Italian Stuffed Bread

Preheat your oven to 175°C.

Slice the loaf in half horizontally and hollow out most of the bread from the bottom half, keeping the crust intact.

Layer the bottom half with half of the Emborg Mozzarella Slices and thinly sliced tomatoes, then a drizzle of olive oil. Sprinkle oregano on, then add half of the grated garlic, a pinch of salt, prosciutto slices and the remaining Emborg Mozzarella Slices.

Brush the top of the loaf with olive oil and sprinkle the other half of grated garlic.

Place the bottom half in the preheated oven and bake for about 20 minutes until the cheese melts and the bread turns golden brown. Then, bake the top half for about 10 minutes until golden brown.

Remove from the oven, spread pesto over the prepared base, and cover it with the top half.

Slice and enjoy your delicious Caprese-style stuffed bread!