Italian Hasselback Loaf

Serves 8 as an entree

Time 20 minutes

Ingredients

1 seeded sourdough loaf, unsliced

250g unsalted butter, softened

½ cup basil pesto

200g Italian salami, shaved

½ cup pitted kalamata olives, chopped

½ cup sundried tomatoes, chopped

1 bunch basil leaves, picked

200g brie, thinly sliced

Method

Preheat oven to 200°C.

Place loaf onto a chopping board. Using a bread knife, slice into thick slices but not all the way through.

Place softened butter and pesto into a bowl and mix to combine. Spread pesto butter generously in between each section of sliced bread.

Divide chopped olives, sundried tomatoes, salami, basil and brie into each slice of the loaf.

Place onto an oven tray and cook in the oven for 10-12 minutes or until the loaf is crispy and the cheese has melted.