Ham and Cheese Pull-Apart Bread

Recipe Ham And Cheese Pull Apart Bread


    • 100g Gruyère cheese, grated, plus extra to serve
    • 100g Vintage cheddar, grated
    • 200ml Wattle Valley Crème Fraîche
    • 4 tsp Dijon mustard
    • 2 tbs chives, chopped, plus extra to serve
    • 1tbs fresh sage, chopped
    • 1 sourdough loaf
    • 300g leftover glazed ham, sliced
    • Sea salt flakes and black pepper, to taste

      Serves 4 | Cooking time 30 mins


      1. Preheat oven to 200°C (180°C fan-forced). Place cheese, Crème Fraîche, mustard, chives and sage in a bowl. Season and stir to combine.
      2. Cut incisions in bread every 3-4 cm without cutting through to the bottom. Place cheese mixture and ham between each cut. Wrap with foil and bake for 15-20 mins until the bread is crisp and the cheese has melted. Scatter with extra Gruyère and chives to serve