Roasted Garlic and Brie Pull Apart Bread

I’ve been seeing pull apart bread everywhere. It is all over Pinterest. I first saw it on Beantown Baker’s site where she made a Cheesy Mushroom Pull Apart Bread. One look and the ideas started to flood in. The one I finally decided to make was this Roasted Garlic and Brie Pull Apart Bread. It is fantastic. Cheesy. Garlicky. And super easy to make.

I have been really excited to make this for a long time. But for some reason I just never got around to it, until last weekend. One pull of the bread revealed fantastic roasted garlic cheesy goodness and the only thing I could think of was “Why oh why did I wait so long?!”

And now that I know just how easy and delicious pull apart bread is, look out, I think I’ll be sharing many more variations in the future.

Roasted Garlic and Brie Pull Apart Bread Recipe

Serves 4-6 Prep Time: Cook Time:

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

1

Preheat oven to 400 degrees.

2

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.

3

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.

4

Melt the remaining 7 tablespoons of butter with roasted garlic cloves in a saucepan over medium-low heat.

5

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.

6

Press diced brie into the cuts of the bread. Wrap the bread in aluminum foil and bake for 15 minutes.

7

Uncover and bake for 10 more minutes. Turn on the broiler and broil for 2 minutes or until the cheese is bubbly.

8

Remove from oven, sprinkle parsley on top. Serve.

Notes

Enjoy!

Leave a Comment

  • Reply
    Carla
    January 29, 2015 at 8:28 pm

    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.

    • Reply
      Deseree
      January 29, 2015 at 9:34 pm

      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!

      • Reply
        Carla
        January 29, 2015 at 10:42 pm

        Great! Thank you!

        • Reply
          Deseree
          January 30, 2015 at 12:00 am

          You’re welcome! Enjoy :)

  • Reply
    Pacco
    May 18, 2014 at 4:47 pm

    good recipe ? any comments ?

  • Reply
    Y
    February 28, 2013 at 11:59 am

    Wow. This looks amazing! I had to share this on BlogHer’s Facebook page.

  • Reply
    Denise
    February 28, 2013 at 8:39 am

    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!

  • Reply
    Zoe
    February 27, 2013 at 1:48 pm

    Definitely trying this this weekend.

  • Reply
    Emilee
    February 27, 2013 at 1:21 pm

    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

  • Reply
    StephenC
    February 27, 2013 at 11:27 am

    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.