This ooey, gooey, toasted pull apart brie bread is the perfect side for your holiday dinner!
Every year on my very veggie Thanksgiving, I serve a ton of dishes from dips, apps, pasta, even pizza, but the one item that’s a staple, is always some sort of bread! I feel like you just always need a bread dish on the side to complete this meal. The one special bread I make for most Thanksgivings, is my pull apart brie bread! It’s so delicious, slathered in roasted garlic butter, parsley, and melty, ooey, gooey, brie cheese! The best part is, you can just pull out pieces as you eat it! It’s fun and simple and doesn’t take much time to make! You can roast garlic beforehand and keep it ready for whenever you want to use it; this also helps make the process a little quicker. The best part about this recipe is that it is also super versatile! I’ve made it with a few different types of bread and also stuffed it with mozzarella cheese. It comes out great any way you choose to make it!
Here’s a few tips to help you with this recipe:
- Roast the garlic beforehand so it cuts down time when you’re ready to make it
- A sourdough boule is the best type of bread to use for this recipe but any crusty, round, or oval bread will work
- Use a brush or a small spatula to help brush the butter mixture throughout the bread
- Make sure the brie is fully melted before removing from the oven!
DID YOU MAKE THIS RECIPE?
Don’t forget to take a picture and tag me if you make this recipe! I love seeing all of your creations! I hope you guys will give this one a try and love it as much as me and my family do! We’ve been enjoying this as a side for over 6 years now and it’s always a hit! Give it a try and let me know how you like it! Happy eating, friends!
Pull Apart Brie Bread
Ingredients
- 1 round sourdough boule
- 1/2 lb brie cheese
- 4 tbsp butter
- 4 cloves roasted garlic
- handful fresh parsley chopped
Instructions
- To roast garlic, gut off bottom of garlic bulb, wrap in foil and roast in oven at 375 degrees for 25-30 minutes and then leave the oven on
- In the meanwhile, make slits in the sourdough boule. Make horizontal slits and vertical slits so it almost looks like a checker board
- Melt the butter in a bowl and mix with parsley and crushed roasted garlic and cut the brie about an inch wide and a 1/4 inch thick
- Spread the butter mixture between each of the bread slits and then stuff a piece of brie throughout each of the slits or as many as can fit. Spread any remaining butter mixture all over top of bread
- Wrap the bread in foil, fully covered and bake in oven for 20-25 minutes or until bread is toasty and cheese is melted
- Serve immediately!
Notes
- Sourdough boule works best for this recipe but you can also use any other crusty round or oval bread loaf as well
