500g cob loaf (20cm diameter)
75g butter, melted
3 cloves garlic, crushed
1 teaspoon dried oregano
100g small cherry tomatoes, quartered
¼ cup thinly sliced fresh basil
1 1/3 cups grated mozzarella
Balsamic glaze, to serve
Using a serrated knife, cut loaf into 3cm thick slices, being careful not to cut all the way through to the base. Give loaf a quarter turn and cut the other way to form a cross-hatch pattern, being careful not to cut all the way through.
Place cob on a large oven tray. Combine butter, garlic and oregano in a small bowl. Season with salt and pepper. Brush butter mixture in between bread squares, taking care not to break off the ends.
Combine tomatoes and basil in a small bowl. Press in between bread squares. Sprinkle 1 cup of the mozzarella over tomato and basil. Sprinkle remaining mozzarella over top of loaf.
Cook in a moderate oven (180C) for about 20 minutes or until cheese is melted and bread is crisp.
Serve hot drizzled with balsamic glaze.