No crackers are required for this tempting pull-apart brie appetizer made with berry delicious Martinelli’s Gold Medal Apple Juice. Fill a rustic bread boule loaf with brie and bake, then top with fruity cranberry sauce for a mouthwatering, melting appetizer they’ll love.
- Preheat oven to 350˚F. Line a baking sheet with parchment paper or a silpat.
- Add cranberry sauce, Martinelli’s Apple Juice, and orange zest to a saucepan over medium-high heat. Bring to a simmer and cook until thickened, about 5 minutes.
- Use a bread knife to slice off the top quarter of the bread. Place the wheel of brie on top and use it as a stencil to trace a circle around it with a knife. Set brie aside and scoop out the inner circle of the bread. Try to keep it intact so you can chop it into cubes to toast for dipping!
- Place bread in the center of the baking sheet. Cut slices all around the edges of the bread, about 1-2 inches apart. Do not cut all the way down, as you don’t want the bread to fall apart.
- Place brie in the center of the bread and top with half the fresh thyme leaves. Top with quick cranberry sauce and sprinkle with remaining thyme.
- Spread out the remaining cubes of bread on the baking sheet and spray lightly with cooking spray. Bake for 25 minutes, until bread is toasted. Drizzle with honey. Serve immediately with extra chunks of toasted bread.