Cheesy Pull-Apart Bread with Chili & Pesto Gouda
Olga's Kitchen · Made for sharing
A crusty loaf becomes the centre of the table when its little pockets are filled with melted cheese and garlic butter. Pesto Gouda brings the herbs, smoked goat cheese adds depth, and Black Label gives the top a rich finish.
Serves: 6 to share
Prep: 15 min · Cook: 25 min
The cheese makes it
Baby Gouda Pesto + Smoked Goat + Black Label Gouda.
Ingredients
For 6 to share. Remove wax, rind or inedible casing before grating cheese. Cup measurements are approximate; use the weights for best consistency.
- 1 round crusty loaf, about 600 g (1⅓ lb)
- 150 g (5.3 oz) Baby Gouda Pesto, grated
- 100 g (3.5 oz) Smoked Goat, grated
- 30 g (1 oz) Black Label Gouda, finely grated
- 60 g (¼ cup) butter, melted
- 2 garlic cloves, finely grated
- 1 tbsp chopped parsley
- ¼–½ tsp chili flakes
How to make it
- Score the loaf. Heat the oven to 180°C (350°F), conventional oven. Cut the bread in a crosshatch pattern, about 2.5 cm (1 inch) apart, stopping before the bottom crust so the loaf stays together.
- Fill the pockets. Mix butter, garlic, parsley and chili. Gently open the cuts and drizzle most of the butter inside. Tuck in the pesto Gouda and smoked goat cheese.
- Bake covered. Place the loaf on foil on a baking tray. Brush with the remaining butter, sprinkle with Black Label Gouda and wrap loosely in foil. Bake for 15 minutes.
- Crisp the top. Open the foil and bake for another 10–15 minutes, until the centre is hot, the cheese has melted and the top is crisp.
- Bring to the table. Let stand for 3 minutes, then serve warm so everyone can pull off a cheesy piece.
Allergen notes: Milk and wheat.
Bring the cheese to your kitchen
Shop Baby Gouda Pesto and Smoked Goat and Black Label Gouda to make this recipe at home.