Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry
A delightful crowd-pleaser combining creamy Brie cheese and tangy cranberry sauce nestled inside crusty sourdough bread, perfect for gatherings and cozy get-togethers.
Ingredients
Main Ingredients
- 1 round sourdough bread (about 1 pound)
- 1 cup Brie cheese, cut into small pieces
- 1/2 cup cranberry sauce
Garlic Herb Oil
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Gently cut the top off the sourdough bread and carefully hollow out the inside, creating a thick shell. Set aside the removed bread for other uses.
- In a small bowl, mix together olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.
- Brush the mixture generously over the inside of the hollowed-out bread shell.
- Layer the Brie cheese and cranberry sauce inside the bread, distributing it evenly.
- Pour any leftover garlic herb oil over the filling for extra flavor.
- Replace the top of the bread and wrap the whole loaf in aluminum foil.
Baking
- Place it on a baking sheet and bake for 25-30 minutes or until the cheese is melted and the bread is warm.
- Once done, remove it from the oven and let it cool for a few minutes before slicing. Serve warm!
Notes
For best results, watch the bread while it bakes to ensure the cheese is melted without over-baking the bread. Feel free to substitute Brie with goat cheese or Havarti if preferred.