Garlic Cob Loaf for 2 — Top Off, Chunks on Side (Pre-prep & Service)

Instructions

1. 1

   Pre-prep:

2. 2

   Prepare garlic butter: combine softened salted butter with crushed garlic; season with salt and pepper. Chill.

3. 3

   Sweat shallots: mince shallots and sweat in a frypan with a little oil or butter until translucent; cool and chill.

4. 4

   Mix filling: beat cream cheese with light sour cream until smooth. Fold in cooled shallots and garlic butter; adjust seasoning. Keep chilled in a covered container.

5. 5

   Prepare cheeses: shred mozzarella and tasty cheese; shave any extra Parmesan if using. Chill.

6. 6

   Cook and cool cob top: cut the top off the cob loaf and reserve. Tear reserved top into bite-sized chunks, place in a container and chill (optionally warm briefly at service).

7. 7

   Hollow loaf: remove interior crumb to create cavity; reserve crumbs for another use. Keep hollowed loaf chilled on service shelf.

8. 8

   Assemble mise: portion filling, cheeses and any garnish into service trays or containers; have oven tray and baking paper ready.

9. 9

   Service:

10. 10

    Preheat oven to 180°C (fan) or appropriate high setting for a fast finish.

11. 11

    Fill loaf: spoon chilled filling into the hollowed cob cavity, pressing to fill evenly and mounding slightly.

12. 12

    Top with cheeses: scatter shredded mozzarella and tasty cheese evenly over the filled cavity.

13. 13

    Bake: place filled cob (top off) on prepared tray and bake until cheese is melted, bubbling and lightly golden.

14. 14

    Warm cob top chunks (optional): if preferred warm, place reserved cob chunks in oven for 1–2 minutes to refresh.

15. 15

    Finish and plate: remove baked cob from oven; let rest briefly. Place cob on serving plate and arrange the torn cob-top chunks on a separate small plate or alongside the cob for dipping.

16. 16

    Garnish and serve: finish with a light sprinkle of chopped parsley if desired. Serve immediately.