Sourdough Stuffed with Brie

This festive stuffed sourdough creation transforms an ordinary loaf into a show-stopping appetizer that balances tangy sourdough with creamy brie and sweet-tart cranberry. The aromatic herb butter infuses every bite with savory goodness, making it impossible to stop at just one slice.

I first made this recipe for a holiday gathering when I needed something special but didn't have hours to spend in the kitchen. The moment I pulled it from the oven, the incredible aroma filled the house, and my guests couldn't wait to dig in.

Ingredients

• Sourdough loaf: Choose a round, sturdy loaf with a good crust that will hold the filling without becoming soggy
• Brie cheese: Look for a wheel that feels slightly soft when pressed gently, indicating perfect ripeness
• Cranberry sauce: Homemade offers more control over sweetness, but quality store-bought works wonderfully too
• Fresh herbs: Using fresh rather than dried herbs makes a noticeable difference in the aromatic quality
• Unsalted butter: Allows you to control the salt level perfectly
• Garlic: Fresh cloves provide much more flavor than pre-minced options
• Olive oil: A light drizzle helps achieve that perfect golden crust
• Salt and pepper: Crucial for balancing the sweetness of the cranberry

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F and give it plenty of time to reach temperature. This moderate heat allows the cheese to melt perfectly without burning the bread crust. Position your rack in the middle of the oven for the most even heating.

Prepare the Sourdough:

Using a sharp serrated knife, carefully cut about 1 inch from the top of the loaf to create a lid. Work slowly and keep the cut level. Next, hollow out the inside by gently pulling out chunks of bread, leaving about a 1-inch border all around. Save these bread pieces for making croutons or breadcrumbs.

Create the Herb Butter:

In a bowl, combine the melted butter with minced garlic and finely chopped rosemary and thyme. The warm butter will help release the essential oils from the herbs, intensifying their flavor. Season with salt and pepper, tasting as you go to ensure perfect balance.

Prepare the Filling:

Gently mix the brie chunks with cranberry sauce. Be careful not to overmix as you want distinct pockets of cheese and sauce. The brie should be cold from the refrigerator so it's easier to cut into chunks, but allow it to sit at room temperature for about 10 minutes before mixing.

Assemble Your Creation:

Use a pastry brush to thoroughly coat the inside of the bread bowl with the herb butter mixture, ensuring every surface is covered. This creates a moisture barrier and adds flavor. Spoon the brie and cranberry mixture into the cavity, pressing down lightly to eliminate air pockets.

Finish and Bake:

Replace the bread lid and brush the entire exterior with remaining herb butter and a light drizzle of olive oil. Wrap the loaf completely in foil, which traps steam and helps melt the cheese. Place on a baking sheet to catch any potential drips.

Unwrap and Serve:

After baking, carefully unwrap the foil and let the bread rest for 5-7 minutes before cutting. This allows the cheese to set slightly so it doesn't all run out with the first slice. Cut into wedges using a serrated knife with a gentle sawing motion.

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The first time I made this recipe, I accidentally forgot to remove the rind from the brie, and it created a delightful textural contrast that my family now requests. Sometimes kitchen mistakes lead to wonderful discoveries!

Make-Ahead Options

This stuffed bread can be fully assembled up to 24 hours before baking. Simply prepare everything as directed, but instead of baking, wrap tightly in plastic wrap and refrigerate. When ready to serve, remove from the refrigerator 30 minutes before baking to take the chill off, then proceed with the original baking instructions. You may need to add 5-7 minutes to the baking time if starting with a chilled loaf.

Perfect Pairings

This stuffed bread pairs beautifully with a crisp green salad dressed simply with lemon and olive oil. The acidity cuts through the richness of the cheese perfectly. For beverages, a medium-bodied red wine like Pinot Noir complements the cranberry notes, while a sparkling cider offers a non-alcoholic option that enhances the festive feel of this dish.

Customization Ideas

While the brie and cranberry combination is classic, this recipe provides a wonderful template for experimentation. Try substituting Camembert for a stronger flavor, or replace cranberry with fig jam for a different sweetness profile. For a savory variation, omit the cranberry sauce and substitute with caramelized onions and thyme. The technique remains the same regardless of your filling choices.

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This recipe is sure to be the highlight of any festive gathering, leaving your guests raving and asking for seconds.

Frequently Asked Questions

→ Can I use a different type of bread for this dish?

Yes, while sourdough provides excellent structure and flavor, you can substitute with other crusty bread varieties like ciabatta, boule, or a round country loaf. Just ensure the bread is sturdy enough to hold the filling.

→ What can I substitute for Brie cheese?

If Brie isn't available, try Camembert, which melts similarly. For different flavors, consider soft goat cheese, fontina, or even mozzarella. Each cheese will create a unique taste profile with the cranberry sauce.

→ Can I prepare this dish ahead of time?

You can assemble the stuffed bread up to 24 hours in advance. Prepare everything but don't bake it - instead, wrap tightly and refrigerate. Allow it to come to room temperature for about 30 minutes before baking as directed.

→ What can I do with the bread I removed from the center?

Don't waste those bread pieces! Toss them with olive oil, salt, and herbs, then toast in the oven to make homemade croutons. Alternatively, use them for breadcrumbs or bread pudding.

→ What side dishes pair well with this stuffed bread?

This bread works wonderfully with light sides like arugula salad with vinaigrette, roasted vegetables, or a simple soup. For a more substantial meal, serve alongside roasted chicken or as part of a charcuterie spread.

→ Can I freeze leftover stuffed bread?

While you can freeze leftovers, the texture may change slightly upon thawing. Wrap tightly in foil and freeze for up to 1 month. Reheat in a 325°F oven until warmed through for best results.