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