The first time I made this, it was a chilly evening right before the holidays. The kitchen smelled like garlic, rosemary, and toasted sourdough, and the mood was cozy and festive. I had a round loaf of sourdough sitting on the counter, a wedge of creamy Brie in the fridge, and a jar of cranberry sauce leftover from a recent roast chicken dinner.
What came out of that impromptu experiment was pure magic—gooey Brie melted into all the nooks and crannies of the bread, sweet cranberry sauce balancing the richness, and warm, garlicky herb butter tying it all together. It was the kind of appetizer that had everyone reaching for just one more bite… and then another.
Since then, it’s become a holiday staple and a go-to crowd-pleaser for gatherings.
Short Description
This pull-apart Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is a warm, cheesy, savory-sweet appetizer that’s perfect for holiday spreads or cozy nights in. Crisp on the outside, gooey on the inside—it’s love at first bite.
Key Ingredients
- 1 round sourdough boule (about 1 lb)
- 1 wheel or wedge of Brie (about 8 oz), rind on or off
- ½ cup cranberry sauce (whole berry or smooth)
- 4 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- Salt and pepper, to taste
Optional Garnishes:
- Extra rosemary or thyme sprigs
- Cracked black pepper
- Orange zest for a holiday twist
Tools Needed
- Serrated knife
- Pastry brush or spoon
- Baking tray
- Foil
- Small saucepan or microwave-safe bowl
Cooking Instructions
Step 1: Preheat the oven
Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper.
Step 2: Cut the bread
Using a serrated knife, slice the sourdough loaf in a crosshatch pattern—cutting diagonally in both directions, but not all the way through. You want to leave the base intact to hold everything together.
Step 3: Make the garlic herb butter
In a small bowl, combine melted butter, garlic, rosemary, thyme, and a pinch of salt and pepper. Stir well.
Step 4: Stuff the bread
Carefully wedge small slices of Brie into the crevices of the bread. Spoon cranberry sauce into the gaps, then brush or spoon the herb butter generously over the entire loaf, making sure it drips into the cuts.
Step 5: Bake until gooey and golden
Wrap the bread loosely in foil and bake for 15–20 minutes. Uncover and bake for another 5–10 minutes, until the top is golden and the Brie is melted.
Step 6: Serve warm
Serve hot, straight from the oven. Let everyone pull apart the pieces, or cut into wedges for a neater presentation.
Why You’ll Love This Recipe
- Ultimate sweet-savory combo
- Melty, cheesy, cozy comfort food
- Perfect appetizer for gatherings or holidays
- Customizable with your favorite cheeses and sauces
- Gorgeous presentation with minimal effort
Mistakes to Avoid & Solutions
1. Dry bread
→ Solution: Be generous with the butter and wrap the loaf well to keep moisture in.
2. Cheese not melted
→ Solution: Use thin slices of Brie and bake long enough uncovered at the end.
3. Overcutting the loaf
→ Solution: Leave the base intact so it holds together while stuffing and baking.
4. Cranberry overload
→ Solution: A little goes a long way—dot it throughout for balance, not puddles.
Serving Suggestions
- Serve on a wooden board for a rustic look
- Pair with a light salad or charcuterie platter
- Enjoy with sparkling wine, cider, or a crisp white
- Perfect sidekick to a cozy soup or roasted turkey
Storage & Reheating Tips
Refrigerate: Wrap leftovers tightly in foil and store in the fridge for up to 3 days.
Reheat: Wrap in foil and warm in a 350°F oven for 10–15 minutes.
Not ideal for freezing due to the texture change of the cheese and bread.
FAQs
Can I use a different cheese?
Absolutely—Camembert, goat cheese, or even mozzarella work beautifully.
What kind of cranberry sauce works best?
Whole berry gives texture, but smooth is easier to spread. Both work well.
Can I make it ahead?
Yes! Assemble up to 24 hours in advance, refrigerate, and bake just before serving.
Do I need to remove the Brie rind?
Totally optional. It melts well and adds flavor, but you can trim it if you prefer a smoother texture.
Tips & Tricks
- Use a sharp serrated knife for clean cuts
- Add crushed walnuts or pecans for a crunchy twist
- Sprinkle in a little brown sugar for extra caramelization
- Dot with fresh cranberries for a festive look
- Serve with mini forks or cocktail picks for easy grabbing
Recipe Variations
1. Apple & Brie Version
Swap cranberry sauce for apple butter or thin apple slices with a touch of cinnamon.
2. Savory Pesto Twist
Use pesto instead of cranberry for a garlicky, herb-packed variation.
3. Maple Bacon Brie
Add crispy bacon crumbles and a drizzle of maple syrup with the Brie for a smoky-sweet treat.
4. Holiday Special
Add toasted pecans and a hint of orange zest for that true festive flair.
Final Thoughts
This Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry is what cozy dreams are made of. It’s rustic, elegant, and oozing with flavor—perfect for gatherings or just treating yourself on a cool evening. It smells like the holidays and tastes like comfort. Whether you’re serving it as an appetizer, side dish, or party centerpiece, one thing’s for sure—it won’t last long.