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Cheese and Garlic Pull-Apart Bread with Hot Tomato Chutney
By Anjelica Alanne
Cheese and Garlic Pull-Apart Bread with Hot Tomato Chutney
In this recipe
Like Garry this Hot Tomato Chutney is anything but bland
Preparation time:
5 mins
Cooking time:
15 mins
4 - 6
  • 1 large Vienna loaf
  • 80g butter, softened
  • small handful parsley, chopped
  • 2 cloves garlic, crushed
  • 80g parmesan, grated
  • ½ jar Beerenberg Hot Tomato Chutney

Preheat the oven to 180°C and lay a large piece of aluminium foil on a baking tray. Prepare the loaf by slicing on a diagonal into 3cm diamonds. Slice the bread only three quarters of the way through so the loaf still holds together.

In a small bowl, mix the butter, parsley, garlic and parmesan. Spread the garlic butter down each slice in the loaf. Follow with the Beerenberg Hot Tomato Chutney, spreading down each slice.

Place on the baking tray and wrap with foil. Place in the oven for 15 minutes, or until cheese has melted. Serve on a large board.