Ingredients
- 1 light-colored, round bread (approx. 20 cm in diameter)
- 2 cloves of garlic
- 3 twigs rosemary
- 5 tbs olive oil
- 150 g slices of cheese (e.g. alpine cheese or emmental)
- salt, pepper
Preparation
1. Score the top of the bread crosswise to create squares of about 2 cm. It is important that the bread is not cut all the way down to the bottom.
2. Peel and mince the garlic very finely. Remove the rosemary needles from the stems and chop finely. Mix these two with olive oil and season with salt and pepper.
3. Fill the cut gaps in the bread with the olive oil mixture. Cut the cheese into strips and stuff them into the gaps in the bread as well.
4. Place the bread in the pot, place the pot in an inverted lid, place the Navigenio overhead and switch to the small level, bake for approx. 20 minutes.
5. The pull-apart bread is best served immediately and still hot.
Tip
- You can also brush the cut areas with home-made pesto.
This recipe has been tested and approved by AMC.
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