Spinach, Artichoke and Caramelised Onion Pull Apart Cob

Method

1. 1. Step 1

      Preheat oven to 200°C

   2. Step 2

      Melt 100g of the butter in a small frypan

   3. Step 3

      Saute the garlic for 1 minute before adding the spinach. Continue to saute until wilted. Chop the artichoke hearts and add to the mixture. Cook for a further minute while you cut the bread

   4. Step 4

      Cut the Sourdough Cob lengthwise and widthwise (without cutting all the way through the bottom of the loaf), creating approximately 1-inch wide sections of bread

   5. Step 5

      Place bread on a foil-lined baking sheet, stuffing in the shredded mozzarella followed by the sauted spinach mix and caramelised onion

   6. Step 6

      Cover the Sourdough Cob with foil and bake for 15 minutes

   7. Step 7

      While that bakes, melt the rest of the butter and in a small bowl, combine melted butter and crushed garlic

   8. Step 8

      Remove from oven and unwrap the bread. Using a pastry brush, apply a light coat of the garlic butter mixture all over the bread

   9. Step 9

      Return the uncovered bread to the oven and bake for a further 10 minutes or until golden brown