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This creamy brie and cranberry stuffed sourdough takes a plain loaf and turns it into a wow-worthy starter that perfectly blends rich and tart flavors. The gooey brie makes for a luscious center while the tangy cranberry offers a bright punch that cuts the richness.
I whipped up this stuffed bread when I needed a quick but fancy dish for a holiday party. Everyone was begging me for how I made it before they'd even finished eating the whole thing!
What You'll Need
- Sourdough bread: Go for a big round one with a firm crust that'll hold everything inside
- Brie cheese: Pick one that gives a little when you touch it so it'll melt better
- Cranberry sauce: Making your own lets you control the sweetness but the jarred stuff works great too
- Unsalted butter: This way you can add just the right amount of salt yourself
- Fresh garlic: Gives that knockout flavor you just can't get from powder
- Fresh rosemary and thyme: Their earthy smell goes so well with both the cheese and berries
- Salt and pepper: These balance out the sweetness from the cranberries
- Fresh parsley: Not a must-have but adds nice green color and freshness
How To Make It
- Get The Oven Hot:
- Turn your oven to 375°F so it's good and ready while you fix the bread. This temp will make the cheese all melty without burning the outside.
- Cut Into The Bread:
- Grab a sharp bread knife and cut off the top of your sourdough. Then scoop out the middle, leaving about 1 inch of bread around the sides and bottom. This makes a strong bowl for all the yummy stuff and means you'll get bread with every bite.
- Mix Up The Flavored Butter:
- In a small bowl, stir together melted butter with chopped garlic, fresh rosemary, thyme, salt and pepper. Mix it all up so the spices spread evenly in the butter. This tasty butter will soak into the bread as it bakes.
- Put It All Together:
- Set your hollowed bread on a baking sheet with parchment paper for easy cleanup. Brush the inside with lots of your garlic herb butter, getting it everywhere. Add a layer of brie slices on the bottom, then spread cranberry sauce on top. Keep adding layers of brie and cranberry until you've filled it up.
- Wrap It Up And Bake:
- Put the bread top back on and brush the whole outside with leftover garlic herb butter. This makes it turn golden and tasty. Loosely wrap the bread in foil to trap steam and help the cheese melt without the bread getting too brown. Bake for 20 to 25 minutes until the cheese is totally melted.
- Time To Eat:
- Take it out and let it sit for 5 minutes before taking off the foil. This helps the cheese firm up a bit so it's easier to cut. Sprinkle with fresh parsley if you want, then cut into wedges and serve while it's still warm.
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My top moment with this dish is seeing everyone crowd around when I bring it out. That first pull when the melted brie stretches between pieces always gets people smiling. My nephew told me last Christmas he liked it better than his gifts!
Prep It Early
You can get this stuffed bread totally ready up to 8 hours before you need to bake it. Just put it all together as the steps show, then wrap it tight in plastic and stick it in the fridge. When you're ready to cook, pull it out while the oven warms up, then bake as normal but add about 5 more minutes since everything's cold from the fridge.
Switch It Up
Try swapping in camembert for the brie if you want a stronger cheese taste. For something sweeter, use fig jam or apple butter instead of cranberry. Want it more savory? Ditch the cranberry and use caramelized onions with extra thyme. In summer, try pesto with mozzarella for a completely different but super tasty stuffed bread.
Ways To Serve It
This stuffed bread makes an awesome starter cut into wedges for sharing, but can also be the star of a simple lunch paired with a green salad. For dinner parties, try serving it with a thick soup or roasted veggies to make a full meal. It's best hot when the cheese is all gooey, but still tastes great at room temperature.
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Make sure to enjoy this while it's warm so the melty cheese and zingy cranberries can really shine, and don't expect leftovers!
Frequently Asked Questions
- → What’s the trick to keeping the bread crispy?
Spread a thin layer of garlic butter inside the bread, and avoid using too much cranberry sauce or cheese. This keeps the bread from soaking up too much moisture.
- → Can I try using another cheese?
You totally can! Camembert, mozzarella, or another melty cheese work just fine. The flavors will be a bit different but still tasty.
- → Could I make this dish in advance?
Yes, prep the bread and assemble it ahead of time to save effort. When ready, just pop it in the oven fresh for the best taste.
- → Is there an alternative to cranberry sauce?
Don’t have cranberry sauce? Apricot preserves, fig jam, or cherry compote will offer a similar sweet kick with a touch of tartness.
- → Does it have to be served hot?
If you can, serve it fresh out of the oven while the cheese is soft and gooey. Reheating is possible, though it’s best enjoyed immediately.