Rustic 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
Scale
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
