• 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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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