Pull-apart bread with Comté cheese and parsley
Ingredients
For
8
personnes
- 1 uncut loaf of country bread
- 250 g of Comté
- 1/2 bunch of parsley
- 2 cloves of garlic
- 15 cl of full-flavoured olive oil
Tip
You can also choose, for this pull-apart bread, an olive oil of the variety Picholine, Aglandau, or PDO Provence, PDO Aix-en-Provence, PDO Haute Provence, PDO Nîmes, etc.
Instructions
- Slice the bread without cutting all the way through, making cuts every 3 cm in one direction, then slice in the other direction to create a grid pattern as shown in the photo.
Peel the garlic, remove the germ and blend it with the parsley and the full-flavoured olive oil.
- Spread half of this mixture generously inside the loaf.
- Cut the Comté into thin slices, no more than 5 mm thick. Place them inside the bread and brush the top of the bread with the remaining olive oil mixture.
Bake at 180°C for 20 minutes, keeping an eye on it as it bakes. If the bread starts to brown a little too quickly, cover it with aluminium foil.
- Serve straight from the oven.
Tip
You can also choose, for this pull-apart bread, an olive oil of the variety Picholine, Aglandau, or PDO Provence, PDO Aix-en-Provence, PDO Haute Provence, PDO Nîmes, etc.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
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