Recipes

RECIPE: Apple, Honey & Brie Cheesy Pull-Apart Bread

apple and honey bread

Don’t you love when you whip up a recipe that looks really impressive, but was actually a total cinch to make? This is one of those recipes.

This ooey, gooey, sweet and savory pull-apart bread goes great with a glass of wine and close friends. But it also serves as a fun, crowd-pleasing appetizer for Rosh Hashanah gatherings (if you’re serving a dairy meal).

If brie isn’t your thing, swap it out for cheddar. And if you want to make this dish really, really Jewy, you can use a round challah.

INGREDIENTS

1 round loaf sourdough bread (or other round crusty bread)

½ cup (1 stick) unsalted butter

2 sprigs fresh thyme

1 sprig fresh rosemary

Pinch of sea salt

½ apple, sliced thin

½ lb brie cheese, cut into thin 1 inch slices

2 Tbsp honey

Thick sea salt (optional)

bread

DIRECTIONS

Preheat oven to 375 degrees. Line a baking sheet with tin foil.

In a microwave safe bowl, melt butter at 30 second intervals. Add fresh thyme and generous pinch of salt.

Using a serrated knife, cut the top of bread diagonally in one direction, then diagonally in the other direction, creating a criss-cross. Be careful not to cut all the way through. Gently fan the bread out slightly to accentuate the squares of bread.

Pour butter mixture all across the top of bread and into the crevices.

Place slices of brie and apple in between all the squares of bread. There is no such thing as too much in this step. Just stuff as much as you can.

Drizzle with honey and top with thick sea salt if desired. You can also add some additional herbs at this point on top, but it’s not necessary.

Place bread on top of foil lined baking sheet. Cover loosely with another piece of tin foil. Bake for 10 minutes.

Remove piece of foil. Bake another 10 minutes, until bread is golden and crisp, and cheese is oozing. Serve immediately.


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Shannon Sarna

Shannon Sarna is Editor of The Nosher. Born to an Italian mother who loved to bake, a Jewish father who loved to experiment, and a food chemist grandfather, loving and experimenting with diverse foods is simply in her blood. Her writing and recipes have been featured in Tablet Magazine, JTA News, New Jersey Monthly Magazine, The Jewish Week, Joy of Kosher Magazine, Vinepair, Modern Loss and Buzzfeed. She graduated from Smith College in Northampton, MA with a degree in Comparative Government and Spanish Language and Literature and lives in South Orange, NJ with her husband, daughters and rescue dogs. To see what Shannon is cooking and eating, follow her on Twitter and Instagram.

The opinions expressed here are the personal views of the author. Comments are moderated, so use your inside voices, keep your hands to yourself, and no, we're not interested in herbal supplements.

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