Rustic Sourdough Loaf Stuffed with Brie and Cranberry Recipe
Introduction
This Rustic Sourdough Loaf with Brie and Cranberry is a perfect combination of creamy cheese, sweet cranberry, and fragrant herbs baked into a crusty loaf. It’s an effortless yet impressive dish ideal for festive gatherings or cozy nights in.
Ingredients
- 1 large sourdough loaf (round or oval)
- 10 oz Brie cheese, sliced
- 1 cup cranberry sauce (whole berry or homemade)
- 1/3 cup butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- Salt and black pepper to taste
- Extra thyme and rosemary sprigs for garnish
Instructions
- Step 1: Preheat your oven and line a baking sheet with parchment paper for easy cleanup.
- Step 2: Place the sourdough loaf on a cutting board. Using a sharp bread knife, score the loaf in a crosshatch pattern, cutting deeply but not through the bottom, to create pull-apart sections.
- Step 3: Gently pull open the scored sections and tuck slices of Brie into each crevice. Then spoon cranberry sauce evenly into the cuts, securing it next to the cheese.
- Step 4: In a small bowl, mix melted butter with minced garlic, fresh thyme, rosemary, salt, and pepper. Using a pastry brush, coat the entire loaf generously with this mixture, ensuring some drips into the cuts.
- Step 5: Place the filled loaf on the prepared baking sheet. Cover loosely with foil and bake for 15 minutes to prevent the cheese from scorching.
- Step 6: Remove the foil and continue baking for another 10 to 12 minutes until the cheese melts and the crust turns golden brown. Watch closely to avoid burning.
- Step 7: Let the loaf cool for a minute. Garnish with fresh thyme and rosemary sprigs before serving warm on a rustic wooden board.
Tips & Variations
- For extra flavor, add a sprinkle of crushed red pepper flakes to the butter mixture for a subtle kick.
- Swap cranberry sauce for fig jam or apple chutney for a different sweet note.
- Use a mix of herbs such as sage or oregano if you don’t have thyme or rosemary on hand.
- Serve alongside a simple green salad or charcuterie for a complete appetizer spread.
Storage
Store any leftover loaf wrapped tightly in foil or in an airtight container at room temperature for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore melty cheese and crusty bread texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of bread?
Yes, while sourdough works best due to its sturdy crust and tangy flavor, you can substitute with a crusty French or Italian bread loaf. Just ensure it’s large enough to hold the fillings.
Is it possible to prepare this ahead of time?
You can assemble the loaf with cheese and cranberry sauce up to a few hours before baking. Keep it covered in the fridge and bring it to room temperature before applying the butter mixture and baking.
PrintRustic Sourdough Loaf Stuffed with Brie and Cranberry Recipe
This Rustic Sourdough Loaf with Brie and Cranberry is a perfect blend of savory and sweet flavors, featuring creamy Brie cheese and tangy cranberry sauce baked into a crusty sourdough bread. Infused with garlic, fresh thyme, and rosemary, this warm and inviting appetizer is ideal for festive gatherings or cozy nights in.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 42 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Bread and Cheese
- 1 large sourdough loaf (round or oval)
- 10 oz Brie cheese, sliced
Filling and Topping
- 1 cup cranberry sauce (whole berry or homemade)
- 1/3 cup butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- Salt and black pepper to taste
- Extra thyme and rosemary sprigs for garnish
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Score the Loaf: Place the sourdough loaf on a cutting board and use a sharp bread knife to score it in a crosshatch pattern. Be sure to cut deeply enough to create distinct pull-apart sections without slicing through the bottom, allowing the loaf to maintain its shape.
- Fill with Brie and Cranberry: Gently pull open the scored sections and tuck slices of Brie cheese into each crevice. Then spoon the cranberry sauce evenly into the cuts, making sure it nests securely next to the cheese for a delicious sweet and savory contrast.
- Prepare Herb Butter Mixture: In a small bowl, mix the melted butter with minced garlic, fresh thyme leaves, chopped rosemary, salt, and black pepper. This aromatic butter will enhance the flavor of the bread and filling.
- Coat the Loaf: Using a pastry brush, generously coat the entire loaf with the herb butter mixture, allowing it to seep into the cuts for maximum flavor infusion.
- Bake Covered: Transfer the prepared loaf to the lined baking sheet. Cover it loosely with foil to prevent the cheese from burning and bake for 15 minutes.
- Bake Uncovered: Remove the foil carefully and continue baking the loaf for an additional 10 to 12 minutes, allowing the cheese to melt fully and the crust to turn golden brown.
- Cool and Garnish: Once baked, let the loaf cool for a minute. Garnish with fresh sprigs of thyme and rosemary for an elegant presentation.
- Serve: Serve your warm rustic sourdough loaf on a wooden board as a festive centerpiece or cozy appetizer.
Notes
- Use a sharp serrated knife to score the bread to avoid crushing the loaf.
- You can substitute cranberry sauce with other fruit preserves like fig or apricot for different flavor profiles.
- If preferred, use dairy-free butter and vegan cheese to make this recipe dairy-free.
- Make sure to watch the loaf closely after removing the foil to avoid burning the cheese or crust.
- Let the loaf cool slightly before serving to prevent the cheese from being too runny.
Keywords: Sourdough, Brie, Cranberry, Autumn, Holiday appetizer, Cheese bread, Rustic loaf, Herb bread
