Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry 🧄
**Ingredients:
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp fresh parsley, chopped (for garnish)
- ½ cup cranberry sauce (store-bought or homemade)
- Salt and freshly ground black pepper, to taste
- 1 large round sourdough loaf
- 8 oz Brie cheese, sliced
- 3 tbsp unsalted butter, melted
**Directions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or foil.
2. Prepare the bread:
Slice the sourdough loaf in a crosshatch pattern (like a checkerboard), cutting almost to the base but not all the way through. This forms little pockets for stuffing.
3. Make the garlic herb butter:
In a small bowl, combine melted butter, minced garlic, rosemary, thyme, salt, and pepper. Mix well.
4. Stuff the bread:
- Gently pull apart the bread cubes and stuff slices of Brie into the crevices.
- Spoon cranberry sauce into the gaps.
- Drizzle the garlic herb butter all over the top, letting it seep inside.
5. Bake:
Wrap the stuffed loaf loosely in foil and bake for 15 minutes. Uncover and bake for another 10 minutes, or until the cheese is melted and the top is golden and crisp.
6. Garnish & serve:
Sprinkle fresh parsley over the top before serving. Serve warm, pull-apart style.
**Serves: 6–8 people (as an appetizer or side)
**Per serving (based on 8 servings): ~270–300 kcal