Herb Cheese Bread Slices
Sweet basil combined with savoury sun-dried tomatoes & parmesan, all crisped up in the oven
Servings 4 slices
- 4 thick slices artisan bread I use sourdough
- 35 g salted butter softened
- 1 half sun dried tomato (not oil packed) very finely chopped
- ¼ cup basil leaves - very loosely packed very finely sliced
- 10 g freshly grated parmesan cheese divided in half
- pinch fine salt to taste (see notes)
Pre heat oven to 180c fan forced / 355f
Line a baking sheet/tray with baking/parchment paper & set aside
Combine all ingredients except bread & half the parmesan cheese in a small bowl & mix well to combine
Thickly butter one side of each slice of bread with about 1 to 1 ½ teaspoon of butter mixture (see notes)
Sprinkle remaining parmesan cheese evenly over buttered bread slices, then place slices butter side up on prepared tray & bake for 10 mins
My first note is regarding the extra pinch of fine salt - remember this is purely to taste & it will depend on how salty your butter is.
How much butter you need to cover each slice of bread will of course depend on the surface area of your slices. The 35g of butter that I have quoted in the recipe should do the job even for slices of bread which are large. If you find yourself with butter mixture left over you could also just slather a bit more on before you put them in the oven. I have rarely uttered the phrase "there's too much butter" just to let you know...
This recipe is SUPER easy to scale up as well, just double everything to make 8 etc. You could also make twice the quantity of butter and freeze the other half for another sitting.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*