This pull-apart bread, courtesy of The Tomato Stall (thetomatostall.co.uk), is perfect for sharing with friends or loved ones. Combining the simple pleasures of cheese and bread, this recipe is a piece of heaven.
Pull Apart Bread with Oak Smoked Isle of Wight Tomatoes and Brie
Equipment
- Bowl
- Food processor
Ingredients
- 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
Method
- 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.
Nutrition
This recipe is courtesy of The Tomato Stall (thetomatostall.co.uk).
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Last update on 2024-04-09 / Affiliate links / Images from Amazon Product Advertising API
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