Ingredients
For the Bread:
- 1 large sourdough loaf
- 1 cup cranberry sauce (homemade or store-bought)
- 8 oz (225 g) Brie cheese, cut into small wedges
For the Garlic Herb Butter:
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1/2 teaspoon salt
For Garnish:
- Fresh rosemary sprigs
- Fresh thyme sprigs
Instructions
Step 1: Prep the Bread
- Preheat your oven to 375°F (190°C).
- Place the sourdough loaf on a large piece of foil.
- Using a serrated knife, carefully slice the bread in a crosshatch pattern, ensuring you don’t cut all the way through.
Step 2: Fill with Brie and Cranberry Sauce
- Gently pull apart the cut sections of the bread.
- Insert slices of Brie into the openings, followed by spoonfuls of cranberry sauce.
Step 3: Make and Apply the Garlic Herb Butter
- In a small bowl, mix the melted butter with minced garlic, rosemary, thyme, and salt.
- Generously brush the garlic herb butter over the entire loaf, allowing it to soak into the cuts.
Step 4: Bake to Perfection
- Wrap the bread loosely in foil, leaving the top slightly uncovered to avoid excessive steaming.
- Bake for 15 minutes, then remove the foil and continue baking for another 10 minutes, or until the cheese is melted and the bread is golden brown.
Step 5: Garnish and Serve
- Transfer the warm, cheesy bread to a serving board.
- Garnish with fresh rosemary and thyme sprigs for an elegant touch.
- Serve immediately by pulling apart the sections for a gooey, delicious appetizer.
Pro Tips for the Best Experience
- Opt for slightly stale sourdough for better texture when stuffing and baking.
- Sprinkle some crushed walnuts or pecans between the layers for added crunch.
- Serve with extra cranberry sauce on the side for dipping.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6-8