Pull Apart Bread with Oak Smoked Isle of Wight Tomatoes and Brie

• 1 large loaf of bread
• 250g Brie or Camembert, cut into thin slices and then cut again into small strips
• 230g, 1 jar, Isle of Wight Oak Smoked Tomatoes
• 1 tsp Thyme leaves
• 1-2 Garlic cloves, crushed

Preheat the oven to 180°c.

Cut thick slices, in a criss-cross pattern, a little more than halfway into the bread. Do not cut all the way through the bread.

Drain the oil out of the tomatoes, place in a separate bowl and set aside. Remove the oak smoked tomatoes from the jar and place in a small food processor (or on board if you are chopping them up by hand). Process, or chop until you get a thick paste.

Add the thyme leaves and crushed garlic to the tomatoes and add the reserved oil from the jar of tomatoes. Give this a good stir to combine.

Using a knife, spread the tomato paste into alternate cracks of the bread. Then push the slices of cheese into the remaining cuts of the bread.

Brush the top of the bread with any remaining oil that might be left over.

Bake for about 25 minutes or until the cheese has become melted and the crust is golden.