Baked Golden Cenarth in Sourdough Bread

This simple appetiser has the wow factor! Gooey baked Golden Cenarth Cheese nestled in crusty sourdough bread, drizzled with honey and thyme. Pour yourself a glass of wine and enjoy this tasty treat!

INGREDIENTS

• Sourdough Bread (any size)
• 200g Caws Cenarth Golden Cenarth Cheese: a creamy, soft organic cheese washed in cider.
• Drizzle of olive oil
• Teaspoon of honey
• A few sprigs of thyme

INSTRUCTIONS

1. Preheat the oven to 180°C, fan 160°C, Gas 4. Place the loaf on a chopping board and, use a small serrated knife to cut a hole to sit the Golden Cenarth cheese in; be careful not to cut all the way through the loaf.  Save the pieces of bread.
2. Use the knife to score the rest of the loaf in a criss-cross pattern, being careful not to cut all the way through to the bottom crust.
3. Unwrap the Golden Cenarth and place in the hole in the bread, then pierce the top of the cheese all over with the tip of a knife. Transfer the whole loaf to a baking sheet.
4. In a bowl, mix together the garlic, thyme and 3 tbsp olive oil; season. Spoon the mixture over the top of the loaf, using your fingers to push the garlic and thyme into the holes in the cheese and into the cuts in the bread. Drizzle the honey over the cheese and bread.
5. Tear the remaining pieces of bread (from step 1) into chunky croutons. Scatter around the loaf on the baking tray and drizzle with olive oil.
6. Bake for 20-25 mins, until the bread is golden and toasted, and the cheese is gooey and fully melted.

Serve immediately with the extra croutons for dipping.