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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.