If you're a fan of cheese, bread and fruit, this is the perfect appetizer for the holidays. Or for other occasions, if you change the type of jam, as it works with different flavors. People will be impressed when they see it, warm and oozing cheese, and even more when they pull a bite. What they won't realize is how easy and fun it is to make.
Showstopper appetizer
I didn't know whether to add this beauty to the appetizer archives since it's not old-fashioned or vintage.
And it barely makes it into the modern vintage category. But it's such a festive, impressive-looking, delicious and perfect to share appetizer recipe, that it was inevitable.
It's the more rustic and shareable cousin to the classic puff pastry brie bites, which are more cocktail-friendly. This bread is a crowd-pleasing appetizer loaf with pockets of melted brie and fruit, which can get a tad messy to eat. And that's what makes it wonderful.
Testing Notes
Choose a bread that doesn't have a very thick crust. It should be crusty, like artisan bread. I like sourdough loaves for this recipe when the crust is not extremely thick and hard before you toast it. I don't recommend those.
Don't cut all the way through: The most important step is to slice the grid pattern without cutting through the bottom crust. This creates the "pull-apart" effect, while keeping the loaf intact, allowing you to serve it one piece.
Chill the brie: Cubing the cheese while it's well-chilled makes it much easier to handle and stuff into the bread's crevices. Don't remove all the rind; it's edible and helps the cheese keep some of its shape when melted. I remove the sides but not the top and bottom.
Don't overdo it with the amount of jam, unless you want a very sweet bread. This is a savory-sweet appetizer, and a balance is what we're after.
A two-stage bake is key: Baking the loaf covered in foil first allows the cheese to melt into a gooey, molten core without the top burning. The final few minutes uncovered are essential for creating that perfectly golden and crispy crust.
But don't overbake it after you remove the foil, so the crust doesn't get too thick. It's not nice to bite into it. Also, the brie sometimes completely melts when you cook it for too long. You'll be wondering where it is.
FAQ
Can I use a different cheese?
Camembert is an excellent direct substitute for Brie. For a different flavor profile, a mix of shredded mozzarella (for the pull) and Gruyère or sharp cheddar (for the flavor) would also be delicious.
Can I change the jam?
Absolutely! Fig jam, apricot preserves, or even a spicy pepper jelly would be fantastic alternatives to raspberry.
Baking it ahead is not recommended, but you can cut and stuff the bread, then wrap it tightly in plastic wrap and refrigerate it for up to 24 hours. Let it sit at room temperature for 30 minutes before baking as directed. This appetizer is best baked and served immediately for the ultimate cheese-pull experience.
Process steps
Cut the bread
Use a sharp bread knife, cut slits, grid or crisscross style. They should be bite-sized pieces.
Don't reach the bottom of the bread, but leave about ½ inch so the loaf stays whole.
Chilled cheese pieces
Don't forget to cut and briefly freeze the Brie cheese before placing it between slits.
Brush with butter
After you add the jam bits, the whole bread is brushed with melted butter. It adds flavor and will create that fantastic, shiny crust.
Wrap in foil
This is a necessary step, or the loaf will burn before it warms fully, and the cheese will melt so much that it will almost disappear. So, don't skip it.
Paula's Tip
I like to serve it straight from the oven, with small cocktail or dessert forks. It's less messy than tearing it with your hand, though it sometimes happens when it's just the family.
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Brie and Jam Pull-Apart Bread (appetizer recipe)
Ingredients
- 8 ounces Brie cheese, chilled and cubed
- 1 pound round loaf of country or artisan bread
- ½ cup good-quality cranberry or raspberry jam
- ½ cup walnuts or pecans, chopped
- 1 tablespoon finely chopped fresh rosemary
- ¼ cup unsalted butter, melted
- flaky sea salt, for finishing, optional
Instructions
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Make sure the 8 ounces Brie cheese is cut into small cubes and chilled or frozen for about 10 minutes.
Cut the Bread:
- Place a 1 pound round loaf of country or artisan bread on a cutting board. Using a serrated bread knife, make diagonal cuts across the bread about 1 inch apart, stopping before you cut all the way through the bottom crust. Leave about a half-inch of the base intact. Rotate the loaf 90 degrees and make another set of diagonal cuts to create a crosshatch or diamond pattern.
Stuff the Bread:
- Carefully open the cracks you've created with your fingers. First, stuff the cubes of Brie deep into all the crevices. Next, spoon small dollops of the ½ cup good-quality cranberry or raspberry jam evenly throughout the cuts. Finally, sprinkle ½ cup walnuts or pecans, chopped, and 1 tablespoon finely chopped fresh rosemary into the cracks.
- Gently brush ¼ cup unsalted butter, melted, all over the top of the bread, allowing it to seep into the cuts.
First Bake (covered):
- Cover the loaf loosely with aluminum foil. This allows the cheese to melt fully without the top of the bread burning. Bake for 15-20 minutes.
Second Bake (uncovered):
- Remove the aluminum foil. Return the bread to the oven and bake for an additional 10 minutes or so, until the top is golden-brown and crispy, and the cheese is melted and bubbly. Be careful, as Brie cheese can become almost translucent if it's too melted.
- Remove from the oven and let it cool for just a few minutes, as it will be extremely hot.
- If desired, sprinkle with flaky sea salt. Serve immediately on a large platter or wooden board for the best gooey, cheese-pull experience.
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