Serves 4 – 6
This clever idea to vamp up a braai bread comes from Sam Linsell. She used it on her website Drizzle and Dip.
Recipe Category

You will need

1 fat ciabatta bread
1 x 240 g Ina Paarman’s Sun-dried Tomatoes
1 t (5 ml) thyme leaves
2 cloves garlic, crushed
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
3 T (45 ml) olive oil
250 g Camembert or Brie cheese, cut into thin slices
¼ cup (60 ml) melted butter


Adjust the oven rack to the middle position and preheat oven to 180°C.
Cut thick slices into the bread in a criss-cross pattern, a little more than halfway into the bread ensuring that the loaf remains intact.
Drain the Sun-dried Tomatoes into a sieve over a bowl. Reserve the vinaigrette.
Chop the tomatoes finely, add thyme, crushed garlic and Garlic & Herb Seasoning.
Thin down the chopped tomato mixture with 2 – 3 T (30 – 45 ml) of the Sun-dried Tomato vinaigrette. Keep on one side.
Add olive oil to the remaining vinaigrette and carefully brush it into the one set of cuts using a pastry brush.
Using a small palette knife spread the sun-dried tomato paste into the cracks of the bread painted with vinaigrette. You only need to do this in the cuts going in one direction. Then push the slices of cheese into the cuts of the bread going in the other direction.
Brush the top of the bread generously with the melted butter.
Place loaf on baking paper in a baking tray.
Bake for ± 30 minutes until nicely browned.
Serve warm.