Pull Apart Brie Recipe
baguette, brie, bourbon apple chutney, hot-honey, candied pecans, parsley
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Ingredients
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Pull-Apart Bread & Assembly
Bourbon Apple Chutney
Method
Bourbon Apple Chutney
- 1
Cook aromatics and apples
Heat 1 tablespoon unsalted butter in a medium skillet over medium heat until foam subsides. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the diced apples and continue to cook, stirring, until apples begin to soften and edges turn golden, about 5–7 minutes.
- 2
Deglaze and simmer
Add the bourbon to deglaze the pan, scraping any browned bits, and allow it to reduce for 1 minute. Stir in the light brown sugar, apple cider vinegar, Dijon mustard, and fresh lemon juice until sugar dissolves.
- 3
Season and reduce
Add ground cinnamon, red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Reduce heat to low and simmer, stirring occasionally, until mixture is thick and chutney-like, about 8–10 minutes. Taste and adjust seasoning (more vinegar for brightness, more sugar for sweetness). Remove from heat and let cool slightly; chutney will thicken further as it cools.
Pull-Apart Bread & Assembly
- 4
Prepare oven and baguette
Preheat the oven to 375°F (190°C). Using a serrated knife, make diagonal cuts across the baguette about 1 inch apart, cutting almost through but leaving the base intact so slices are still attached (do not cut all the way through). Turn the baguette 90 degrees and make a second series of diagonal cuts to create a crosshatch of pull-apart pockets.
- 5
Make garlic-parsley butter
In a small bowl, combine 3 tablespoons melted unsalted butter with 1 teaspoon minced garlic and 2 tablespoons chopped fresh parsley. Stir to combine.
- 6
Assemble bread
Gently open the baguette cuts and brush or spoon the garlic-parsley butter into the cracks, making sure some butter penetrates into most pockets. Place the whole brie wheel into a larger central cut (or nestle it between slices near the center) so it becomes the pull-apart cheese focal point. Spoon 1/2 to 3/4 cup of the warm (or room temperature) bourbon apple chutney into several of the pockets and spread a thin layer on top of the brie. Distribute the coarsely chopped candied pecans into remaining pockets.
- 7
Bake
Wrap the bottom of the baguette lightly with foil (to catch any drips) and place the assembled baguette on a baking sheet. Bake in the preheated oven until the bread is warmed through, the brie is soft and beginning to ooze, and the top of the baguette is golden, about 12–15 minutes. If you prefer a more melted, gooey brie, bake up to 18 minutes, watching to prevent the baguette from over-browning.
- 8
- 9
Serve
Place on a cutting board and serve warm so guests can pull apart slices with pockets of melted brie, bourbon apple chutney, hot honey and candied pecans. Provide a small knife for spreading and extra chutney and hot honey on the side if desired.