Parmesan Pesto Butter Loaf

Ingredients

1 cobb loaf

150g Westgold Unsalted Butter, soft

Pinch salt

4 Tbsp pesto                                                   

½ cup grated parmesan

½ cup grated Colby cheese

¾ cup mozzarella, grated

Method

Preheat the oven to 180^oC.  Line a sided baking tray with baking paper. 

Using a sharp serrated knife, cut deep slices into the bread about ¾ of way down, in a diamond pattern.

Stir together the cheeses, butter and pesto. Spread the butter mix onto all the cuts, down to the bottom. 

Fold a piece of baking paper into a strip, long enough to wrap around the loaf and secure with a piece of string. 

Cook at 180^oC for 10-15 minutes until the cheese is all melted and gooey.

Place on a serving board, remove the paper and string. Serve immediately.