Bruschetta Pull-Apart Cheese Bread

Method

1. Quarter the cherry tomatoes and toss them in a bowl with the olive oil, salt and torn basil. Leave at room temperature: while the bread bakes, the tomatoes release their juice and become a ready-made topping.

   Add in this stepCherry tomatoes 200 gExtra-virgin olive oil 2 tbspSalt 2 pinchFresh basil leaves 8

2. Balsamic glaze: put the balsamic vinegar and honey in a small 14 cm pan and simmer over medium-low heat for 4 min, until reduced by about half and it thinly coats the back of a spoon. It thickens more as it cools, so don't over-reduce.

   Add in this stepBalsamic vinegar 4 tbspHoney 1 tsp

   medium-low heat

3. Grate the garlic finely into the soft butter, add the chopped parsley and mix well to make garlic butter.

   Add in this stepButter, softened 35 gGarlic cloves 2Flat-leaf parsley, chopped 5 g

4. With a bread knife, cut a crosshatch into the top of each roll at 2 cm intervals, stopping about 1 cm from the bottom so it holds together. Prise the cuts open and push the garlic butter in with a teaspoon, then stuff the mozzarella and parmesan into every gap.

   Add in this stepCrusty round bread rolls (10–12 cm, about 100 g) 2Grated low-moisture mozzarella 100 gParmigiano Reggiano, grated 20 g

5. Wrap each roll in foil, set on a baking tray and bake in the oven, preheated to 200°C, for 8 min. Unwrap and bake for 5 min more, until the cheese is bubbling and the crust is golden and crisp.

   oven

6. While hot, spoon the basil tomatoes and their juices over the cuts and zigzag the balsamic glaze on top. Pull apart with your fingers; careful, the cheese is very hot.