By Hollie Harris
Great for parties and a hit every time, this easy entertaining recipe offers an Italian twist on the traditional cob loaf dip. Just perfect to feed your friends, family or a crowd.
INGREDIENTS
1 cob loaf
5 cherry tomatoes, quartered
5 stuffed green olives, sliced
100g pepperoni salami, sliced or cut into thin strips
2 tablespoons olive oil
1/2 onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, deseeded, finely chopped
2 tablespoons tomato paste
375g sour cream
320g (4 cups) coarsely grated tasty cheese
Chopped fresh continental parsley
METHOD
Step 1
Preheat oven to 180°C/160°C fan forced. Cut the top third from the cob loaf. Scoop out the bread inside (in one piece if possible), leaving a 2cm thick wall. Set the top and inside bread aside.
Step 2
Place the loaf on a baking tray and spray with oil. Bake for 20 minutes or until crisp. Slice the reserved top and inside of the cob and place on a tray along with the tomato, olive and 20g of the peperoni. Spray with oil. Bake for 5-10 minutes or until the bread is crisp.
Step 3
Meanwhile, heat the oil in a large saucepan over medium heat and add the onion, garlic, capsicum and remaining pepperoni. Cook, stirring often, for 5 minutes or until soft. Add the tomato paste, sour cream and cheese and stir until melted.
Step 4
Fill the loaf with the cheese mixture. Top with the roasted tomato, olive and pepperoni. Sprinkle with parsley and serve with the bread.
