Pull-Apart Camembert Bread
This is something out of this world, I promise! The creamy, crispy, rich, cheesy and garlicky combo that you need in your life, no matter how lactose intolerant you are! At least that’s what I’ve been telling myself!
It’s a treat perfect for any gatherings or as an appetiser that combines the creamy richness of Camembert cheese with the satisfying texture of freshly baked bread.
The beauty of this bread is its adaptability to various flavour profiles. The bread can be infused with garlic, herbs like rosemary or thyme or a sprinkle of sea salt to complement the cheese's earthy tones, you can add cold cuts or choose to leave them out and make the vegetarian version.
And trust me, you will not get enough of it!
Make deep slits into the bread without cutting it all the way through. Rotate the bread and make more criss-cross cuts into the bread, this time in the opposite direction, making squares with the cuts.
Combine melted butter, garlic powder, salt and pepper. Brush the bread and the cracks with butter, then push in sliced camembert, pieces of ham and chorizo into the cracks.
Bake it in a preheated oven at 220°C/428°F for 10 minutes until the camembert is melted and the top of the bread is crusty.
Pull-Apart Camembert Bread
Ingredients
Instructions
- Make deep slits into the bread without cutting it all the way through. Rotate the bread and make more criss-cross cuts into the bread, this time in the opposite direction, making squares with the cuts.
- Combine melted butter, garlic powder, 0.5 teaspoon of salt and pepper. Brush the bread and the cracks with butter, then push in sliced camembert, pieces of ham and chorizo into the cracks.
- Bake it in a preheated oven at 220°C for 10 minutes until the camembert is melted and the top of the bread is crusty.
