Description
A cozy, pull-apart sourdough loaf stuffed with gooey brie, tangy cranberry sauce, and drizzled in garlic-herb butter. Perfect for holiday gatherings, parties, or anytime you want something cheesy, warm, and delightful!
Ingredients
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1 round loaf sourdough bread
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8 oz brie cheese, cubed
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1/2 cup whole berry cranberry sauce
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1/4 cup unsalted butter
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3 cloves garlic, minced
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1 tbsp fresh rosemary, chopped
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1 tbsp fresh thyme, chopped
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1 tbsp fresh parsley, chopped
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Salt and pepper, to taste
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with foil.
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Slice the sourdough bread in a crisscross pattern, without cutting through the bottom.
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Melt the butter and stir in minced garlic, chopped herbs, salt, and pepper.
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Gently stuff the brie cubes into the bread crevices, followed by dollops of cranberry sauce.
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Drizzle or brush the garlic herb butter generously all over the bread, getting it into every nook.
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Wrap the loaf loosely in foil and bake for 20 minutes.
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Unwrap the foil and bake uncovered for another 10–15 minutes until golden brown and bubbly.
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Let cool for a few minutes, garnish with extra parsley, and serve warm.
Notes
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You can substitute camembert for brie, or use fig jam instead of cranberry for a different flavor.
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This dish is best served warm but can be prepped in advance and baked when ready.
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Optional presentation: Serve on a wooden board with holiday garnishes like fresh rosemary, cranberries, or nuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes