This easy garlic herb sourdough bread is a real treat! It’s soft, fluffy, and bursting with fantastic flavors from the herbs and garlic. Plus, the creamy brie and sweet cranberry make it even more special.
Seriously, who can resist that cheesy goodness? I love serving this bread warm. It’s perfect for sharing, but honestly, I can never resist sneaking a few slices for myself! 😋
Ingredients & Substitutions
Sourdough Loaf: This bread is best with a fresh sourdough loaf for its chewy crust and tangy flavor. If you can’t find sourdough, any crusty bread like French bread works too.
Brie Cheese: Brie adds creaminess, but you can swap it for Camembert or even a mild goat cheese if preferred.
Cranberries: Fresh cranberries give a bright tartness, but you can use dried cranberries if that’s what you have. Just soak them in warm water for about 10 minutes to plump them up.
Herbs: Fresh herbs make a big difference in flavor. If you’re out, try using Italian seasoning or whatever fresh herbs you enjoy. Parsley and chives are also lovely in this recipe!
Butter: For a lighter version, consider using olive oil instead of butter everywhere or try a plant-based butter to keep it dairy-free.
How Do You Cut Sourdough for Maximum Cheese and Sauce Delight?
Cutting the bread might feel tricky but it’s all about making those perfect slits. The key is to use a serrated knife that can easily slice without squashing the bread. Here’s how:
- Place the bread on a solid cutting board.
- Make diagonal cuts about 1-inch apart on top, being careful not to cut all the way through.
- Turn the loaf and make more diagonal cuts in the opposite direction, creating a crisscross pattern.
- This lets the garlic herb butter and toppings seep into the bread for amazing flavor!
Don’t rush! Take your time with the cuts to make sure you get all that delicious butter and toppings in every bite!
How to Make Easy Garlic Herb Sourdough Bread with Brie and Cranberry
Ingredients You’ll Need:
For the Bread:
- 1 sourdough loaf (about 12-14 oz)
- 8 oz Brie cheese, sliced or cut into cubes
For the Cranberry Sauce:
- 1 cup fresh or frozen cranberries
- 1/2 cup sugar
- 1/4 cup water
For the Garlic Herb Butter:
- 3 cloves garlic, minced
- 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
- 3 tbsp unsalted butter, softened
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This delicious recipe will take about 30 minutes of active prep time and around 25 minutes to bake. Include cooling time and you’re looking at about an hour in total. Perfect for a nice appetizer or snack!
Step-by-Step Instructions:
1. Make the Cranberry Sauce:
In a small saucepan, combine the cranberries, sugar, and water. Heat over medium, stirring occasionally, until the cranberries burst and thicken into a sauce, which should take about 10-12 minutes. Once done, remove from heat and let it cool.
2. Preheat the Oven:
Set your oven to 350°F (175°C) to preheat while you prepare the bread.
3. Prepare the Garlic Herb Butter:
In a small bowl, mix together the softened butter, minced garlic, chopped rosemary, thyme leaves, olive oil, salt, and pepper until everything is well combined.
4. Prepare the Sourdough Bread:
Place the sourdough loaf on a cutting board. Take a serrated knife and make diagonal cuts about 1-inch apart across the top of the bread. Cut almost, but not all the way through. Turn the bread 90 degrees and repeat to create a crisscross pattern.
5. Add the Garlic Herb Butter:
Gently open the slits and spread the garlic herb butter into each cut, making sure to get it in there for maximum flavor!
6. Add Brie and Cranberry:
Insert the Brie slices into the bread slits, spreading them out evenly. Spoon the cooled cranberry sauce generously over the top, pressing it slightly into the gaps.
7. Bake the Bread:
Wrap the loaf loosely in aluminum foil and place it on a baking sheet. Bake for 15 minutes covered. After that, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly, and the crust is golden brown.
8. Garnish and Serve:
Once baked, take it out of the oven and sprinkle with extra fresh thyme if you’d like. Serve warm and watch everyone pull apart those cheesy, garlicky pieces mixed with the sweet-tart cranberry. Enjoy this tasty treat during gatherings, holidays, or just a cozy night at home!
Enjoy your homemade garlic herb sourdough bread filled with Brie and cranberry goodness!
FAQ for Easy Garlic Herb Sourdough Bread with Brie and Cranberry
Can I Use Different Cheese?
Absolutely! While Brie is creamy and delicious, you can substitute it with Camembert for a similar flavor. If you’re looking for something with a firmer texture, gouda or a mild goat cheese would also work well!
Can I Make the Cranberry Sauce Ahead of Time?
Yes, you can prepare the cranberry sauce up to 2 days in advance! Just store it in the refrigerator in an airtight container and give it a quick stir before using it on your bread.
How Do I Store Leftovers?
If you happen to have leftovers (though that’s rare!), store them in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to keep the bread crust crispy and the cheese melty!
What If I Don’t Have Fresh Herbs?
No problem! If you don’t have fresh herbs, you can use dried herbs instead. For every tablespoon of fresh herbs, use about 1 teaspoon of dried herbs. Just remember to adjust to your taste as dried herbs can be more potent!
