Pong Party Bread
Ingredients
- 800g unsliced rounded loaf/cob, a sourdough will work well
- 120g butter
- 2-3 garlic cloves
- sea salt
- 250g Epoisses de Bourgogne AOC
- 8 slices of bacon
- 60g chopped parsley
How to make it
There ain’t no party bread like a Pong Party Bread! The perfect centre piece to a feast, where all your friends can dig in and pull a piece off. This is our Pong version as it uses the pungent and spicy Epoisses de Bourgogne AOC.
- Preheat oven to 170°C/150°C fan/Gas 4.
- On a chopping board, use a bread knife to cut across the crust, one direction and then the opposite, to make 1 inch deep and chunks
- Using a garlic press, crush all the garlic
- Melt the butter in microwave until liquid
- Add the garlic and the salt
- Brush the mixture all over the bread, try to get it in all the cracks
- Dice the bacon into small 5mm squared pieces then fry until crispy
- Tip the bacon over the bread and push the pieces into the holes, attempt to distribute evenly
- Cut the Epoisses de Bourgogne AOC into chunks about an inch squared
- Stuff the cheese chunks into the gaps of the bread
- Finish by sprinkling the bread with chopped parsley
- Wrap the whole loaf in tin foil and bake for 20 minutes
- Open up the foil and bake for another 10 minutes, letting the cheese melt but not burning the bread
- Serve warm with cured meats and antipasto
