Bacon Brie Pull Apart Bread
December 15, 2018
Baked brie is such a nostalgic holiday recipe. I’m taking it one step further with this Bacon Brie Pull Apart Bread. The recipe was made in partnership with Pompeian Olive Oil.
Every party MUST start off with appetizers. It’s something that you can’t skimp on because people come hungry. Appetizers allow them to eat while you bust it in the kitchen for the main entree followed by dessert.
Appetizers don’t have to be hard and this Bacon Brie Pull-Apart Bread is a crowd pleaser with minimum prep time. It even allows you time to enjoy a beverage with your guests.
I mean it has bacon and cheese… need I say more?!
You’ve seen the brie recipes topped with cranberry sauce or wrapped in a puff pastry. Now it’s time to make a different version by adding sourdough bread, bacon, and herbs for a cheesy appetizer recipe.
Before it hits the oven drizzle it with Pompeian’s Robust Extra Virgin Olive Oil. It has a full-bodied flavor and is extremely low in acidity. This olive oil is perfect for marinades, pasta, salad dressings and the topping to this Bacon Brie Pull Apart Bread.
For some of my other FAVORITE Pompeian recipes visit the links below.
ENJOY – Meagan
Bacon Brie Pull Apart Bread
Ingredients
- 2 slices of bacon, chopped
- 1 sourdough loaf of bread
- 5 ounces of brie cheese, chopped
- 1 teaspoon freshly chopped sage
- 1/2 teaspoon dried thyme
- Pompeian Robust Olive Oil for drizzle
Instructions
- Preheat oven to 350 degrees F.
- In a small skillet over medium heat, cook the bacon until brown and then remove.
- Cut the bread into 1 inch size cubes. Don't cut all the way through the bread so it will hold it's form.
- In a small bowl combine bacon, sage, and thyme.
- Add cheese into the cut pieces of the bread. Then top it off with the bacon and herbs.
- Drizzle the top with olive oil and then place into the oven.
- Bake for 12-15 minutes and then remove.
- Serve warm.
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