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Cream cheese pull-apart loaves recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Get ready to impress with creamy pull-apart loaves featuring Philadelphia cream cheese for a perfect BBQ treat.
Ingredients:
  • 9.20 gm olive oil
  • 1 red onion, thinly sliced
  • 1 by Laurent White Sourdough Vienna
  • 2 x 130g tubs Tasmanian Smoked Salmon with Lemon & Dill Spreadable Cream Cheese
  • 2 tsp chopped dill
  • 1 by Laurent Pane di Casa with Toasted Sesame
  • 2 x 130g tubs Garden Herb & Onion Twist Spreadable Cream Cheese
  • 75g semi-dried tomato
  • 1 x 130g tub Cucumber Pickle & Mustard Seed Spreadable Cream Cheese
  • 4 slices prosciutto, quartered
  • Oregano sprigs, to serve
  • Rosemary sprigs, to serve
Instructions:
  • Preheat oven to 190°C. In a small frying pan over low heat, gently cook the onion in oil for 10 minutes, or until soft and golden. Transfer to a plate and allow to cool.
  • Slice the Vienna loaf diagonally in both directions to create a checkerboard pattern without cutting through. Mix Philadelphia Tasmanian Smoked Salmon with Lemon & Dill Spreadable Cream Cheese and dill in a bowl. Spread the mixture into the cuts. Gently press the cooled onion into the cuts.
  • With a large serrated knife, slice the pane di casa diagonally in a checkerboard pattern. Evenly spread the Philadelphia Garden Herb & Onion Twist Spreadable Cream Cheese into the cuts, then press the tomato into the slices.
  • Slice the baguette diagonally into 1.5cm-thick slices without cutting all the way through. Spread Philadelphia Cucumber Pickle & Mustard Seed Spreadable Cream Cheese into the cuts, then stuff with prosciutto.
  • Spread the loaves evenly onto baking trays and bake for 10 minutes until golden and crispy. Serve hot, sprinkled with fragrant oregano and rosemary.

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