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Pull-apart manchego and romesco bread

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  • Egg free
  • No added sugar
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian

This pull-apart manchego and romesco bread is a delectable appetiser featuring a combination of tangy manchego cheese and flavourful romesco sauce, baked into a soft and crusty bread, making it a delightful and shareable dish.

  • Serves10, 10 as a starter or side
  • Cook time35 minutes
  • Prep time15 minutes, + cooling & 10 mins steaming time
Pull-apart manchego and romesco bread on a black platter garnished with parsley

Ingredients

  • 1 red capsicum
  • 2 tsp extra virgin olive oil
  • 1/4 cup (35g) sun-dried tomatoes, drained
  • 2 garlic cloves, finely chopped
  • 1/2 tsp smoked paprika
  • 1 1/4 tsp sea salt flakes
  • 100g unsalted butter, softened
  • 1 day-old Coles Bakery Stone Baked White Sourdough Vienna by Laurent*
  • 80g manchego, grated
  • 80g mozzarella, grated
  • 1 tbs chopped flat-leaf parsley

Nutritional information

Per Serve: Energy: 1630kJ/390 Cals (19%), Protein: 14g (28%), Fat: 14g (20%), Sat Fat: 8g (33%), Carb: 48g (15%), Sugar: 7g (8%), Dietary Fibre: 6g (20%), Sodium: 695mg (35%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Prepare a covered barbecue for indirect cooking on medium-high heat (200°C). Coat capsicum in oil. Cook on grill, turning occasionally, for 10-12 mins or until charred. Carefully transfer to a heatproof bowl. Cover and set aside for 10 mins to steam. Uncover and cool slightly. Discard stem, seeds and skin and roughly chop the flesh.

  2. Step 2

    In a food processor, combine the roasted capsicum, sun-dried tomatoes, garlic, paprika and salt. Process until finely chopped. Add the butter and process, stopping and scraping down sides occasionally, until smooth and well combined.

  3. Step 3

    Slice the bread across the top in a 3cm diamond pattern (don’t cut all the way through). Spoon the butter mixture in between the slices. Spread any remaining butter mixture over the top of the loaf. Sprinkle the combined cheese in the slices and over the loaf.

  4. Step 4

    Turn off the burners on one side of the barbecue (or transfer coals to one side, if using charcoal). Set the loaf on a barbecue flatplate and place over the unlit side of the grill.

  5. Step 5

    Close the barbecue hood. Bake the bread, basting the top occasionally with melted butter from the plate, for 15-20 mins or until the bread is golden and cheese melts. Using tongs, carefully transfer the bread onto a serving board. Sprinkle with the parsley to serve.

Recipe tip

COOK. STORE. SAVE.
Use it up:
Any leftover manchego is great added to cheese boards or salads like Curtis Stone's Pear Salad with Sunflower Seed Dukkah.

Smart save: To save at the checkout, swap the sourdough for a crusty white bread loaf – it will still be delicious.

Pull-apart manchego and romesco bread

Pull-apart manchego and romesco bread
  • Serves10, 10 as a starter or side
  • Cook time35 minutes
  • Prep time15 minutes, + cooling & 10 mins steaming time
Ingredients
  • 1 red capsicum
  • 2 tsp extra virgin olive oil
  • 1/4 cup (35g) sun-dried tomatoes, drained
  • 2 garlic cloves, finely chopped
  • 1/2 tsp smoked paprika
  • 1 1/4 tsp sea salt flakes
  • 100g unsalted butter, softened
  • 1 day-old Coles Bakery Stone Baked White Sourdough Vienna by Laurent*
  • 80g manchego, grated
  • 80g mozzarella, grated
  • 1 tbs chopped flat-leaf parsley
    Description

    This pull-apart manchego and romesco bread is a delectable appetiser featuring a combination of tangy manchego cheese and flavourful romesco sauce, baked into a soft and crusty bread, making it a delightful and shareable dish.

    Method
    1. Step 1

      Prepare a covered barbecue for indirect cooking on medium-high heat (200°C). Coat capsicum in oil. Cook on grill, turning occasionally, for 10-12 mins or until charred. Carefully transfer to a heatproof bowl. Cover and set aside for 10 mins to steam. Uncover and cool slightly. Discard stem, seeds and skin and roughly chop the flesh.

    2. Step 2

      In a food processor, combine the roasted capsicum, sun-dried tomatoes, garlic, paprika and salt. Process until finely chopped. Add the butter and process, stopping and scraping down sides occasionally, until smooth and well combined.

    3. Step 3

      Slice the bread across the top in a 3cm diamond pattern (don’t cut all the way through). Spoon the butter mixture in between the slices. Spread any remaining butter mixture over the top of the loaf. Sprinkle the combined cheese in the slices and over the loaf.

    4. Step 4

      Turn off the burners on one side of the barbecue (or transfer coals to one side, if using charcoal). Set the loaf on a barbecue flatplate and place over the unlit side of the grill.

    5. Step 5

      Close the barbecue hood. Bake the bread, basting the top occasionally with melted butter from the plate, for 15-20 mins or until the bread is golden and cheese melts. Using tongs, carefully transfer the bread onto a serving board. Sprinkle with the parsley to serve.