Rustic 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
Scale
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
