Makes 1 large loaf
600g crusty bread loaf
2-3 garlic cloves, crushed
280g baby spinach leaves
½ cup roasted capsicum, well drained, finely chopped
2 tbsp sour cream
⅓ cup mayonnaise
1 cup coarsely grated gruyère
1½ cups coarsely grated tasty cheese
¼ cup grated parmesan
Thyme sprigs, to garnish (optional)
Using a large serrated knife, slice across top of loaf in a crisscross pattern, but do not cut all the way through base.
Melt butter in a medium frying pan over a medium heat. Add garlic and cook, stirring, until fragrant. Add spinach and continue stirring for 2 minutes or until wilted. Using a colander, drain mixture and set aside to cool. Squeeze excess liquid from spinach then finely chop.
Preheat oven to 180°C fan-forced. Grease and line a baking tray with baking paper. Transfer spinach to a medium bowl and add capsicum, sour cream, mayonnaise and cheeses. Stir to combine. Gently pull apart cut edges of loaf and generously spread butter mixture inside cuts. Place loaf on prepared tray and cook for 20-25 minutes or until cheese and bread are golden brown. Garnish with thyme sprigs, if using, and serve hot.
SMART TIP: Ensure capsicum is well drained; blot with paper towel. This can be made a day in advance (up until baking). Cover with foil then plastic wrap and chill in fridge. If transporting, bake at destination.