Pull-Apart Bread with Brie & Hot Pepper Bacon Jam
- 04 Mar, 2025
- Posted by: Julia Heffelfinger
Pull-Apart Bread with Brie & Hot Pepper Bacon Jam
Rated 5.0 stars by 1 users
Category
appetizers
Servings
6-8
This fully-loaded pull-apart bread is an excellent finger food for game day or an unexpected pairing with tomato soup! It is stuffed with our crowd-favorite Hot Pepper Bacon Jam, buttery brie, and more bacon for good measure. It is sweet, savory, smoky, and so delicious. For easy serving, be sure to slice the bread all the way down to the bottom crust without cutting through it. We also like to slice the brie while it’s still cold and slightly firmer. If you’re hosting a crowd, assemble this bread in advance, wrap it in foil, and store in your refrigerator until your guests arrive. Let it sit at room temperature while you preheat the oven, then bake!
Author:Julia Heffelfinger
Ingredients
1 large boule
½ cup (1 stick) unsalted butter
3 garlic cloves, finely grated
Kosher salt and freshly ground black pepper
One 8-ounce wheel brie, thinly sliced
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10.5 ounces Terrapin Ridge Farms Hot Pepper Bacon Jam
⅓ cup finely chopped cooked bacon (about 5 slices; optional)
Minced chives, for garnish (optional)
Directions
Preheat the oven to 375°. Using a serrated knife, crosshatch the boule, slicing every inch in both directions and making sure not to slice all the way through the bottom.
In a small saucepan, melt the butter over moderate heat. Add the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper. Remove from the heat and brush all over the bread, making sure to get inside the crosshatches.
Stuff each crosshatch with brie (tearing up pieces as needed), jam, and the bacon, if using. Wrap the bread completely in foil and transfer to a large, rimmed baking sheet. Bake until cheese is melted and bread is warm and toasty, about 20 minutes.
Unwrap the foil so the top of the bread is exposed and bake for about 5 minutes more, or until the top is golden brown and crusty and the cheese is melted. Let cool slightly, then garnish with minced chives and serve!
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