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Baked roast garlic and cheese sourdough with tomato relish

An average of 0.0 out of 5 stars from 0 ratings
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4-6

A sourdough loaf is packed with roast garlic butter and three cheeses then baked and finished with a tomato relish.

Ingredients

For the sourdough

  • : 1 sourdough loaf, whole and unsliced
  • thyme: 2 tsp thyme, chopped
  • butter: 100²µ/3½´Ç³ú butter, softened
  • garlic: 2 heads slow-roasted garlic
  • Parmesan: 250g/9oz Parmesan, grated
  • pecorino: 200g/7oz pecorino cheese, grated
  • mozzarella: 1 balls mozzarella, grated
  • black pepper: sea salt and freshly ground black pepper
  • olive oil: 2 tbsp olive oil, for drizzling

For the tomato relish

  • sun-dried tomatoes: 100²µ/3½´Ç³ú sun-dried tomatoes in oil
  • dried chilli: ½ tsp dried chilli flakes
  • garlic: 1 garlic clove, chopped
  • red wine vinegar: red wine vinegar, to taste
  • oil: oil, for loosening

Method

  1. To make the sourdough, preheat the oven to 200C/180C Fan/Gas 6. Cut the loaf lengthways and across three-quarters of the way through. Not all the way to the bottom.

  2. Mix the thyme, butter, roasted garlic and some sea salt together in a small bowl. Spread the thyme butter inside the loaf.

  3. Pack with the cheeses, grind over plenty of black pepper and drizzle with the oil. Wrap in kitchen foil, place on a baking tray and bake for 20 minutes. Open up the foil and bake for another 5–10 minutes until crisp.

  4. To make the tomato relish, blitz all of the ingredients to a purée in a food processor or blender and let down with a little oil.

  5. Drizzle the tomato relish over the baked bread and serve.