Warm Sourdough Pull Apart Bread with Cheese and Jam
Pull apart bread doesn’t last long when brie and jam are involved. Picture warm sourdough stuffed with gooey cheese and just enough sweetness. It’s the easiest appetizer, no fancy steps, no pile of dishes, just melty goodness in under 30 minutes.
Ingredients
- 1 pound round sourdough loaf of bread
- ¼ cup butter (melted)
- 1 teaspoon fresh rosemary (chopped)
- 16 ounces brie
- ½ cup red raspberry jam
- 3 tablespoons brown sugar
- 2 tablespoons butter (melted)
- ¼ cup pecans (chopped)
Instructions
- Preheat oven to 350º. Butter or spray a large 9 x 13 inch casserole dish
- Slice the bread in 1-2 inch horizontal slices then slice it vertically being careful not to cut all the way through the loaf
- Add fresh rosemary to the melted butter and Brush the mixture into the cracks of the bread
- Cut the brie into 1 inch pieces and push about ¾’s of them down into the cracks of the bread. Spoon the jam into the cracks of the bread on top of the cheese. Push the remaining brie on top of the jam
- Combine 2 tablespoons of melted butter with brown sugar and pecans and sprinkle it over the loaf
- Bake uncovered for 15-20 minutes until the brie has melted and the brown sugar has caramelized.
Barbara's Notes + Tips
- A serrated knife is the easiest way to cut the loaf.
- You can use any type of jam or try cranberry sauce.
- Serve warm, if the cheese cools, place it back in the oven for a few minutes.
- Serve this right out of the parchment paper that it bakes on.
Nutrition
Calories: 517kcal | Carbohydrates: 49g | Protein: 18g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 774mg | Potassium: 190mg | Fiber: 2g | Sugar: 18g | Vitamin A: 602IU | Vitamin C: 2mg | Calcium: 147mg | Iron: 3mg
