Holiday Touch: Use a mix of cranberry and orange zest for a festive, citrusy twist.
Mini Loaves: Use smaller sourdough rolls for individual servings—perfect for parties.
Herb Variation: Swap rosemary and thyme for sage and oregano for a different aromatic profile.
Balsamic Glaze Finish: Drizzle a touch of balsamic glaze over the top for an elegant, tangy accent.
FAQs
What type of bread works best?
A round sourdough loaf is ideal—it’s sturdy enough to hold the fillings without becoming soggy.
Can I use a different cheese?
Yes, Camembert, mozzarella, or even Havarti work well for melting.
Can I make this ahead of time?
Yes, assemble the loaf and refrigerate. Bake just before serving for the best texture.
Can I use dried herbs instead of fresh?
Yes, use one-third of the amount since dried herbs are more concentrated.
How do I keep the bread from drying out?
Wrap it in foil during baking to trap moisture, then uncover briefly for crispness.
Can I use homemade cranberry sauce?
Absolutely—it adds a fresher, more natural flavor than canned.
What can I serve this with?
It pairs beautifully with roasted meats, salads, or as part of a charcuterie board.
Can I freeze the stuffed bread?
It’s best enjoyed fresh, but you can freeze it before baking. Thaw overnight and bake as directed.
How do I make it vegetarian?
This recipe is already vegetarian-friendly!
Is this suitable for a crowd?
Yes—it’s a perfect shareable appetizer for parties, holidays, or potlucks.
Conclusion
Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is the perfect blend of savory, sweet, and cheesy comfort. With its crusty exterior, gooey center, and rich flavors of garlic, herbs, and cranberry, it’s the kind of dish that turns any meal into a celebration. I’ve made this for countless gatherings, and it’s always the star of the table. Whether you’re serving it at a holiday feast or a casual get-together, this recipe delivers elegance, warmth, and unforgettable flavor in every pull-apart bite.
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