This pull-apart bread is a traditional snack in the Netherlands and is an absolute guilty pleasure. Borrelbrood is the perfect addition to a casual BBQ as a tasty side for the meal.
1 Medium sized bread
100g Cheese spread
100g + 30g Butter
4 Cloves of garlic, minced
Smoked ham, sliced
Mozzarella cheese, sliced
Preheat your oven to 200℃.
Make slits into the loaf of bread (without slicing through) about 3cm apart.
Now turn the bread and start making some more slits 3cm apart in the poolside direction to make squares.
Place the loaf on a large square of aluminium foil and place it onto a baking tray.
Add the cheese spread, 100g butter and minced garlic to a small saucepan.
Place on a medium-low heating stir until melted and completely amalgamated.
Spoon the butter-cheese mixture into the slits of the bread.
Lay the ham into every second slit and the mozzarella into the alternating open slits.
Melt the 30g butter and brush the bread to get that nice golden colour.
Cover the bread with the overhang from the aluminium foil and bake in the oven for 20 minutes.
Open the foil to reveal the top of the bread and proceed to bake it for another 10 minutes.
Remove the bread from the oven and serve warm!
My Whisk and I 