Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce

1. Preheat the oven. Preheat your oven to 350°F (175°C).
2. Cut the bread. Using a sharp knife, carefully slice a round of the sourdough bread, creating a “lid” and hollowing out the inside to form a bowl. Be careful not to cut all the way through, leaving the bottom and sides intact. You should have a hollowed-out bread shell for stuffing.
3. Prepare the garlic herb oil. In a small bowl, mix the olive oil with the minced garlic, rosemary, thyme, salt, and pepper. Stir well to combine.
4. Brush the bread. Using a pastry brush, generously coat the inside of the hollowed bread with the garlic herb oil. Brush both the inside of the bread and the cut lid.
5. Toast the bread. Place the hollowed bread (both the bowl and the lid) on a baking sheet and bake in the preheated oven for about 10 minutes, or until the bread is slightly toasted but not too crisp.

Stage 2: Assembling the Bread

1. Layer the brie and cranberry sauce. Once the bread is toasted, take it out of the oven. Start by layering the brie slices inside the bread bowl, spreading them evenly across the bottom and up the sides.
2. Add the cranberry sauce. Spoon the cranberry sauce over the brie cheese, ensuring that it is spread out evenly.
3. Top with more brie. Add another layer of brie on top of the cranberry sauce, making sure it covers the cranberry layer completely.
4. Cover with the lid. Place the bread lid back on top of the stuffed bread, pressing it gently down.

Stage 3: Baking the Stuffed Bread

1. Bake the stuffed bread. Brush the outside of the bread with the remaining garlic herb oil and melted butter. Place the stuffed bread on a baking sheet and bake in the oven for 15-20 minutes, or until the brie is melted and the bread is golden brown and crispy.
2. Optional broil for extra crispness. For a more golden and crispy crust, you can switch the oven to broil for the last 2-3 minutes of baking, but be sure to keep a close eye on it to prevent burning.

Stage 4: Serving

1. Garnish and serve. Once the bread is done, remove it from the oven and let it cool slightly. Garnish with freshly chopped parsley for a burst of color and extra flavor.
2. Slice and enjoy. Slice the stuffed bread into wedges and serve immediately. The brie will be wonderfully melted and gooey, and the cranberry sauce will add a perfect balance of sweetness to the savory garlic and herbs.

Tips for the Best Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce:

• Choose a sturdy bread. Sourdough works best because it holds up well to the stuffing and has a tangy flavor that complements the creamy brie and sweet cranberry sauce.
• Use good-quality brie. Since brie is the star of this dish, choose a high-quality, creamy brie that will melt beautifully.
• Customize the stuffing. You can add extras to the stuffing, like caramelized onions, nuts (such as walnuts or pecans), or fresh herbs, to enhance the flavor.
• Serve as an appetizer or side dish. This stuffed bread works great as an appetizer, a side dish, or even a main course when served with a salad or roasted vegetables.

Final Thoughts:

This Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce is an indulgent and festive dish that combines rich, creamy brie with the sweet and tart flavor of cranberry sauce. The garlic and herb-infused bread adds another layer of savory goodness. It’s perfect for entertaining and will definitely be the star of any holiday gathering. Enjoy the warm, melty, and delicious bites of this show-stopping treat!