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Pull Apart Bread

5 from 7 votes
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people
Calories 213 kcal

Ingredients
 

  • 1 packet Gouda, sliced
  • 1 packet Herb butter
  • 1 bunch Spring onion
  • 1 lb Farmers bread

Instructions
 

  • The bread is cut into the crust every two to two and a half centimeters. Then turn the bread 90 degrees and repeat the process. So that squares are created.
  • You now take the gouda slices and cut these 5 cm wide strips and insert them into the cuts that you made in the bread. If you like, you can also cut boiled ham this width and sit with it. You do that until every cut is topped with cheese and / or boiled ham. The narrow cuts should also be equipped or filled.
  • Cut off the roots of the spring onions and pull off the top skin or peel. Then you cut them into thin rings
  • Put the packet of herb butter and the spring onions cut into rings in a small saucepan. Sweat the spring onions under a low flame until they are slightly glassy.
  • On a grill or baking sheet, if you do this in the oven, it is best to line the baking sheet with parchment paper and place the bread. With the help of a spoon, carefully pour the melted herb butter with the onion rings over the topped slices of bread. You can take your time so that the butter can run properly into the cracks. You can still carefully press the rings into the crevices. But you should be careful with the filling, not that the individual pieces break out
  • Grill indirectly in the grill. Bake in the grill or in the oven at about 180 ° C for about 15-20 minutes, grill. The crust should be nice and crispy and the cheese should be melted, then it's ready
  • The plucked bread is great as a side dish when grilling. It can be served with chicken in the same way as with a steak and is always eaten with pleasure

Nutrition

Serving: 100gCalories: 213kcalCarbohydrates: 37.5gProtein: 6.7gFat: 3.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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