Baked roast garlic and cheese sourdough with tomato relish

1. 1

   To make the sourdough, preheat the oven to 200C/180C Fan/Gas 6. Cut the loaf lengthways and across three-quarters of the way through. Not all the way to the bottom.

2. 2

   Mix the thyme, butter, roasted garlic and some sea salt together in a small bowl. Spread the thyme butter inside the loaf.

3. 3

   Pack with the cheeses, grind over plenty of black pepper and drizzle with the oil. Wrap in kitchen foil, place on a baking tray and bake for 20 minutes. Open up the foil and bake for another 5-10 minutes until crisp.

4. 4

   To make the tomato relish, blitz all of the ingredients to a purée in a food processor or blender and let down with a little oil.

5. 5

   Drizzle the tomato relish over the baked bread and serve.

1 serving ≈ 238 g

Nutrition values are estimates. - means data is unavailable.