Name: Pear and cheese pull-apart bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 9.20 gm olive oil; 1 brown onion, thinly sliced; 550g by Laurent Rye Sourdough Vienna; 23.40 gm Dijon mustard; 1 Beurre Bosc pear, thinly sliced; 60g cheddar cheese; 50g mozzarella; 20.00 ml thyme leaves; 14.40 gm honey; Extra honey, to serve; Extra thyme leaves, to serve

Pear and cheese pull-apart bread

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Impress your guests with a delicious homemade pull-apart bread featuring two cheeses and sweet in-season Beurre Bosc pears.

Ingredients:

9.20 gm olive oil
1 brown onion, thinly sliced
550g by Laurent Rye Sourdough Vienna
23.40 gm Dijon mustard
1 Beurre Bosc pear, thinly sliced
60g cheddar cheese
50g mozzarella
14.40 gm honey
Extra honey, to serve
Extra thyme leaves, to serve

Instructions:

Preheat the oven to 200°C and line a baking tray with 2 large pieces of foil.
In a frying pan over medium heat, heat the oil until shimmering. Sauté the onion, stirring occasionally, for about 5 minutes until translucent and softened.
Using a sharp knife, slice the bread at 1.5cm intervals without cutting all the way through. Spread a hint of mustard on each slice. Stuff the cuts with onion, pear, cheddar, mozzarella, and thyme, then generously drizzle with honey. Enjoy!
Wrap the loaf in foil and bake for 20 minutes until the cheese melts. Uncover and bake for an additional 5 minutes until the top is crispy. Finish by drizzling with extra honey and sprinkling with more thyme.

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