Description

This Cranberry Goat Cheese Sourdough recipe features a rustic sourdough loaf sliced but left whole for easy pull-apart eating. The loaf is generously filled with creamy, tangy goat cheese, sweet dried cranberries, crunchy nuts, and fragrant fresh thyme, then baked until warm and golden. A final drizzle of honey adds a lovely touch of sweetness, perfect as a comforting appetizer or snack.

Ingredients

Scale

For the Sourdough Loaf

1 round sourdough loaf

For the Filling

113 grams goat cheese, softened
60 milliliters dried cranberries
30 milliliters chopped pecans or walnuts
30 milliliters butter, melted
5 milliliters fresh thyme leaves (optional)
Honey, for drizzling

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Instructions

Prepare Oven: Preheat your oven to 175°C to ensure it is at the right temperature for baking the sourdough loaf.
Slice Bread: Carefully cut the sourdough loaf into approximately 2.5 cm thick slices. Be sure not to cut all the way through the base so the loaf remains intact for pulling apart later.
Add Filling: Spread softened goat cheese generously between each slice. Evenly tuck dried cranberries and chopped nuts into the gaps throughout the loaf segments, distributing the flavors well.
Season and Butter: Drizzle the melted butter over the top of the loaf. If using, sprinkle fresh thyme leaves evenly for an aromatic herb note.
Bake: Wrap the prepared loaf in foil and place it on a baking tray. Bake for 15 to 20 minutes to warm through. Then remove the foil and bake uncovered for another 10 minutes until the crust turns golden and slightly crisp.
Finish and Serve: Remove from oven and drizzle honey over the warm loaf. Serve immediately to enjoy the contrasting textures and balance of sweet and savory flavors.

Notes

Use a sharp serrated knife to slice the sourdough loaf to maintain clean cuts without crushing the bread.
For a nuttier flavor, toast the pecans or walnuts lightly before adding them to the filling.
Fresh thyme leaves enhance the aroma but can be omitted if unavailable or if you prefer a milder herb flavor.
This dish is best served warm immediately after baking for the ideal texture and flavor balance.
Leftovers can be reheated wrapped in foil at low temperature but may lose some crispness.