Oka cheese-stuffed loaf
Prep Time
Cooking Mode
80 mL (⅓ cup) cup olive oil
2 clous de
15 mL (1 tbsp.) tbsp ail, finement haché
15 mL (1 tbsp.) tbsp basil pesto
15 mL (1 tbsp.) Tbsp Dijon moutarde
1 pain rond
1 boule de pain (environ 600 g)
310 mL (1 ¼ cups) cup fromage OKA L’Artisan ou OKA fumé L’Artisan râpé ou en tranches
300 g oz fromage
80 mL (⅓ cup) cup olive oil
2 clous de
15 mL (1 tbsp.) tbsp ail, finement haché
15 mL (1 tbsp.) tbsp basil pesto
15 mL (1 tbsp.) Tbsp Dijon moutarde
1 pain rond
1 boule de pain (environ 600 g)
310 mL (1 ¼ cups) cup fromage OKA L’Artisan ou OKA fumé L’Artisan râpé ou en tranches
300 g oz fromage
Directions
1Preheat oven to 190°C (375°F).
2Stir together oil, garlic, pesto, and mustard in a small bowl. Reserve.
3Using a sharp bread knife, slice a grid pattern into loaf, leaving base intact (keep about 1 cm thick).
4Place loaf on a baking sheet lined with parchment paper.
5Divide grated or sliced cheese evenly among the slits in the loaf.
6Slowly pour oil blend over loaf so that it soaks in.
7Bake for 20 to 25 minutes, until cheese is fully melted.
8Place loaf in the centre of the table so guests can tear chunks off the loaf with their fingers or forks.
9Pairs perfectly with mild red beer.
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Personal Note
Personal Note