Garlic Herb Sourdough Brie (Print Version)
# Ingredients:
→ Bread Base
01 -
1 medium-sized sourdough loaf
→ Filling
02 -
1 cup Brie cheese, rind removed and cut into chunks
03 -
1/2 cup cranberry sauce (homemade or store-bought)
→ Herb Butter Mixture
04 -
4 cloves garlic, minced
05 -
2 tablespoons fresh rosemary, chopped
06 -
2 tablespoons fresh thyme, chopped
07 -
1/4 cup unsalted butter, melted
08 -
Salt and pepper, to taste
→ Finishing Touches
09 -
Olive oil, for drizzling
10 -
Fresh parsley, for garnish (optional)
# Instructions:
01 -
Preheat your oven to 175°C (350°F).
02 -
Using a serrated bread knife, carefully slice the top off the sourdough loaf to create a lid. Gently hollow out the inside of the loaf, creating enough space for the filling while ensuring the outer crust remains intact. Set the bread lid and removed bread aside.
03 -
In a small mixing bowl, combine the melted butter, minced garlic, chopped rosemary, and chopped thyme. Season with salt and pepper to taste.
04 -
In a separate bowl, gently mix the Brie cheese chunks with cranberry sauce until evenly combined.
05 -
Brush the inside of the hollowed-out sourdough generously with the garlic herb butter. Fill the cavity with the Brie and cranberry mixture, pressing down gently to pack it in evenly.
06 -
Replace the bread lid. Drizzle olive oil over the exterior of the loaf and brush with any remaining garlic herb butter.
07 -
Wrap the stuffed loaf in aluminum foil and place on a baking sheet. Bake for 25-30 minutes until the bread is golden and heated through.
08 -
Remove foil and allow to cool slightly. If desired, garnish with fresh parsley. Slice into wedges and serve warm, allowing the melted Brie and cranberry sauce to ooze out.
# Notes:
01 -
The hollowed-out bread pieces can be toasted and served alongside the stuffed loaf for dipping.
02 -
For best results, use a firm sourdough that will hold its shape when hollowed.