Buttery, cheesy, and oh so garlicky. This Roasted Garlic and Brie Pull Apart Bread is finger food at it’s most decadent. And it is SO easy to make!
When it comes to cheesy, carb decadence, it does not get much better than this Roasted Garlic and Brie Pull Apart Bread. It is loaded with creamy brie, sweet roasted garlic and butter. I am telling you guys, you need this easy appetizer in your life ASAP.
And not only is it delicious and simple to make, this bread is a stunner. It’s one of those dishes that will wow your guests but is incredibly for you to make.
Let’s get to it and I’ll walk you through exactly how to make it!
First things first you might be asking yourself “what is pull apart bread?”: It’s a bread that is cut into little cubes that you can eat with your hands. But it’s not just bread. Pull apart breads are generally stuffed with all kinds of deliciousness so that when you pull out a piece of bread you get other bits of goodness too.
In this case, when you pull up a perfect cube of garlic pull apart bread, you get a buttery piece of bread with creamy brie and sweet roasted garlic. It. Is. Heavenly.
What ingredients do you need to make garlic pull apart bread?
One of the great things about this recipe, and so many of the recipes you’ll find here on Life’s Ambrosia is that you only need a handful of ingredients. For this recipe you’ll need:
- ROUND BREAD LOAF: This can be sourdough or any rustic loaf of bread. You want the outside to be crusty and the inside soft.
- DOUBLE CREAM BRIE: A wheel of double cream brie with the rind removed. The rind of brie is edible but for this recipe I like to remove as much as possible to allow it melt really well into the bread.
- ROASTED GARLIC: This recipe calls for roasting the garlic yourself but if you can buy some pre-made that would work just fine.
- BUTTER: You can use salted or unsalted.
- PARSLEY: To add a pop of color after cooking.
How To Make Roasted Garlic Pull Apart Bread:
- If you are roasting the garlic, you’ll want to roast it first. Preheat oven to 400 degrees. Cut 1/4 inch off the top of the garlic. Place on aluminum foil. Top with 1 tablespoon butter, lemon juice and sprinkle of kosher salt. Cook for 45 minutes or until garlic bulbs are soft and golden in color. Allow to cool completely then use a fork to remove the cloves.
- Slice the bread vertically and horizontally being careful to not cut all the way through the bread, stop about 1/4 inch from the bottom of the loaf. Place on a sheet of aluminum foil.
- Melt remaining butter with roasted garlic in a medium saucepan over medium-low heat.
- Pour melted butter over the top of the sliced sourdough, gently parting the bread to make sure the butter works its way in to all the little spaces.
- Press diced brie into the cuts of the bread. Wrap in aluminum foil and bake for 15 minutes at 350 degrees.
- Uncover and bake for 10 more minutes. Turn on the broiler and broil for 2 minutes or until the cheese is bubbly. Sprinkle with parsley and serve.
This bread is best eaten right away. A task that is seldom a problem! If, and it’s a big if, you have leftovers, wrap the bread in aluminum foil and refrigerate. Then when are ready, simply reheat the bread at 350 degrees until it’s warmed through and cheese is melted.
You can serve this as an appetizer or alongside a salad drizzled with Garlic Vinaigrette and make a meal out of it. Whatever you do, you need to make this Roasted Garlic and Brie Pull Apart Bread ASAP. Trust me.
NOTE: This post was originally written in 2013. It was updated with new photos and nutrition information in 2021.
Looking for more easy party appetizers for your next girls night, party or holiday celebration? Try these:
Servings
Ingredients
- 1 large sourdough boule
- 1 bulb garlic
- 8 tablespoons butter (divided)
- 1 teaspoon lemon juice
- kosher salt
- 8 ounces double creme brie cheese (rind removed)
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400 degrees.
- Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place 1 tablespoon butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 45 minutes or until garlic cloves are soft and golden in color. Allow to cool. Remove cloves with a fork. Reduce oven temperature to 350 degrees.
