Garlic Herb Sourdough Bread Stuffed with Brie and Cranberry Sauce

Prepare the Bread: Preheat your oven to 375°F (190°C). Using a serrated knife, carefully cut a round circle in the top of the sourdough bread and hollow out the inside, leaving about a 1-inch border around the edges. You’ll want to keep the top piece of bread as a lid for later. Set aside the bread pieces you removed (they can be used for dipping or making breadcrumbs).

Infuse the Bread with Garlic and Herbs: In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Brush the inside of the hollowed-out bread with this garlic herb mixture to infuse it with flavor.

Stuff the Bread: Layer the Brie cheese slices inside the hollowed-out bread. Spread a generous amount of cranberry sauce on top of the Brie, ensuring it’s evenly distributed. Add more Brie on top of the cranberry sauce for an extra cheesy experience. Cover the filling with the top of the bread to form a lid.

Bake the Bread: Place the stuffed bread on a baking sheet lined with parchment paper or lightly greased. Optionally, brush the top of the bread with a little melted butter to get a golden, crispy crust. Bake in the preheated oven for about 20-25 minutes, or until the bread is golden and crispy, and the Brie is melted and bubbly.

Serve: Once the bread is done, remove it from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley for a pop of color, and serve warm for the ultimate cheesy experience.

Serving and Storage Tips: