Ingredients
Scale
- 1 loaf store-bought sourdough bread (unsliced)
- 6 oz Brie cheese, cut into cubes
- 1/2 cup cranberry sauce
- 1/2 cup unsalted butter, softened
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves, chopped
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together the softened butter, minced garlic, chopped parsley, thyme, salt, and pepper to create the garlic herb butter.
- Using a sharp bread knife, score the sourdough loaf into a crisscross pattern, cutting about 1-inch deep but not all the way through the bottom.
- Stuff the scored sections with Brie cheese cubes and cranberry sauce, filling each compartment generously.
- Brush the entire loaf generously with the garlic herb butter, making sure it gets into the cuts.
- Wrap the loaf loosely in foil and place it on a baking sheet. Bake for 10 minutes.
- Remove the foil and continue baking for another 15-20 minutes until the bread is golden and the cheese is melted and bubbly.
- Let it cool slightly before serving warm.
Notes
For best results, use a fresh loaf of sourdough. If you prefer a crispier crust, bake unwrapped for the last 10 minutes. Serve as an appetizer or with a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 8g
- Fat: 18g
- Carbohydrates: 28g
- Protein: 12g