Name: California Grape & Brie Pull Apart Sourdough
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 large round loaf sourdough bread; 3/4 cup California grapes (quartered); 8 ounces Brie cheese (cut into cubes); 1 stick unsalted butter (melted); 1 teaspoon fresh thyme; honey to drizzle

I love hosting big meals for the holidays.

But to be honest, I always forget about the apps. I get so excited about the meal and dessert that appetizers often fall to the wayside.

As a result, I end up haphazardly putting out some crackers and hummus. Or nothing at all (because let’s be real, dinner with little kids starts early anyway!).

Not this year though. This year, I made the most incredible pull-apart sourdough situation.

I served it as an appetizer for the holidays and not only was it completely demolished, but my guests were completely enamored with it. They couldn’t believe it was homemade!

And, for how amazing and impressive this bread comes out, it couldn’t be easier to make. It’s truly SO simple.

If you’ve never roasted California grapes before, they’re absolutely delicious this way. Roasting grapes really brings out their sweetness.

Of course, grapes pair perfectly with most cheeses, and especially Brie. The saltiness from the cheese and sweetness of the grapes is chef’s kiss together.

Drizzle with honey before serving and you’ve got a sweet and savory appetizer that’s bound to be a huge hit.

Prep ingredients & preheat the oven

Preheat the oven to 350 F.

Slice the sourdough

Slice the sourdough horizontally and vertically to create small cubes, making sure not to slice all the way to the bottom of the bread.

Stuff the pockets

Stuff each pocket with some of the brie and sliced grapes.

Prepare the butter

Add the melted butter to a bowl with the thyme and mix to combine.

Brush the butter on top

Brush the mixture all over the top of the bread, making sure to cover each of the pockets well.

Bake

Wrap the loaf in foil and bake in the preheated oven for 20 minutes.

Drizzle & garnish

Drizzle with honey and garnish with additional thyme.

Serve

Serve as an appetizer or side dish.

Notes

Sourdough: Make sure to use a round loaf of sourdough. For a smaller crowd, you can use a smaller loaf.
Grapes: I used red California grapes in this recipe. Red grapes are best here!
Brie: Brie cheese roasts really well with the grapes.
Butter: While you can use olive oil if you prefer, butter adds a delicious creaminess and sweetness to the bread once it’s baked.
Honey: I love the little touch of sweetness that a drizzle of honey adds. Use at your discretion!
Storage: This bread is best served right after making. To make it ahead of time, prepare it and wrap it in foil and store in the fridge. Bake it in the oven before serving. You can also bake it ahead of time, store in the fridge, and give it a few extra minutes in the oven before serving.