Brie and Jam Pull-Apart Bread (appetizer recipe)
This jammy, cheesy pull-apart bread is the ultimate appetizer, especially for the holidays. Soft brie, tart jam, and golden bread make it a festive tear-and-share recipe.
Servings 8 servings
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.
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 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.
