Garlic Herb Sourdough Bread Stuffed with Brie & Cranberry
Ingredients:
1 round sourdough bread (about 1 pound)
1 cup Brie cheese, cut into small pieces
1/2 cup cranberry sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
Directions:
Preheat your oven to 350°F (175°C). Carefully cut the top off the sourdough bread and hollow out the inside, leaving a thick shell. Reserve the removed bread for another use.
In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Brush this mixture generously over the inside of the hollowed-out bread.
Layer the Brie cheese and cranberry sauce inside the bread shell, ensuring an even distribution. Pour any remaining garlic herb oil over the filling.
Replace the top of the bread and wrap the entire loaf in aluminum foil. Place it on a baking sheet and bake for about 25-30 minutes, or until the cheese has melted and the bread is warm.
Once done, remove from the oven and let it cool for a few minutes before slicing. Serve warm as an appetizer or a delightful side dish.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: Approximately 320 kcal per serving | Servings: 6 servings