Definitely not low carb 🙂
The beautiful cob loaf that I used was flavoured with parmesan and onion. It was on special at the supermarket at the end of the day and only cost $1.60. (Believe me, that is cheap for a loaf like this where I live.) All I had to do was cut it into sections, throw on some butter and fillings then bake for 15 minutes. It was absolutely delicious. My husband and I had to stop ourselves from eating the whole thing in one go.
If you want to make a vegetarian version then just omit the bacon. You could also substitute salami, ham or chopped chorizo instead.
My tip would be to use a flavoured loaf if you can get one – if not then perhaps add some garlic or onion powder to the butter.
Ingredients – serves 4 as an appetiser:
- 1 flavoured cob loaf (I used parmesan & onion)
- 125g/4.5 oz bacon, diced
- 125g/4.5 oz butter, softened
- small handful fresh parsley leaves, chopped
- 2 spring onions, finely chopped
- 1/2 cup grated cheddar cheese
- Heat your oven to 180C/160C fan forced/350F.
- Place your loaf on a non-stick baking tray and use a bread knife to carefully cut a grid pattern into the loaf. Cut about 90% of the way through the bread, but DO NOT cut all the way through or you will end up with a lot of little cubes of bread.
- Place the bacon into a frying pan and cook until just starting to turn golden. Set aside.
- Mix the softened butter with the chopped parsley then spread liberally throughout the grid pattern on the loaf. It doesn’t need to be perfectly spread as it will melt whilst the loaf heats through.
- Scatter the spring onions throughout the grid – actually separate the cuts and put the onions into the grid rather than just sitting on top of the loaf.
- Repeat the above with the cooked bacon and then the grated cheese.
- Bake the loaf for 10-15 minutes until the cheese is golden and bubbly. (Try not to burn the bread itself so remove from the oven if it starts to brown too much.)
- Remove from the oven and leave to cool fo 5 minutes before serving. The idea is that people pull it apart with their fingers so check it isn’t too hot to touch before you serve.