CHEESE AND SALAMI LOAF

By mgdavies

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.

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

Preparation

Step 1

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.