Fetta, thyme and honey loaded loaf
- 20m prep
- 15m cook
- 8 servings
Easy to prepare and devour, this Fetta, Thyme and Honey Loaded Loaf will be a favourite among kids and adults alike.
373 calories per serve
Allergens: Recipe may contain sesame, gluten, wheat, yeast and milk.
520g day-old sourdough loaf
75g butter, softened
2 tsp chopped fresh thyme leaves
2 garlic cloves, crushed
180g tub Persian fetta in oil, drained, crumbled
1 cup grated colby cheese
1/2 tsp sesame seeds
1 tbsp honey
2 tbsp roughly torn fresh curly parsley leaves
Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
Cut the whole loaf diagonally into 3cm-thick slices, being careful not to cut the whole way through. Repeat cutting in the opposite direction to create diamonds.
Combine butter, thyme and garlic in a small bowl. Season with salt and pepper. Place loaf on prepared tray. Carefully spread mixture in between cuts in bread. Using hands, push fetta and 1/2 the colby into cuts, allowing cheeses to poke out the top. Sprinkle loaf with remaining colby, then sesame seeds. Bake for 10 to 15 minutes or until bread is golden and crunchy, and cheese has melted. Stand for 2 minutes.
Drizzle the loaf with honey and sprinkle with parsley. Serve immediately.