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Cheese and Garlic Pull-Apart Bread with Hot Tomato Chutney

preparation time

5 mins

Cooking time

15 mins

Serves

4 - 6

Cheese and Garlic Pull-Apart Bread with Hot Tomato Chutney

Ingredients

1 large Vienna loaf

80g butter, softened

small handful parsley, chopped

2 cloves garlic, crushed

80g parmesan, grated

½ jar Beerenberg Hot Tomato Chutney


Directions

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.