CHEESY GARLIC PULL APART
There is nothing better than crusty fresh bread served with lashings of garlic butter and cheese.
For Easter Sunday, I made this delicious pull apart as an appetiser for my family to enjoy while the lamb was happily slow roasting in the oven filling our home with the delicious smells of sage and garlic.
All you need is a fresh loaf of unsliced crusty bread (you can make your own, but I purchased mine at the bakery)
A block of your favourite cheese
Butter, garlic and spring onions
Slice the bread lengthwise and widthwise making sure NOT to cut all the way through.
Place onto a foil lined tray.
Take slices of cheese and proceed to stuff each of the cuts you made in the bread.
Malt half a cup of butter, adding crushed garlic cloves (use as many or as little as you please)
Pour slowly over the loaf making sure it seeps into the cuts.
Top with chopped spring onions and fold the foil over the bread.
Bake at 200 degrees for 20 minutes then unwrap and bake for a further 10 minutes at 150 degrees.
Serve hot and enjoy