Chef notes
My Cranberry-Brie Pull-Apart Bread has been such a hit with family and friends that I just knew I had to create a savory version for folks who prefer something on the salty side. I’ve always liked to make my own herby olive oil that people can dip bread into and this is almost like a one-handed version of that! My husband Eric always has different herbs growing in the garden, like rosemary and parsley. Those happen to go great with garlic and I just love garlic. So I tried it with my favorite cheeses and and it turned out just beautifully.
Swap Option: Use 1/2 cup grated Parmesan cheese in place of cubed brie cheese.
Ingredients
- 1 round loaf French bread
- 6 tablespoons unsalted butter, melted and cooled
- 3 cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon kosher salt
- 1 (16-ounce) wheel brie cheese, cubed
- 1 cup shredded mozzarella cheese
Preparation
1.Preheat the oven to 350 F.
2.Slice the bread both horizontally and vertically in 1-inch sections 2 to 3 inches deep to make a grid of 1-inch bread cubes. Do not slice all the way through! The loaf should still be intact. Place the bread on a baking sheet and side aside.
3.In a small bowl, combine the butter, garlic, rosemary, parsley and salt. Spoon or brush the dough with the butter-herb mixture.
4.Fill the crevices with the cubed brie and mozzarella and cover the bread with foil.
5.Bake until the cheese is melted and gooey, 15 to 20 minutes. Let your guests serve themselves by pulling apart pieces of the bread.
