For the loaf:
1 medium white loaf, unsliced
100g mozzarella, torn into chunks
100g mature cheddar, cut into chunks
4 tablespoons pesto
4 tablespoons olive oil
Pre-heat the oven to 180 degrees c.
Cut a criss-cross pattern into the loaf with a sharp knife, making sure you don't quite slice all the way through.
Place a piece of cheese into each opening on top of the loaf, trying to alternate evenly between each cheese.
Stir the pesto and the olive oil together and then drizzle on top of the cheesy mound.
Place the bread onto a lined baking tray and cook for around 15 minutes, or until the cheese has gone a deep golden brown.
Leave to cool on the baking tray for a couple of minutes before serving.