1 large Vienna loaf
80g butter, softened
small handful parsley, chopped
2 cloves garlic, crushed
80g parmesan, grated
Preheat the oven to 180°C and lay a large piece of aluminium foil on a baking tray. Prepare the loaf by slicing on a diagonal into 3cm diamonds. Slice the bread only three quarters of the way through so the loaf still holds together.
In a small bowl, mix the butter, parsley, garlic and parmesan. Spread the garlic butter down each slice in the loaf. Follow with the Beerenberg Hot Tomato Chutney, spreading down each slice.
Place on the baking tray and wrap with foil. Place in the oven for 15 minutes, or until cheese has melted. Serve on a large board.