Ingredients:
– 1 large round sourdough bread loaf
– 1 cup fresh cranberry sauce (store-bought or homemade)
– 8 oz Brie cheese, cut into slices
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
– 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
– Salt and pepper to taste
– Optional: additional herbs for garnish
Instructions:
- Preheat the Oven:
– Preheat your oven to 350°F (175°C).
- Prepare the Bread:
– Take the sourdough loaf and carefully cut a circular top off the bread. Remove some of the inside bread to create a hollow space for the filling, being careful not to pierce the crust.
- Make the Garlic Herb Butter:
– In a small bowl, mix the softened butter with minced garlic, chopped rosemary, thyme, salt, and pepper until well combined.
- Assemble the Stuffing:
– Spread the garlic herb butter inside the hollowed-out bread. Layer the Brie slices evenly over the buttered bread, followed by the cranberry sauce. You can add more cheese or sauce to your liking.
- Replace the Top:
– Place the cut-off top back on the bread loaf.
- Wrap and Bake:
– Wrap the entire loaf in aluminum foil and place it on a baking sheet. Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and the bread is warmed through.
- Serve:
– Carefully unwrap the foil and let it cool for a few minutes. Serve warm, cutting into wedges to share. You can garnish with additional fresh herbs if desired.
Enjoy!
