Baked roast garlic and cheese sourdough with tomato relish
- 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
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.
Mix the thyme, butter, roasted garlic and some sea salt together in a small bowl. Spread the thyme butter inside the loaf.
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.
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.
Drizzle the tomato relish over the baked bread and serve.
