3 ways with stuffed bread

By Hannah Lewry, 27 July 2016

This is the food your guests really want at a party: cheesy, garlicky, melty-buttery bread with all the extras. Buy a loaf, glam it up and apologise to no one.

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

Stuffed-bread

Hannah Lewry

Article by Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.
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