- Slice the bread vertically and horizontally being careful to not cut all the way through the bread, stop about 1/4 inch from the bottom of the loaf. Place on a sheet of aluminum foil.
- Melt the remaining 7 tablespoons of butter with roasted garlic cloves in a saucepan over medium-low heat.
Pour melted butter over the top of the sliced sourdough, gently parting the bread to make sure the butter works its way in to all the little spaces.
Press diced brie into the cuts of the bread. Wrap the bread in aluminum foil and bake for 15 minutes.
- Uncover and bake for 10 more minutes. Turn on the broiler and broil for 2 minutes or until the cheese is bubbly.
- Remove from oven, sprinkle parsley on top. Serve.
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So happy you enjoyed this, SJR! And I am loving the changes you made. You’ll have to let me know if you end up trying those other cheeses. I’d love to hear how it goes!
Made this tonight. I mashed the roasted garlic cloves and added it to the melted margarine (instead of butter) along with fresh minced basil. I also also added onion powder and paprika to that mixture, and then spooned it into the open sections; my husband meticulously placed the brie into each section. This was mind-blowing…too good, actually! Next time, I may try either Butterkase or Fontina cheese.
[…] 7. Roasted Garlic And Brie Pull-Apart Bread […]
[…] 7. Roasted Garlic And Brie Pull-Apart Bread […]
Oh that sounds perfect!!
Am going to serve this with chicken salad on a bed of lettuce. Don’t you know that this will top off this chicken salad get together with the girls. Add a glass of wine and boy, won’t I be the Queen Bee!😂😂😂😂
Hi Manisha! I have never done that so I am not sure but I would think that you will simply need to cook it longer in the aluminum foil and cook it at a lower temp because you’ll be cooking it longer. I would start with a lower temperature, 350ish and then start checking it after 30 minutes. You want it to get warm and melty before everything starts to brown. Once it’s warm and the cheese has started to melt, then uncover it. I hope this helps!
If I want to freeze it and cook right out of freezer, is there any Diff cooking method?
[…] A full head of garlic, butter, lemon juice, salt, double crème brie, and fresh parsley make this sourdough bread a walk to remember. Get the recipe. […]
[…] Roasted Garlic and Brie Pull Apart Bread […]
You’re welcome! Enjoy :)
Great! Thank you!
Carla- I think you could make it all the way up to wrapping it in foil in step 6. Then finish it once you get to your destination. It might take a little longer to cook because it will be cooler but other then that I think it should work just fine!
Any suggestions on how to make this and then transport it to a super bowl party? Wondering how far I can go with the recipe then finish at my destination.
[…] OK, very naughty but it’s a special movie which demands a pretty ridiculous snack. It’s Roasted Garlic and Brie Pull Apart Bread from the awesome Life’s Ambrosia. Image: Life’s […]
[…] I came up with the recipe myself, but it came from Life’s Ambrosia. Here is the recipe for Garlic and Brie Pull Apart Bread. That’s right, garlic AND brie. The creamy smoothness of the brie really highlights the […]
good recipe ? any comments ?
[…] Garlic and Brie Stuffed Bread Apr11 Pinterest, you are bad for my arteries. It was this photo thanks to Deseree Kazda of Life’s Ambrosia blog that sealed my fate for me. This recipe uses roasted garlic butter and brie to stuff the bread, but […]
Wow. This looks amazing! I had to share this on BlogHer’s Facebook page.
Never thought of making pull apart with a boule – so much easier then the way I make it! Love this idea. And the garlic and brie just seals the deal!
Definitely trying this this weekend.
this looks AMAZING. Bread, cheese, and garlic… three of my favorite things! Though, I would make one change… instead of 4-6 servings, ONE serving, all for ME! lol
Here’s yet another thing I have never even contemplated making. This post has changed all that. When I roast garlic I prefer to cut it across the middle and roast the two halves separately so as not to waste any of it.