These hot garlic breads with gooey, melting mozzarella cheese make a delicious accompaniment to any meal or serve them as a snack while waiting for other items to cook on the barbecue.
INGREDIENTS
6 bread rolls
Filling
125 grams fresh mozzarella in whey
½ cup freshly grated Parmesan cheese
2 spring onions,very finely chopped
125 grams butter, soft but not melted
2 cloves garlic, crushed
2 tablespoons finely chopped basil
sea salt and freshly ground pepper
To cook
6 large squares aluminium foil
6 squares baking paper
METHOD
Cut 3 diagonal slices across each bread roll without cutting all the way through.
Filling: Drain the mozzarella well and chop it finely. Combine with the other ingredients in a bowl and season.
Gently open the cuts in the rolls and fill with the butter mixture. Also spread a little over the tops.
Place a square of baking paper over the top of each roll, then wrap each one firmly in aluminium foil. The baking paper stops the cheese sticking to the foil.
Cook for about 4 minutes each side on the hot plate of the barbecue. Check inside and when the cheese has melted and they are well coloured, unwrap and serve immediately. Makes 6.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.