How to make the most delicious pull-apart bread with brie, pesto, bacon and red onion
Are you having drinks this weekend but have no idea what snacks and drinks to serve? Ramon Brugman comes to your rescue with his new cookbook, Borrelbijbel. He shares his favourite recipes and handy tips. Like this pull-apart bread with brie. Heavenly.
Ramon: “This pull-apart bread is very simple to make because you don’t have to knead any dough. You make it with a ready-made loaf of bread. You cut the bread crosswise, creating slits that you can fill with anything you like. You can vary endlessly: think of different types of cheese, cold cuts, roasted vegetables and fresh herbs. The only thing that really shouldn’t be missing is cheese, because that’s what makes this pull-apart bread deliciously gooey.”
How to make pull-apart bread with brie, pesto, bacon and red onion
- Preheat the oven to 180 °C.
- Using a sharp serrated knife, make cuts in the bread running parallel to each other, 2 cm apart. Do not cut all the way through the bread, but stop just above the bottom. Turn the bread a quarter turn and cut into it again every 2 cm, creating a crosshatch pattern.
- Cut the bacon slices in half lengthwise. Push them into the slits between the pieces of bread. Cut the brie into slices and push those into the slits between the pieces of bread as well. Cut the onion into rings and distribute the onion rings over the bread.
- Spoon a teaspoon of pesto here and there into the slits. Do the same with the grated cheese.
Tip: Buy a round loaf for this recipe and choose the type of bread yourself: white, brown, wholemeal or one with seeds and grains. Do not bake the bread at too high a temperature or for too long. The idea is for the cheese to melt; the bread is already baked.
Title: Borrelbijbel
Author: Ramon Brugman
Price: €33,99
Publisher: Carrera Culinair
Read also:
- You need this: Brie from the BBQ
- Tested: this is the tastiest (and nastiest!) brie from the supermarket
- Cheese heaven: how to make baked brie from the oven
