Everywhere I go, I am offered garlic bread. It tastes ok but sometimes the garlic is overwhelming and the aftertaste can make me a bit nauseous. I created this fresh and delicious pull-apart alternative with some of my favourite ingredients, sundried tomatoes, basil and cheese.
The tomato and basil paste soaks into the bread and the flavours really complement each other.
The cheese really is the star of the show. It oozes throughout the bread and the sight of the golden bubbling cheese makes the mouth water. Cheddar is my favourite cheese but the addition of the Brie helps with the stretchy pull-apart experience. The two cheeses work together very well. Every time I serve this, it is really well received and there is usually a fight for the last piece!
A serving of this really is a slice of cheesy heaven.
- 1 crusty loaf
- 150 g Brie
- 200 mature cheddar
- 10-12 sun-dried tomatoes
- 5 tablespoons of the sun-dried tomato oil
- 10 basil leaves
- A few grinds of black pepper
- Cut through the loaf diagonally in slices to nearly the bottom of it, without cutting all the way through
- Cut through on the opposite diagonal in slices, nearly to the bottom of the loaf
- blend the sun-dried tomatoes, oil and basil leaves into a paste
- grate the cheddar and cut the brie into small pieces and mix together
- push the mixture into all the cuts in the bread, making sure it spread evenly all over and down to the base of the loaf. Shove the cheese mix into all the cuts
- wrap in tin foil and bake in the oven at 180C for 30 minutes
- Remove the foil and continue to bake uncovered for a further 15 minutes or until the cheese is golden and bubbling
- serve and let your guests pull it apart!
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