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Hedgehog bread with garlic butter & Gruyère AOP

Printable version PDF file

Serves 4


15 min

20 min


  • 1 loaf of bread
  • 60g melted butter
  • 40g aromatic herbs, chopped (flat leaf parsley, thyme, garlic...)
  • 350g Gruyère AOP, cut into thick slices
  • salt
  • freshly ground pepper


Preheat the oven to 180°C.


Mix the chopped herbs with the melted butter.

Using a serrated knife, cut the bread into 3cm wide slices. Be careful not to cut all the way down to the base.


Now slice the bread again in the opposite direction, again avoiding cutting all the way through the loaf.

Using a pastry brush, generously slather the inside of the bread with the herb butter before inserting the cheese slices into the slits.


Bake in the oven for 20 minutes at 180°C.


If the bread browns too quickly, cover it with aluminium foil.


Serve immediately while hot.


Tips & Tricks :

Swap out the herbs according to the seasons or your personal preference, perhaps even adding a pinch of curry powder.