Lachie Strachan’s recipe for grilled pesto cheese pull apart bread
Grilled pesto cheese pull apart bread
All you need to start is a good load of fresh bread & not to fear a little bit of butter! This is the perfect starter to any feast or a side dish to the main event! This is so easy to prepare in advance and keep in the fridge ready to spring into action in the BBQ to create a cheesy crispy flavour sensation that is sure to wow everyone at your next BBQ!
Ingredients:
- x1 large round loaf of bread e.g. cobb or sourdough etc
- ½ cup salted butter
- 4 cloves garlic crushed
- 2 Tablespoons pesto
- 1/3 cup finely chopped parsley
- 100g shredded mozzarella cheese
Method:
- Pre heat BBQ to 180c for indirect cooking
- Slice the bread in 2.5cm slices cutting all the way down the side of the bread but making sure to not cut into the bottom, turning the loaf a quarter turn repeat the process to create a cube pattern.
- Melt the butter mixture, garlic & pesto in a small saucepan. Once melted, add the parsley which will make sure it stays vivid green.
- Use a basting brush, coat the butter mixture into all the slices and a slight coating over the top of the loaf. Then, stuff the cuts with the mozzarella cheese.
- Cut a large piece of aluminium foil to completely enclose the loaf & repeat the same with baking paper. Place the baking paper on top of the foil & place the loaf on top. Wrap the baking paper & aluminium foil around the loaf to completely enclose the loaf, the baking paper stops the cheese from sticking to the foil.
- Place the foiled loaf into indirect heat & cook for around 15 – 20 minutes. After this time, gently peel back the foil & baking paper to fully reveal to top of the loaf. Close the lid & cook for a further 6-10 minutes until fully melted and crispy.
- Serve right away nice & hot!
Make sure you buy a decent pesto or even better make your own! The results will be even more amazing.