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Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Place the sourdough loaf on a board and score it in a crosshatch pattern, cutting deep enough to create pull-apart squares but not slicing through the bottom.
Gently separate the scored sections and tuck slices of Brie into the crevices.
Spoon cranberry sauce evenly into the cuts, nestling it between the cheese slices.
In a small bowl, combine melted butter, garlic, thyme, rosemary, salt, and pepper. Brush generously over the entire loaf, allowing it to drip into the cuts.
Transfer the loaf to the prepared baking sheet. Cover loosely with foil and bake for 15 minutes.
Remove foil and bake an additional 10–12 minutes, or until the cheese is melted and the crust is golden.
Garnish with fresh thyme and rosemary. Serve warm on a rustic board for a festive presentation.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 420 kcal (approx.) | Servings: 6–8 servings
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