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.
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)
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.