SWEET GARLIC AND GARDEN HERB BUTTER STUFFED ROLLS
Halve 1 head garlic, place on a baking tray, drizzle with olive oil and season. Roast at 200°C for 25 minutes. Fold 2 t chopped chives, 2 t chopped Italian parsley, 1 t chopped thyme, 1 t chopped sage and 1 t chopped oregano into 200 g softened butter. Add 4 cloves roasted garlic and season. Make a shallow incision into the top of 6 Portuguese rolls, spread with the herb butter and bake for 10 minutes.
Garnish with fresh herbs. Serves 6
HONEYED BEETROOT AND PEAR-AND-BLUE CHEESE-STUFFED CIABATTA
Peel 230 g baby beetroot and slice 4 pears. Place on a tray and drizzle with 1 T olive oil, dot with 50 g butter, add 6 sprigs thyme and 3 T honey, season and roast for 15–20 minutes at 250°C. Slice 1 ciabatta, taking care not to cut all the way through, drizzle with olive oil and bake for 10 minutes. Stuff with the pears, beetroot and 100 g crumbled blue cheese.
Serve warm drizzled with extra honey. Serves 6
ROAST TOMATO, FETA AND BASIL-STUFFED RUSTICA LOAF
Place 350 g halved Bella tomatoes on a baking tray, drizzle with olive oil and season. Roast at 200°C for 15 minutes. Cut a long wedge out of 1 rustica loaf. Drizzle with olive oil and bake for 10 minutes. Spread the bread with 2 T basil pesto and stuff with the roast tomatoes, 10 g fresh basil, 150 g crumbled feta, a squeeze of lemon juice and black pepper.
Serve warm. Serves 4
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