Holiday Jam & Brie Pull-Apart Bread
1 large loaf of sourdough bread, unsliced
1 jar American Spoon Holiday Jam
1 wheel brie cheese (16 ounces), cut in ½-inch cubes3 tablespoons extra virgin olive oil
2 tablespoons fresh thyme, roughly chopped
2 tablespoons fresh rosemary, roughly chopped
½ cup pumpkin seeds
Preparation Time: 45 minutes
1. Preheat oven to 350 degrees. Using a serrated knife, slice loaf in 1-inch increments, going as far down to the base as possible without slicing through the bottom. Rotate loaf 90 degrees and repeat slices to create a crosshatch pattern.
2. Stuff each crosshatch with a cube of brie. In a small bowl, whisk together the olive oil, thyme, and rosemary then drizzle over the loaf, letting the herb oil run into the openings. Dollop the Holiday Jam into the crevasses around the cheese, then sprinkle the pumpkin seeds over top.
3. Wrap the loaf in aluminum foil, place on sheet tray and bake for 15 minutes. Increase oven temperature to 425 degrees. Unwrap the aluminum foil from the loaf and bake for another 10 minutes, or until starting to get brown and crispy.
4. Remove from oven and let cool for a few minutes before serving.