Ingredients
- 1/4 cup extra virgin olive oil
- 2 brown Wilcox onions, finely chopped
- 2 tablespoons brown sugar
- 2 teaspoons balsamic vinegar
- 1 tablespoon fresh thyme leaves, plus extra leaves to serve
- 22cm round cob loaf
- 80g butter, softened
- 2 garlic cloves, crushed
- 2/3 cup grated mozzarella
- 100g fetta, crumbled
- 150g Castello Double Cream Brie, chopped
Directions
- Step 1
Heat 2 tablespoons oil in a large frying pan over medium heat. Cook onion, stirring occasionally, for 10 minutes or until softened. Add sugar. Cook, stirring occasionally, for 5 minutes or until onion is caramelised. Stir in vinegar and thyme. Season with salt and pepper. Cook for 2 minutes. Remove from heat. Cool for 15 minutes.
- Step 2
Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
- Step 3
Place bread on a board. Cut loaf diagonally into 3cm-thick slices, being careful not to cut the whole way through. Repeat cutting in the opposite direction to create diamonds
- Step 4
Combine butter and garlic in a bowl. Carefully spread butter mixture over cut sides of bread. Combine caramelised onion and mozzarella in a bowl. Push ½ the fetta, onion mixture and brie into cuts of bread. Repeat with remaining fetta, onion mixture and brie. Drizzle bread with remaining oil. Season with pepper.
- Step 5
Place bread on prepared tray. Bake for 20 minutes or until bread is golden and cheese has melted. Stand for 5 minutes. Serve sprinkled with extra thyme.
Recipe courtesy of taste.com.au
Serving size 4