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

Nutrition Facts

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.

Warm bread oozing with cheese, what could be better?

Prep Time15

Cook Time25

Course: Lunch, Party food, Side Dish, starter

Cuisine: British

Servings: people

Calories: 352kcal

Author: The Tomato Stall

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.