This Pistachio Pear and Brie Stuffed Sourdough is one of those recipes that disappears in minutes — because honestly, who can resist warm, melty brie, sweet pear preserves, and crunchy pistachios all baked inside a crusty loaf of sourdough?
Why We Love This Amazing Pistachio Pear and Brie Stuffed Sourdough
Oh my goodness… this fantastic stuffed bread is a new favorite! So mouth-wateringly delicious! And yes, I’m absolutely sure mouth-wateringly is NOT a real word–but for this recipe, we are making an exception.
Every few months, I like to browse the gourmet cheese section at the grocery store. I like to experiment with different cheeses and try them out to expose myself and my family to the wide world of cheese. Typically, I go for the small cuts of various cheese wedges that have been marked down, either on a sale or because their time is drawing nigh. I also like to ask questions and get serving recommendations from the cheese experts there.
A few weeks ago, I struck up a conversation with the young person behind the cheese counter (You can see a video of her explaining it on our Instagram page!) Her name is Abby and I think I might dub her the “Cheese Whisperer”. Seriously, the more I learned about her and what she does with cheese, the more I liked her and wanted to know ALL her cheesy secrets!
She shared how she likes to stuff sourdough loaves with all kinds of combinations–both savory and sweet. Well, my mind got running and I immediately thought of the Honey Pear & Rosemary Preserves I had just made. Before I knew it, I was just as excited as her–and asking her if I could video her wisdom to share with all of you!
This Pistachio Pear and Brie Stuffed Sourdough was my first attempt. I thought it tasted pretty delicious, but I also know that sometimes the cook can be a little biased. So I called my neighbor– a certified foodie with a refined palate and always willing to be my taste-tester. Plus, she has a large family…so lots of opinions were readily available!
I wish I would have recorded her reaction on the first bite! Within minutes, the entire loaf was nearly gone, and there were only 4 of us there at the time. Needless to say, this recipe was declared an instant winner and has earned it’s place in the “family favorite” recipe hall of fame.
Tips for Success
- Don’t skip the foil: It keeps the bread soft on the outside while the inside melts perfectly.
- Add a drizzle: Finish with a little extra honey when serving for a touch of shine and sweetness.
- Use quality brie: Double or triple cream brie melts beautifully and gives that rich, buttery texture.
- Make it your own: Swap pistachios for pecans or walnuts, or try fig or cranberry preserves instead of pear.
- Serving idea: Add apple slices or crackers around the bread bowl for dipping variety.
Serving Suggestions
- Serve as a holiday appetizer or centerpiece for your next party.
- Pair with a charcuterie board — it’s the perfect gooey, sweet element.
- Take it camping or tailgating — it bakes beautifully wrapped in foil over the grill or campfire.
- Serve with fresh fruit, crackers, or baguette slices for an easy crowd-pleaser.
Storage & Make-Ahead Tips
- Make ahead: Assemble the bread up to a day in advance, wrap tightly in foil, and refrigerate. Bake just before serving.
- Reheat: Rewrap leftovers in foil and warm at 350°F for 10–15 minutes, or until cheese is melted again.
- Storage: Best eaten fresh! Leftovers can be refrigerated for up to 2 days.
More Delicious and Impressive Appetizer Recipes:
This Pistachio Pear and Brie Stuffed Sourdough is a total showstopper that’s actually really simple to make. A round of sourdough, layer in creamy brie, spoon over your Honey Pear & Rosemary Preserves, sprinkle some pistachios, wrap it up, and bake. When it comes out, the cheese is gooey, the bread is toasty, and the whole thing smells incredible.
Perfect for holiday entertaining, game day snacking, or an easy weekend appetizer, this recipe looks fancy but takes minimal effort — and it’s a great way to use up your homemade preserves. Everyone can tear off pieces of bread and dip right into the cheesy, sweet, and nutty center. Hope you give it a try– let us know in the comments!
Pistachio Pear & Brie Stuffed Sourdough
This Pistachio Pear & Brie Stuffed Sourdough is one of those recipes that disappears in minutes — because honestly, who can resist warm, melty brie, sweet pear preserves, and crunchy pistachios all baked inside a crusty loaf of sourdough?
Servings: 6
- 1 8-inch round loaf sourdough bread
- 1/2 lb double cream brie cheese, with rind on
- 6-8 oz homemade pear preserves get the recipe here
- 1/4-1/2 cup roasted pistachios chopped
- heavy duty aluminum foil
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Preheat the oven to 400 degrees.
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Prepare the bread: Cut a circle from the top of the loaf. Remove the top and hollow out the inside, leaving a 1-inch shell. Reserve the bread pieces for dipping.
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Add the cheese: Slice the brie into 1 inch pieces. Layer them into the bread bowl, pressing to fill all the edges. (You can double this up if you really love cheese!)
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Add the toppings: Spread the pear preserves evenly over the cheese, then sprinkle with the chopped pistachios. Cut the bread top down to about 1 inch, then place back on the loaf.
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Wrap in foil: Wrap the entire loaf tightly with heavy duty foil, tightly sealing the seams.
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Bake: Place on a baking sheet and bake for 25-30 minutes, or until the cheese is melted and gooey.
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Serve warm: Remove the foil, place on a serving board, and use the reserved bread pieces to dip into the melted cheese and preserves.
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