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Brie and Cranberry Stuffed Sourdough Bread

A rustic sourdough loaf scored into a pull-apart pattern, filled with rich Brie cheese, vibrant cranberry sauce, and brushed with aromatic garlic herb butter before baking to golden, melty perfection

  • Total Time: 45 minutes
  • Yield: 6-8 1x

Ingredients

Scale
  • 1 pound sourdough dough (active and risen)
  • 4 ounces Brie cheese, sliced
  • 1/2 cup cranberry sauce
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh herbs (like thyme and rosemary), chopped
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 450°F (230°C).
  2. Prepare the garlic herb butter by melting the butter and mixing in minced garlic, chopped herbs, salt, and pepper.
  3. Score the risen sourdough dough into a grid pattern, but do not cut all the way through.
  4. Stuff the slices with Brie cheese and cranberry sauce, alternating as you go.
  5. Brush the top generously with the garlic herb butter.
  6. Bake for 25-30 minutes until golden and the cheese is melty.
  7. Allow to cool slightly before pulling apart and serving.

Notes

For best results, use a high-hydration sourdough dough. The cranberry sauce can be homemade or store-bought.

  • Author: Chef Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Appetizer
  • Cuisine: American

Nutrition

  • Calories: 280
  • Sugar: 8g
  • Fat: 12g
  • Carbohydrates: 35g
  • Protein: 10g