Baked Brie Pull Apart Bread

This baked brie pull apart bread is one of those appetizers that always disappears fast at gatherings. I love how the gooey brie melts into the bread while the sweet jam, crunchy pecans, and fragrant rosemary create the perfect balance of flavors. It’s simple, impressive, and perfect for sharing.

Why You’ll Love This Recipe

I love this recipe because it’s both easy and indulgent. The bread becomes golden and crisp on the outside, while the brie inside turns irresistibly melty. The blueberry jam adds a fruity sweetness that pairs beautifully with the creamy cheese, and the rosemary and pecans give it a festive, rustic touch. It feels like comfort food, but with a bit of elegance too.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 13-oz wheel brie cheese
1 Boule bread
1/2 cup blueberry jam
1/2 cup pecans roughly chopped
Fresh rosemary chopped
Flakey salt
2 tbsp salted butter melted

Directions

1. I preheat the oven to 350°F (175°C).
2. I place the wheel of brie in the center of the boule bread and carefully cut a circle around it. I remove that section of bread so the brie fits snugly inside.
3. I score the remaining bread around the brie in a crisscross pattern, making sure not to cut all the way through.
4. I spread the blueberry jam over the top of the brie, then sprinkle on the chopped pecans and rosemary.
5. I brush the bread with melted butter and sprinkle it with flaky salt.
6. I bake for about 20–25 minutes, until the brie is melted and the bread is golden brown.
7. I serve immediately, pulling apart pieces of bread and dipping them into the melty brie.

Servings and Timing

This recipe serves about 6–8 people as an appetizer. It takes around 10 minutes to prepare and 20–25 minutes to bake, so I can have it ready in about 30–35 minutes total.

Variations

Sometimes I use fig jam or raspberry preserves instead of blueberry for a different flavor profile. I also like swapping pecans for walnuts or almonds. For a more savory version, I skip the jam and add caramelized onions or garlic butter. If I want extra richness, I drizzle honey over the top just before serving.

Storage/Reheating

This dish is best enjoyed fresh out of the oven. If I have leftovers, I wrap them tightly and store them in the refrigerator for up to 2 days. To reheat, I place the bread back in the oven at 325°F until warmed through and the cheese is melty again.

FAQs

Can I make this ahead of time?

I can prepare the bread and brie ahead, then bake it just before serving.

Can I use a different type of bread?

Yes, I sometimes use sourdough or ciabatta if I can’t find a boule.

What other jams work well?

Fig, raspberry, apricot, or even cranberry jam pair beautifully with brie.

Can I use unsalted butter instead of salted?

Yes, I just add a little extra flaky salt to balance the flavors.

Can I make this nut-free?

Yes, I simply leave out the pecans or replace them with seeds like sunflower or pumpkin seeds.

How do I keep the brie from leaking out?

I make sure the bread cavity is snug so the brie stays contained as it melts.

Can I add garlic to this recipe?

Yes, brushing garlic butter onto the bread before baking adds an amazing flavor.

Can I cook this on a grill instead of an oven?

Yes, I wrap it in foil and place it on indirect heat until the cheese melts.

What’s the best way to serve it?

I love serving it warm in the center of the table so everyone can pull pieces of bread and dip.

Can I use a smaller wheel of brie?

Yes, but I adjust the size of the bread loaf and reduce baking time slightly.

Conclusion

I love how this baked brie pull apart bread turns a simple loaf and a wheel of cheese into a show-stopping appetizer. The combination of sweet jam, crunchy nuts, and gooey brie makes it a crowd-pleaser every time. It’s quick to prepare, fun to eat, and always a highlight of any gathering.

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