…and garlic oil
The first time I made a pull-apart bread was for Christmas. Ever since I found the pull-apart bread an easy appetizer to share with loved ones. This time I added Camembert in the middle as a dip. I find it a better option than adding slices of cheese or shredded cheese in between the bread parts. Camembert gives it a more complex taste and you can be certain that you will get a gooey cheese with your bread. The combination of the salty bacon with the camembert gives this appetizer a well-balanced taste
- 1 loaf of bread big
- 1 camembert
- 200 ml olive oil
- 3 cloves garlic
- salt & pepper to taste
- 8-10 strips bacon
- 5 stems spring onions chopped
Preheat the oven to 180C.
Measure the camembert and scoop a hole (according to the size) in the middle of the bread. Slice the bread into grids without cutting all the way through. Slice the top of the camembert into a cross and peel the top to expose the inside.
Heat the olive oil in a pan. Crush the garlic and add it to the pan. Season with salt and pepper and cook for 3 minutes on medium heat. Remove the garlic and pour in each row.
Take the bacon strips and add them to each row. Bake the bread in the oven for 20 minutes or until the camembert becomes soft and gooey.
Add the chopped spring onions in between the grids and over the bread.