Rustic Sourdough Loaf with Brie and Cranberry Recipe
Introduction
This Rustic Sourdough Loaf with Brie and Cranberry is a perfect blend of creamy cheese, sweet cranberry, and herby richness baked right into crusty bread. It makes a stunning centerpiece for gatherings or a comforting treat for cozy nights at home.
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. Place the sourdough loaf on a cutting board.
- Step 2: Using a sharp bread knife, score the loaf in a crosshatch pattern, cutting deeply but not all the way through the bottom to create pull-apart sections.
- Step 3: Carefully pull open the scored sections and tuck slices of Brie into each crevice. Then spoon cranberry sauce evenly into the cuts next to the cheese.
- Step 4: In a small bowl, mix melted butter with minced garlic, fresh thyme, rosemary, salt, and black pepper. Use a pastry brush to coat the entire loaf, letting the mixture drip into the cuts.
- Step 5: Transfer the filled loaf to the prepared baking sheet. Cover loosely with foil and bake for 15 minutes.
- Step 6: Remove the foil carefully and bake for an additional 10 to 12 minutes until the cheese melts and the crust turns golden brown.
- Step 7: Let the loaf cool for a minute. Garnish with fresh thyme and rosemary sprigs before serving.
Tips & Variations
- Use homemade cranberry sauce for a fresh, tangy flavor or pick your favorite store-bought variety for convenience.
- Try adding chopped nuts, such as walnuts or pecans, into the crevices for extra texture and flavor.
- For a spicier twist, sprinkle a pinch of red pepper flakes in the herb butter mixture before brushing the loaf.
- Ensure your bread knife is very sharp to make clean cuts without tearing the loaf.
Storage
Store any leftovers wrapped tightly in aluminum foil or an airtight container at room temperature for up to 2 days. To reheat, warm in a 350°F (175°C) oven for about 10 minutes until heated through and cheese is melty again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese instead of Brie?
Yes, creamy cheeses like Camembert or mild goat cheese work well as substitutes and melt nicely with the cranberry sauce.
Can I prepare this loaf ahead of time?
You can assemble the loaf a few hours ahead, keep it wrapped in the refrigerator, and bake just before serving. Allow it to come to room temperature for best results before baking.
PrintRustic Sourdough Loaf with Brie and Cranberry Recipe
A rustic sourdough loaf filled with creamy Brie cheese and sweet cranberry sauce, infused with garlic and fresh herbs, then baked to golden perfection. This warm and flavorful bread is perfect for festive gatherings or cozy snacking, combining a delightful mix of savory and sweet in every pull-apart bite.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 42 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 1 large sourdough loaf (round or oval)
- 10 oz Brie cheese, sliced
- 1 cup cranberry sauce (whole berry or homemade)
Herb Butter Mixture
- 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
Garnish
- Extra thyme and rosemary sprigs for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Score the Sourdough Loaf: Place the sourdough loaf on a cutting board and, using a sharp bread knife, cut a deep crosshatch pattern into the loaf, making sure not to slice all the way through the bottom. This forms pull-apart sections while keeping the loaf intact.
- Fill with Brie and Cranberry: Gently pull open the scored sections and insert slices of Brie cheese into each crevice. Next, spoon the cranberry sauce evenly into the cuts next to the Brie, distributing the flavors throughout the loaf.
- Prepare Herb Butter Mixture: In a small bowl, combine the melted butter with minced garlic, fresh thyme leaves, chopped rosemary, salt, and black pepper. Mix well to create a fragrant, flavorful butter.
- Coat the Loaf: Using a pastry brush, generously coat the entire sourdough loaf with the herb butter mixture, making sure some drips into the scored cuts for maximum flavor infusion.
- Bake Covered: Transfer the filled and coated loaf to the prepared baking sheet. Cover loosely with aluminum foil to prevent the cheese from burning and bake in the oven for 15 minutes.
- Finish Baking Uncovered: Remove the foil carefully and continue baking for an additional 10 to 12 minutes until the cheese is melted and the crust is golden brown. Keep a close eye to avoid over-browning.
- Cool and Garnish: Remove the loaf from the oven and let it cool for about 1-2 minutes. Garnish with fresh sprigs of thyme and rosemary for an elegant presentation.
- Serve: Place the warm loaf on a rustic wooden board and serve immediately, allowing guests to pull apart sections filled with creamy Brie and tangy cranberry sauce.
Notes
- For best results, use a loaf of sourdough with a sturdy crust to hold fillings securely.
- You can substitute cranberry sauce with other fruit preserves like fig or apricot for different flavor profiles.
- If Brie cheese is not available, Camembert or mild goat cheese can be used as alternatives.
- Make sure to watch the loaf closely during the final baking stage to prevent burning the herbs and butter.
- This recipe is best served warm; leftovers can be reheated gently in the oven to refresh the crust and melt the cheese.
Keywords: sourdough bread, Brie cheese, cranberry sauce, baked bread, pull-apart bread, festive appetizer, savory and sweet bread
