This pull-apart bread, courtesy of The Tomato Stall (, is perfect for sharing with friends or loved ones. Combining the simple pleasures of cheese and bread, this recipe is a piece of heaven.

Tear and share bread the tomato stall
©The Tomato Stall
Tear and share bread - the tomato stall
Print Recipe
Nutrition Facts
Pull Apart Bread with Oak Smoked Isle of Wight Tomatoes and Brie
Amount Per Serving
Calories 352 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 63mg21%
Sodium 583mg25%
Potassium 1014mg29%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 1g1%
Protein 17g34%
Vitamin A 1133IU23%
Vitamin C 60mg73%
Calcium 155mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Pull Apart Bread with Oak Smoked Isle of Wight Tomatoes and Brie

Warm bread oozing with cheese, what could be better?
Prep Time15 minutes
Cook Time25 minutes
Course: Lunch, Party food, Side Dish, starter
Cuisine: British
Servings: 4 people
Calories: 352kcal
Author: The Tomato Stall


  • Bowl
  • Food processor


  • 1 loaf of bread large
  • 250 g brie or camembert cut into thin slices and then cut again into small strips
  • 230 g Isle of Wight oak smoked tomatoes or any sundried tomatoes
  • 1 tsp thyme leaves
  • 1-2 cloves garlic crushed


  • Preheat the oven to 180°c.
  • Cut thick slices, in a criss-cross pattern, a little more than halfwayinto the bread. Do not cut all the way through the bread. 
  • Drain the oil out of the tomatoes, place in a separate bowl and setaside. Remove the oak smoked tomatoes from the jar and place in a small foodprocessor (or on board if you are chopping them up by hand). Process, or chopuntil you get a thick paste.
  • Add the thyme leaves and crushed garlic to the tomatoes and add the reserved oil from the jar of tomatoes. Give this a good stir to combine.
  • Using a knife, spread the tomato paste into alternate cracks of the bread. Then push the slices of cheese into the remaining cuts of the bread.
  • Brush the top of the bread with any remaining oil that might be leftover.
  • Bake for about 25 minutes or until the cheese has become melted and thecrust is golden.


Calories: 352kcal | Carbohydrates: 18g | Protein: 17g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 583mg | Potassium: 1014mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1133IU | Vitamin C: 60mg | Calcium: 155mg | Iron: 2mg

This recipe is courtesy of The Tomato Stall ( 


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