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Recipe by Angela Nilsen

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1. Preheat the oven to fan 170C/conventional 190C/ gas 5. Beat the butter and garlic, then mix in the cheese, parsley and chillies. Cut the bread in half crossways through the centre.
2. Spread the cheese mixture on the cut sides of both bread halves. Wrap each half loosely in foil and put on a baking sheet. Bake for 20 minutes, unwrap the foil and bake a further 10-15 minutes until starting to turn pale golden. Cut into wedges and serve.

Per wedge

152 kcalories, protein 5g, carbohydrate 10g, fat 10 g, saturated fat 6g, fibre 1g, salt 0.92 g

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• jkp

  28 May 2008

  jkp commented on this recipe

  what a brilliant idea to give the kids after school or to turn a soup starter into a delicious supper

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• jkp

  28 May 2008

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• FM

  09 July 2008

  FM rated and commented on this recipe

  

  Great idea!

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Ingredients

• 85g butter , room temperature
• 2 garlic cloves , finely chopped
• 175g jarlsberg cheese , coarsley grated
• 2 tbsp chopped parsley
• ¼ tsp crushed dried chillies
• 1 round French country loaf, or ciabatta

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Difficulty and servings

Make 12 wedges

Preperation and cooking times

Cook 45 mins

Ingredients

• 85g butter , room temperature
• 2 garlic cloves , finely chopped
• 175g jarlsberg cheese , coarsley grated
• 2 tbsp chopped parsley
• ¼ tsp crushed dried chillies
• 1 round French country loaf, or ciabatta

Per wedge

152 kcalories, protein 5g, carbohydrate 10g, fat 10 g, saturated fat 6g, fibre 1g, salt 0.92 g

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