Spring onion and Cheddar stuffed bread

September 28, 2017
Spring onion and Cheddar stuffed bread

This is perfect for feeding a crowd at your next braai, where you can serve it as a side dish, instead of garlic bread

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

Spring onion and Cheddar stuffed bread

Serves: 6
Cooking Time: 30 mins


  • 300g matured Cheddar, grated
  • 120g cream cheese, at room temperature
  • 200g good quality mayonnaise
  • 30ml (2 tbsp) milk
  • 3 spring onions, finely sliced + extra slices, to garnish
  • 50g butter, softened
  • 1 loaf ciabatta



Preheat the oven to 200˚C. In a bowl, combine the matured Cheddar, cream cheese, mayonnaise, milk, spring onions and butter, and stir to combine well.


Cut the ciabatta into 1,5cm-thick slices, but do not slice through the base of the bread. Spread a thick layer of the cheese mixture between each slice, then place the loaf in a baking tray. Bake in the preheated oven, 20 – 30 minutes, until the cheese has melted, and the bread is lightly golden and crisped in places.


Serve the bread warm with extra spring onion slices sprinkled over.

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