This delicious pull-apart baked bread with oozy brie and sundried tomatoes is my idea of heaven. It’s the kind of thing when served to friends will make you instantly popular. I’ve taken my favourite recipe for baked Camembert with sundried tomatoes and thyme and made a pull-apart bread version. This is the perfect bread to serve with soup, on a cheese board or as a decadent side at a BBQ / braai.
I’ve used a combination of two of Ina Paarman’s new Antipasti products: the char-grilled mushrooms in a mushroom vinaigrette, and the sun-dried tomatoes in a garlic and herb vinaigrette. These are two products in the completely wonderful new Antipasti range which I styled the packaging for. I’m so in love with them and always have stock in my cupboard. This is what the range is:
- Char-grilled mushrooms in a mushroom vinaigrette
- Char-grilled peppers in a white wine vinaigrette
- Char-grilled shallots (yes as in French shallots, not onions) in a balsamic vinaigrette
- Roasted beetroot in a red wine vinaigrette
- Sundried tomatoes with a garlic & herb vinaigrette
All the different vinaigrettes that these products are made with are completely delicious dressings on their own too or can be incorporated in whatever way you use the vegetables. In salads, on cheese boards, in sandwiches, braai broodjies, on pizza or to enhance a plethora of other dishes.
This is what the range packaging looks like: Antipasti range (I think it is rather lovely if I might say so myself)
This post is NOT sponsored, I just want to tell you all as a way of a PSA how amazing it is.
You will want to use a large loaf for this recipe and I chose a ciabatta, which was quite fat. I don’t think a very flat ciabatta will work because you need some height to the bread to allow the oils and juices to drip into it.
*Cooks notes – You could use just the packet of sundried tomatoes and leave out the mushrooms if you wanted to use just one product and you can use either Brie or Camembert for this recipe. The assembly of the bread is quite finicky in that you have to be careful not to break the bread was you coat it in the sauce and fill with the cheese and paste.
Recipe – make on large loaf
- 1 large loaf of bread such as country bread, Boulle or large fat ciabatta
- 250gms Brie or Camembert cut into thin slices and then cut again into small strips.
- ½ a 240gm pack Ina Paarman Sun-dried tomatoes
- ½ 250gm pack Ina Paarman char-grilled mushrooms
- ¼ cup extra virgin olive oil or melted butter
- 1 tsp thyme leaves
- 1 – 2 garlic cloves, minced
Preheat the oven to 180 c
Cut thick slices into your bread in a criss-cross pattern, a little more than halfway into the bread ensuring that the loaf is intact. Do not cut all the way through the bread.
Drain half the vinaigrette out of the tomatoes and place in a separate bowl & set aside. Remove half the sun-dried tomatoes and place in the bowl of a small food processor (or on board if you are chopping them up by hand). Remove half the mushrooms and add them in with tsun-driedied tomatoes. Add a couple of tablespoons of the mushroom vinaigrette. Process until you get a thick paste.
Add a tablespoon of the mushroom vinaigrette to the sundried tomato vinaigrette along with the thyme leaves and minced garlic and olive oil. Give this a good whisk to combine. Carefully brush this liquid into the cuts of the bread using a pastry brush.
Using a palette knife spread the sun-dried tomato and mushroom paste into the cracks of the bread. You only need to do this in one of the directional cuts. Then push the slices of cheese into the cuts of the bread going in the other direction. You are wanting to fill each groove with either a slice of cheese or the tomato paste. Brush the top of the bread with any remaining oil that might be left over
Wrap the loaf up in tin foil and bake for about 25 minutes and until all the cheese has become melted and oozy. Check and bake longer if required. You can open up the foil for the last 5 minutes of baking time if you want to beg a browner colour.
Serve immediately and be prepared to become very popular.
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