Cheesy Wild Garlic Pesto Pull Bread

Very Moreish!

Ingredients

Makes 1  large round or oblong White Artisan bread loaf

1 large round or oblong White Artisan bread loaf

250g Appleby Creamery Falkeridge cheese or cheddar, grated

3 tablespoons fresh wild garlic pesto

2 tablespoons mayonnaise

100g unsalted butter

Method

Preheat the oven to 200c/gas 6

Slice the bread horizontally and vertically into cubes taking care not to slice all the way through to the base of the loaf. The bread portions should still be attached to the bottom of the loaf.

In a  bowl mix the cheese with the 2 tablespoons of the wild garlic pesto and the mayonnaise.

Put the butter into a small pan or dish and melt gently on the hob or in the microwave. Let it cool slightly and then stir in the last tablespoon of pesto.

Stuffed, wrapped and ready to cook

To Stuff the Bread:

Stuff the cheese mix  between the bread slices, pushing it down gently between the all of the cut spaces.  Drizzle the melted pesto and butter over the loaf, making sure it penetrates the cut areas.

Wrap the loaf loosely in foil and place in a baking tin. Bake for 20 minutes, then uncover the top and bake for another 10 minutes, until the cheese is totally melted and the top of the loaf is crispy.

Serve the loaf while piping hot fresh from the oven letting diners pull out wodges of meltingly delicious garlicy cheese bread.

Serve with soups or with a simple fresh green or tomato salad.