ingredients
1 large cob loaf
60 garlic butter, melted
1 tablespoon olive oil
4 green shallots, sliced
2 garlic cloves, crushed
250g cream cheese, at room temperature, chopped
250g ctn sour cream
80g (1 cup) coarsely grated colby cheese
75g (3/4 cup) coarsely grated cheddar
200g creamy feta, chopped, plus extra, crumbled, to top
120g baby spinach leaves, chopped, plus extra to serve
Lemon wedges, to serve
method
- Preheat the oven to 180C/160C fan-forced.
- Use a large serrated knife to cut the top from the cob loaf, about 4cm from the top. Use a small serrated knife to cut around the inside of the crust of the loaf. Scoop out the bread inside. Cut the inside bread into quarters. Cut each quarter into 4 slices.
- Use a rolling pin to roll the bread slices flat. Cut into wedges. Brush sliced and inside of the cob with the garlic butter. Place the cob and bread wedges onto baking trays. Bake for 15 minutes or until wedges are crisp. Set aside.
- Meanwhile, heat the oil in a frying pan over low heat. Add the shallot and cook, stirring, for 2 minutes or until softened. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the cream cheese and sour cream and stir until combined. Stir in the colby, cheddar, feta, and spinach and stir until the cheeses have melted and the spinach has wilted.
- Spoon the mixture into the cob loaf. Cover loosely with foil and bake for 15 minutes, until heated through.
- Top cob with extra feta and spinach. Serve with bread wedges and lemon.
Credits: Taste