This is a sponsored post. I received product to make this recipe. All opinions are my own.
Can you believe it’s already Day 3 of #AppleWeek? It’s halfway over, sadly. Time certainly flies when you’re having fun, especially when apples are involved. Brie is probably my favorite cheese. I think this is now my third recipe on the blog that uses brie. Brie and apples are another match made in heaven. Cheesy brie and apple pull apart bread is a delicious appetizer that combines this pair in a delicious way.
Once we were back home after Hurricane Irma, we got together to with our neighbors for some stress relief. I made this appetizer to take to their house and it was a hit. They asked for the recipe and I came home with an empty dish.
I used the honeycrisp from Rainier Fruit. The sourdough loaf fit perfectly into my new, beautiful watercolor Pyrex pie plate. If you’ve not seen the collection yet, they are much prettier in person. While you could certainly put the loaf on a foil lined baking sheet, I thought this dish was perfect not only to catch the melted butter but also to use as the serving dish. It’s really that lovely.
A couple of notes about the recipe: I didn’t peel the apples. Because they are sliced so thinly they don’t need to be peeled. That saved some time. I got out my trusty mandolin to get the slices so thin. I wanted them uniform size.
Ingredients
- 1 round loaf sourdough bread
- 1 stick unsalted butter
- 1 1/2 Rainier Fruit Honeycrisp Apples, thinly sliced (I used my mandolin)
- 7 ounce round Brie cheese, sliced thin
Instructions
- Preheat oven to 375 degrees F.
- Using a serrated knife cut the top of the bread diagonally in one direction, then diagonally in the other direction, creating a criss-cross. Do not cut all the way through the bottom of the loaf. Gently fan out the loaf to show the squares or bread.
- Place bread in a round Pyrex glass dish.
- Melt butter and pour over bread getting into each of the cuts. On one side of each cut wedge an apple and a cheese slice. Use all of the cheese and apple slices. There's no such thing as too much.
- Cover bread with foil and bake for 10 minutes. Remove foil and bake another 10 minutes until bread is golden and crispy and cheese has melted.
- Serve immediately.
Don’t forget to enter the giveaway for amazing prizes from our sponsors: Rodelle Vanilla, Rainier Fruit, Flahavan’s Irish Oatmeal, Pyrex and Chicago Cutlery, Veggie Wash, Dreamfarm and Casabella. The link to the prizes is here. Enter to win a the bottom of this post.
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This recipe for Cordon Bleu Appetizers has been in my “to try” file for years. By years I mean years. I’ve seen it often in my file but never made it. Then I had so much ham leftover from Easter I froze some of it and thought, I’m finally going to make this nibble! I did make it recently when our neighbors came over for a spontaneous happy hour a few weekends ago. I must say, they were well received by our guests. Not one was left. Serve them warm from the oven or at room temperature.
