Chef Karen’s Holiday Pull-Apart Cheesy Bread

Chef Karen’s Holiday Favorite: Pull-Apart Cheesy Bread with Camembert and Pomegranate-Cranberry Compote

The holidays are a time for indulgence, family, and, of course, delicious food! Chef Karen’s Pull-Apart Cheesy Bread with Camembert and Pomegranate-Cranberry Compote is the perfect dish to share. It combines the richness of Camembert with a tangy, spiced cranberry compote and a sweet pomegranate glaze, all wrapped in warm, golden bread. This festive dish is perfect for a cozy night in or as a showstopper at your next holiday gathering.

Let’s dive into how you can make this holiday-inspired dish that’s sure to become a favorite at your table.

Ingredients You’ll Need:

For the Cranberry Compote:

• 1 cup fresh cranberries
• 1 cup Final Final red wine
• 1/2 cup sugar
• Zest and juice of 1 orange
• 1/2 cup seedless raspberry preserves

For the Pomegranate Glaze:

• 2 cups POM juice
• 1/2 cup white sugar
• Zest and juice of 1 orange
• 1 cinnamon stick

For the Camembert-Stuffed Demi Baguettes:

• 1 demi baguette (or more depending on servings)
• 1 wheel of Camembert cheese (cut into 1/4 inch slices)
• Olive oil for brushing
• Fresh basil, chopped (for garnish)
• Pomegranate seeds (for garnish)

Directions:

Make the Cranberry Compote:

1. In a medium saucepan, combine the cranberries, Final Final red wine, sugar, orange zest, and orange juice.
2. Cook over medium heat, stirring occasionally until the cranberries begin to pop.
3. Stir in the seedless raspberry preserves and cook for another 5 minutes. Once the compote thickens, remove from heat and set aside.

Prepare the Pomegranate Glaze:

1. In a separate saucepan, combine POM juice, white sugar, orange zest, orange juice, and the cinnamon stick.
2. Bring the mixture to a boil, then reduce heat and simmer until it thickens into a glaze (about 15-20 minutes). Remove from heat and set aside to cool.

Prepare the Baguette:

1. Slice the demi baguette into 3/4 inch slices without cutting all the way through, leaving the base intact.
2. Spread a generous amount of cranberry compote between each slice.
3. Place a 1/4 inch slice of Camembert cheese between each layer of bread.
4. Brush the top of the baguette with olive oil.

Bake the Bread:

1. Wrap the baguette in aluminum foil and bake at 375°F for 10-15 minutes.
2. After 15 minutes, open the foil and bake for an additional 5 minutes to crisp up the bread.

Finishing Touches:

1. Remove the bread from the oven and drizzle with the pomegranate glaze.
2. Garnish with fresh pomegranate seeds and chopped basil for a festive and flavorful touch.

We love how this dish perfectly blends the sweet and savory elements of the holiday season. The cranberry compote, with its blend of tart cranberries, raspberry preserves, and a splash of Final Final wine, brings a rich, vibrant flavor to the dish. The creamy Camembert adds a luxurious texture, while the pomegranate glaze adds a sweet and tangy finish.
Paired with a glass of our Final-Final red blend, this dish is a true holiday indulgence.

Celebrate the Season with Us

Be sure to stop by EFESTĒ in Woodinville during happy hour on Thursdays from 4-6 pm and Fridays from 12-6 pm to enjoy Chef Karen’s signature creations!

Recreate this delicious treat at at home using this recipe and share your creation by tagging us on social media—we can’t wait to see how you bring this festive treat to life! @efestewines @efestewinery #howiefeste