A variation on the Baked brie with red pepper jelly appetizer that is often served as an entertaining appetizer. The addition of the garlic bread flavour and texture with the pecans is delicious. Keep a Furlani Garlic Bread in the freezer and a brie in the fridge for a quick appetizer to throw together when friends drop by.
Prep Time: 15 minutes
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Cook Time: 20 minutes
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Total Time: 35 minutes
Preheat oven to 350°F. Place the two halves of garlic bread on a parchment-lined baking sheet. Bake bread for 5 minutes or until just soft. Remove from oven and let cool for 10 minutes.
When cool to the touch, transfer the bread to a cutting board.
Make 2 shallow cuts the length of the loaf in the interior bottom half. Be careful not to cut all the way through to the bottom. Cut horizontal slices every 1” to create 1” cubes, careful not to cut all the way through to the bottom of the bread.
Repeat the same technique with the exterior top half of the loaf. Make 2 shallow cuts the length on the exterior of the top half of the loaf. Cut horizontal slices every 1”, carefully scoring the bread into 1” cubes. Be careful not to cut all the way through the bread.
Return the two halves of the loaf back to the baking sheet.
With a pastry brush, brush 1/2 of the jelly to the bottom half of the loaf. Repeat with the remaining jelly on the exterior of the top half.
Cut the brie into 14 slices. Cut each slice into 1/2” pieces. Each piece will be roughly 1/8”x1/2”.
With a butter knife to help, gently open up the cuts in the bread, and wedge the brie pieces in. Equally, divide the cheese between the top and bottom half of the loaf.
Sprinkle 1/4 cup of the pecan pieces and 1 tbsp of the rosemary over the cheese on the bottom loaf. Gently place the top half onto the bottom half of the loaf, and sprinkle 2 tbsp remaining pecan pieces and 1 tbsp of rosemary.
Bake for 15 minutes or until the cheese has gently melted and the garlic bread is fragrant and toasted.
Let cool for a few minutes before serving.
