Cheese, Garlic & Rosemary Pull-Apart Bread
Created by ImPat on November 22, 2018
- Servings: 6
- Prep Time: 15m
- Cook Time: 35m
- Recipe #30972
Ingredients
- 1 large (520 grams) sourdough bread (specified)
- 2 cups coarsely grated provolone cheese
- 3/4 cup finely grated Parmesan cheese
- 75 grams butter, melted
- 4 cloves garlic, minced
- 1 tablespoon finely chopped fresh rosemary
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: Using a serrated knife, cut loaf crossways into 2cm-wide slices, about three-quarters of the way through, not to the base and repeat process, cutting loaf lengthways into 2cm-wide slices.
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Step 2: To make filling, combine all ingredients in a medium bowl and mix well.
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Step 3: Place an 80cm piece of foil onto a large oven tray and place loaf in the centre and spoon filling evenly over top, pushing mixture into cuts and then fold over foil to enclose.
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Step 4: Cook in a moderate oven (180C) for 15 minutes and then remove from oven.
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Step 5: Open foil and scrunch around the base of loaf and return to oven and cook for a further 20 minutes, or until loaf is crisp and cheese is melted and then let stand for 5 minutes before serving.
Nutritional Facts
- Serving Size: 1 (154.9 g)
- Calories 489.4
- Total Fat - 21.2 g
- Saturated Fat - 12.9 g
- Cholesterol - 55.9 mg
- Sodium - 826.5 mg
- Total Carbohydrate - 50.7 g
- Dietary Fiber - 2.1 g
- Sugars - 2.6 g
- Protein - 24.5 g
- Calcium - 513.6 mg
- Iron - 3.3 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.4 mg