SIM­PLE OLIVE AND RI­COTTA BAR­BE­CUE BREAD

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 5 mins Cook­ing time 20 mins Serves 4

1 cup black olive tape­nade 1 cup ri­cotta

1 bunch dill, finely chopped 2 free-range eggs

2 Tbsp ex­tra vir­gin olive oil 1 tsp ground white pep­per 1 tsp fine salt

Finely grated zest of 2 lemons 2 cups self-rais­ing flour, sifted

STEP 1 Pre­heat bar­be­cue flat plate to mod­er­ate. Com­bine tape­nade, ri­cotta, dill, eggs, oil, pep­per, salt and le­mon zest in a large bowl, then mix un­til very smooth. Add flour, then stir thor­oughly un­til a rough dough forms.

STEP 2 Di­vide dough into 4 pieces, and flat­ten into oval shapes. Put on a non­stick bar­be­cue liner on the flat plate and cook for 8 min­utes each side, un­til golden, crisp and firm to touch. Serve.

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