Description
Strawberry Brie Pull-Apart Bread with Pistachio Crunch is a warm, irresistible sharing appetiser made with crisp sourdough, gooey melted Brie, sweet fresh strawberries, crunchy pistachios, fresh thyme, and a glossy strawberry honey drizzle.
Ingredients
For the Bread:
1 round sourdough boule, about 1 lb (450 g)
8 oz (225 g) Brie cheese, cut into small cubes
1 cup fresh strawberries, finely diced
2 tablespoons unsalted butter, melted
⅓ cup pistachios, finely chopped
1 tablespoon honey
½ teaspoon fresh thyme leaves
Pinch of sea salt
Freshly cracked black pepper, to taste
For the Strawberry Honey Drizzle:
2 tablespoons honey
1 tablespoon strawberry jam or preserves
1 teaspoon fresh lemon juice
Instructions
Preheat the oven to 375°F (190°C). Place the sourdough boule on a baking sheet.
Using a sharp knife, carefully cut deep diagonal slices across the bread without cutting completely through the bottom. Turn the loaf and repeat in the opposite direction to create a grid pattern.
Gently tuck the Brie cubes and finely diced strawberries into the cuts of the sourdough, distributing them evenly throughout the loaf.
Sprinkle the chopped pistachios into the spaces between the sections.
Drizzle the melted butter over the entire loaf, making sure some reaches down into the cuts.
Drizzle with the tablespoon of honey and sprinkle with fresh thyme, sea salt, and black pepper.
Loosely wrap the stuffed boule in aluminium foil and bake for 15 minutes.
Remove the foil and return the bread to the oven.
Bake for another 8–10 minutes, until the Brie is melted and the bread is crisp around the edges.
While the bread bakes, combine the honey, strawberry jam or preserves, and lemon juice in a small saucepan.
Warm gently over low heat for 1–2 minutes, stirring until smooth and glossy.
Remove the bread from the oven and drizzle generously with the strawberry honey mixture.
Finish with extra chopped pistachios and fresh thyme if desired.
Serve immediately while the Brie is warm and gooey.
Notes
Choose a sturdy round sourdough boule that can hold the fillings.
Do not cut completely through the base of the bread.
Distribute the Brie evenly so it melts throughout the loaf.
Use finely diced strawberries so they fit neatly into the cuts.
Keep the loaf covered with foil during the first baking stage to prevent excessive browning.
Drizzle the strawberry honey just before serving for the best finish.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean