If you have a hankering for jalapeño poppers but don’t have the time, this is a great alternative. This recipe will also work well with pre-made garlic bread.
Caution: this recipe is spicy! Reduce the number of jalapeños used if you don’t have a high chilli tolerance.
Serves: 4-6
INGREDIENTS
1 baguette
150 grams butter, softened
4 cloves garlic, minced
250 grams cream cheese, softened
¼ cup chopped pickled jalapeños, plus extra for on top
¼ cup grated mozzarella
¼ cup grated cheddar cheese, plus extra for on top
cracked pepper
sea salt
METHOD
In a bowl, mix together butter and 2 cloves of the chopped garlic. Season with salt and pepper.
Slice the baguette in half lengthways and spread the garlic butter over the baguette. Grill for 2-3 minutes until golden brown.
In a bowl, mix together the remaining ingredients, season with salt and pepper. Spoon the mixture over the garlic bread and spread it out evenly. Top with a little extra grated cheddar cheese and pickled jalapenos. Grill for 5 minutes or until bubbling and becoming golden brown.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.