garlic and thyme bread
- 6 bread rolls
- 120g unsalted butter, softened
- 4 cloves garlic, crushed
- sea salt and cracked black pepper
- 150g fontina+, sliced
- 12 sprigs thyme
- Preheat oven to 200°C (400°F). Using a bread knife, make an incision through the centre of each roll, making sure not to cut through. Place the butter, garlic, salt and pepper in a bowl and mix to combine. Spread the incisions with the butter mixture, reserving 1 tablespoon of mixture. Fill the bread with the cheese and thyme and place on a baking tray. Bake for 10–15 minutes or until the cheese is melted and the bread is golden. While the bread is still hot, brush with the remaining butter mixture and sprinkle with salt. Remove thyme before eating. Serves 4
+ Fontina is an Italian cow’s milk cheese available from delicatessens.
Photography: Chris Court
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