- 200 g butter
- 2 T white miso paste
- 40 g Parmesan, grated
- 1 ciabatta loaf
- Spring onion, sliced, to taste
Cream butter until softened, then add white miso paste and grated Parmesan.
Slice the loaf ciabatta without cutting it all the way through.
Generously spread the Parmesan miso butter into each incision, wrap the loaf in tinfoil and braai over medium coals, turning often, until evenly golden brown and slightly charred, about 5–10 minutes.
Stuff the incisions with sliced fresh spring onion, top with more grated Parmesan and dot with any leftover Parmesan miso butter. Serve hot.
Cook's note: This side is delicious with Woolies free-range sundried tomato chicken espetadas.