Meals and Courses

  • 75 g (3 oz) lightly salted butter, softened
  • 6 sun-dried tomatoes in oil, finely drained and chopped
  • 3 garlic cloves, crushed
  • finely grated rind of 1 lemon
  • 3 tablespoons chopped parsley
  • 1 large ciabatta loaf
  • salt and pepper

Beat together the butter, tomatoes, garlic, lemon rind and parsley with a little salt and pepper.

Make deep diagonal cuts, 2 cm (¾ inch) apart, down the length of the bread, keeping the bread intact underneath. Spread the flavoured butter into the cuts, spreading any excess butter over the top of the bread. Wrap in foil, with the opening along the top of the bread, and place on the lower rack of the halogen oven.

Set the temperature to 250°C (482°F) and cook for 8–10 minutes until the butter has melted into the bread. Open out the top of the foil and cook for a further 4–5 minutes until the surface is golden.

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