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.
Rate this recipe
0/5
(0 Votes)
0 Picture
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
Details
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.
Review this recipe