Preparation
- Preheat the oven to 200°C, fan 180°C, gas 6. Use a bread knife to make 8 cuts into the seeded cob loaf, but without cutting all the way through to the base, so that the slices stay attached in loaf form.
- Spread a little pesto into each cut, then stuff with the charcuterie meats for punch. Roughly chop the spinach and the sundried tomatoes for earthiness and tuck into the gaps. Drain and thinly slice the mozzarella and stuff in between the slices as well.
- Wrap the loaf up in a couple of large sheets of foil, sealing it into a parcel. The loaf can be prepared a few hours ahead; pop it in the fridge until ready to cook.
- Bake in the oven for 25-30 minutes until the cheese is melting and the loaf is crispy. Pull or cut apart on a board to serve.
A tear-and-share loaf packed with continental charcuterie and oozing mozzarella. This is perfect for a sunshine spread with friends.
For assorted charcuterie, we used prosciutto, chorizo, salami and salchichón.