Brie and caramelised onion pull-apart bread

Loaded with creamy brie and caramelised onion, this tasty pull-apart is a guaranteed crowd-pleaser.

Brie and caramelised onion pull-apart bread with a cheeseboard pattern on top

Serves

8

Prep

10m

Cooking

25m

Ingredients

  • 500g loaf Coles Bakery Stone Baked Pane Di Casa
  • 1/2 cup (160g) caramelised onion relish
  • 1 cup (100g) grated mozzarella
  • 125g brie, thinly sliced
  • 1 tbsp thyme leaves
  • 1 tbsp olive oil
  • 1/2 tsp sea salt flakes

Method

STEP 1

Preheat oven to 200°C. Line a baking tray with 2 sheets of foil large enough to enclose the loaf.

STEP 2

Use a large serrated knife to cut into the top of the loaf diagonally in a checkerboard pattern (be careful not to cut all the way through).

STEP 3

Spread caramelised onion into the cuts. Fill with mozzarella, brie and thyme. Brush loaf with oil. Sprinkle with sea salt.

STEP 4

Wrap the loaf in the foil to enclose. Bake for 20 mins or until cheese melts. Uncover and bake for a further 5 mins or until crispy. Serve immediately.

1.  Preheat oven to 200°C. Line a baking tray with 2 sheets of foil large enough to enclose the loaf.

2.  Use a large serrated knife to cut into the top of the loaf diagonally in a checkerboard pattern (be careful not to cut all the way through).

3.  Spread caramelised onion into the cuts. Fill with mozzarella, brie and thyme. Brush loaf with oil. Sprinkle with sea salt.

4.  Wrap the loaf in the foil to enclose. Bake for 20 mins or until cheese melts. Uncover and bake for a further 5 mins or until crispy. Serve immediately.

 

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