Peanut chicken wraps

Your Family - - Contents -

Makes 12

Takes 35 mins

12 slices brown or white bread soft but­ter, for spread­ing 250g packet streaky ba­con 4 eggs, beaten 125ml milk 200g ri­cotta 100g Ched­dar

6 pre­served figs, halved 1 Pre­heat oven to 200°C. Grease 2 x 6 jumbo muf­fin trays. Roll out the bread as thinly as pos­si­ble with a rolling pin. Cut off the crusts. Spread one side of the bread with but­ter and press (but­tered side up) into the pre­pared trays. 2 Line the sides of each bread cup with a piece of ba­con. Bake for about 10 min­utes or un­til just cooked. Mix to­gether the egg, milk and cheeses and pour into the bread cases. Insert a fig half. Bake for 10-15 min­utes or un­til golden and set.

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