Homemade Pull-Apart Cheese Bread: The Perfect Snack For A Crowd

By Devi Poojari

Have friends over for tea or cocktails and not sure what to serve as picking food? Make this cheese-loaded pull-apart bread – a great centrepiece to your leisure activities.

INGREDIENTS

1 loaf sourdough bread ½ cup fresh pesto 350-400 grams shredded mozzarella Olive oil, to drizzle 2 teaspoons red chilli flakes Salt and pepper, to taste Parsley, for garnish

METHOD

Preheat the oven to 175 degrees Celsius while you slice vertically through the loaf right up to the bottom but not all the way through.

METHOD

Repeat the process by turning the loaf over in the other direction, to get a criss-cross pattern.

METHOD

Fill up the gaps with pesto and season with salt and pepper.

METHOD

Sprinkle the chilli flakes and fill up any remaining spaces with mozzarella cheese, right to the brim.

METHOD

Drizzle with olive oil and place the loaf on a sheet of foil before baking for 30 minutes.

METHOD

Sprinkle some chopped parsley and place on a serving board. Serve hot.