Rosemary Honey Brie Pull-Apart Bread with Maple Walnuts

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Looking for an appetizer that is always a hit for your next get-together? Try this Rosemary Honey Brie Pull-Apart Bread with Maple Walnuts. People can not get enough of it, always fighting for the last bite. It tastes absolutely amazing and is hands down one of the easiest tastiest recipes we have ever made. The honey, rosemary, and maple walnuts go so perfectly together, then just add that melted, velvety, brie and you have the perfect sweet and salty buttery, gooey, cheesy bite. The look of amazement in peoples faces when they see this always brings a smile to our faces, little do they know its just 5 ingredients and takes about 20 minutes to put together. Give this a try for your next occasion, or just for yourself (nobody’s looking).

This is what you will need to make our Rosemary Honey Brie Pull-Apart Bread with Maple Walnuts

Things to keep in mind

  • The Brie: The star of the show. We unfortunately, do not have many options in the region when it comes to Brie. Here are some tips though. It is best to look for a Brie that has not been aged. The flavor of aged brie is a bit off-putting to some. So if you are serving this to guests the safer bet is to go for the younger. You can also try looking for a double cream Brie. What does double cream Brie mean? It means more cream, which is more fat, which is yummier, and more melty. We are about to eat bread stuffed with cheese, get the double cream, no ones looking.
  • The Preserve: Brie goes amazing with something sweet and a bit acidic. Traditionally preserve is what is served alongside it. You can purchase the preserve of your choice. But the ones that go best are all from the berry family; blackcurrant, raspberry, cherry, cranberry, and blackberry all work well. Feel free to try fig or apricot also.

The Maple Walnuts

These are addictive, good luck trying to restrain yourself from eating them while we get the other components ready.

Prepare a piece of parchment paper. Heat up a small pan on medium-high heat. Once it is hot add in the walnuts along with the maple syrup and a pinch of salt. Keep moving them around with a spatula until the maple syrup starts to caramelize and sticks to the walnuts. When no moisture seems to be present and the maple has become thick turn them out onto your prepared parchment paper. With a spatula spread them out in a single layer and let cool.

The Hot Honey

This is optional but the heat from the chili and the sweetness from the honey play so well together with all the flavors in this bread. If you like spicy-sweet combinations this is going to be a nice surprise for you.

Mix together 2 tbsp of honey with a teaspoon of your favorite hot sauce. If your honey is too thick warm it up a bit on the stovetop or microwave.

Slicing your bread.

Sourdough or French loaf would work best in this rosemary honey brie pull-apart bread. In regards to the shape, we think visually a round loaf looks better, but an oval shape could work also.

Place your round bread on a cutting board. Using a bread knife carefully start to cut diagonal lines across the whole slice of bread leaving about (2.5-3cm) between each slice. Make sure you stop before you reach the bottom of the bread. Turn the bread around and make the same diagonal cut lines in the opposite direction. Your bread should look similar to the picture below.

Lets stuff this baby

Ingredients:

  • Maple Walnuts
  • Brie
  • Rosemary
  • Honey
  • Sliced Butter

Place the slices of butter deep into the seams we cut earlier. Remove the rind of your brie as best you can, and cut into large chunks. Stuff all the seams with brie. Make sure you get deep down. You might need two chunks in each seem depending on how big your bread is. Stick the pieces of rosemary all around into the cheese and crevices, don’t forget the deeper areas. Break apart the walnut halves and place them all around in the same way. Drizzle the whole thing liberally with the honey.

Baking the Brie

This rosemary honey brie pull-apart bread is best served straight out of the oven. The cheese needs be hot and gooey.

Place your loaf onto a baking sheet and bake at 175°C for 15 minutes or until the brie has completely melted. Serve immediately with extra walnuts, blackberry (cherry, black current) preserve, regular honey, and our hot honey.

You can easily premake this, just leave out the honey drizzle and refrigerate. Then when you are ready to eat, remove from the fridge, drizzle with honey, and bake for 15-20 minutes. It might take a little longer depending on how long it was in your fridge.

If you try this Rosemary Honey Brie Pull-Apart Bread with Maple Walnuts, let us know! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.

Rosemary Honey Brie Pull-Apart Bread with Maple Walnuts

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients

Maple Walnuts

  • ¼ cup maple syrup
  • 150 grams walnut halves 1 ½ cups
  • 1 pinch salt

Pull apart bread

  • 28 grams butter sliced about 2 tbsp sliced
  • 1 round sourdough or french loaf
  • 500 grams brie
  • 2 sprigs rosemary remove from stem
  • 3 tbsp honey

Hot honey

  • 2 tbsp honey
  • 1 tsp hot sauce of your choice

Instructions

  • Preheat your oven to 175°C

Maple Walnuts

  • Prepare a piece of parchment.
  • Heat up a small pan on medium-high heat. Once it is hot add in the walnuts along with the maple syrup and a pinch of salt. Keep moving around with a spatula until the maple syrup starts to caramelize and stick to the walnuts. When no moisture seems to be present and the maple has become thick turn out onto your prepared baking sheet in a single layer and let cool.

Pull-Apart Brie

  • Place your round bread on a cutting board. Using a bread knife carefully start to cut diagonal lines across the whole slice of bread leave about 2.5-3cm between each slice. Make sure you stop before you reach the bottom of the bread. Turn the bread around and make the same diagonal cut lines in the opposite direction.
  • Place the slices of butter deep into the seams we cut earlier.
  • Remove the rind of your brie as best you can, cut into large chunks.
  • Stuff all the seams with brie. Make sure you get deep down. You might need two chunks in each seem depending on how big your bread is.
  • Stick the pieces of rosemary all around into the the cheese and crevices.
  • Break apart the walnut halves and place them around in the same way.
  • Drizzle the whole thing liberally with the honey.
  • Place on a baking sheet and bake for 15 minutes or until the brie has completely melted . Serve immediately with extra walnuts, blackberry (cherry, black current) preserve, regular honey, and our hot honey.

Hot Honey (optional)

  • Add the honey with chili sauce. Mix well. If your honey is too thick warm it up a bit on the stovetop or microwave.

Notes

You can easily premake this, just leave out the honey drizzle and refrigerate. Then when your ready to eat, remove from the fridge, drizzle with honey, and bake for 15 -20 minutes or until the brie has completely melted. It might take a little longer depending on how long its been in the fridge
Course: Appetizer, Side Dish, Snack

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