Cheesy Pull-Apart Bread with Toma & TomaProvence
Serves 6 as appetizer
1 round loaf sourdough bread
2 tablespoons melted butter
¼ cup chopped parsley
12 ounces Point Reyes Toma
2 ounces Point Reyes TomaProvence, grated
Slice sourdough loaf about 1.5 inches deep in a criss-cross pattern to create cubes that are still attached at the bottom of the loaf.
Cut Toma large cubes and evenly distribute into the grooves of the sliced sourdough.
Brush the top of the bread evenly with melted butter and top with grated TomaProvence.
Bake at 350 degrees for 15 minutes or until the top is toasty and the cheese is melted.
Bruch melted butter over the top once more and sprinkle with parsley.
Serve immediately.
