CHEESE AND SALAMI LOAF

Uncooked Loaf can be wrapped and frozen for up to three months; thaw at room temperature before cooking. Loaf can be baked in a moderate oven for about25 minutes if preferred.

CHEESE AND SALAMI LOAF
CHEESE AND SALAMI LOAF

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Vienna loaf

  • SALAMI BUTTER

  • 185

    g butter

  • 100

    g salami, finely chopped

  • 1/4

    cup grated parmesan cheese

  • 2

    tablespoons chopped fresh basil

Directions

Cut Vienna loaf crossways at 1.5cm intervals, cutting nearly all the way through; spread slices with two thirds of the Butter. Cut diagonally across loaf at 1.5cm intervals, cutting nearly all the way through; spread slices with remaining Butter. Wrap loaf in foil, barbecue loaf 15 minutes. Open foil, barbecue further 10 minutes; serve. Salami Butter: Have butter at room temperature, combine with salami, cheese and basil.

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