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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.