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Cream Cheese Pull-apart Loaves

Home  >  Inspire & Create  >  Entertaining Share Food  >  Cream Cheese Pull-apart Loaves


RECIPE

Cream Cheese Pull-apart Loaves

Prep

15 mins


Cooking

2 hours 25 mins


Difficulty

Medium


Serves

6

Ingredients

  • 2 tsp olive oil
  • 1 red onion, thinly sliced
  • 1 Coles Finest by Laurent White Sourdough Vienna
  • 2 x 130g tubs Philadelphia Tasmanian Smoked Salmon with Lemon & Dill Spreadable Cream Cheese
  • 2 tsp chopped dill
  • 1 Coles Finest by Laurent Pane di Casa with Toasted Sesame
  • 2 x 130g tubs Philadelphia Garden Herb & Onion Twist Spreadable Cream Cheese
  • 1/2 cup (75g) drained semi-dried tomatoes
  • 4 slices prosciutto, quartered
  • Oregano sprigs, to serve
  • Rosemary sprigs, to serve

Method

  1. Preheat oven to 190°C. Heat the oil in a small frying pan over low heat. Cook the onion, stirring occasionally, for 10 mins or until soft and golden. Transfer to a plate and set aside to cool.
  2. Use a large serrated knife to cut the Vienna loaf diagonally in both directions to form a checkerboard pattern, being careful not to cut all the way through. Combine the Philadelphia Tasmanian Smoked Salmon with Lemon & Dill Spreadable Cream Cheese and dill in a bowl. Spread into the cuts. Press the cooled onion into the cuts.
  3. Use a large serrated knife to cut the pane di casa diagonally in a checkerboard pattern. Spread the Philadelphia Garden Herb & Onion Twist Spreadable Cream Cheese into the cuts. Press the tomato into the cuts.
  4. Cut the bread diagonally into 1.5cm-thick slices, being careful not to cut all the way through. Spread the Philadelphia Cucumber Pickle & Mustard Seed Spreadable Cream Cheese into the cuts. Insert the prosciutto into the cuts.
  5. Divide the loaves among baking trays and bake for 10 mins or until crisp and heated through. Sprinkle with oregano and rosemary to serve.