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Categories:Viewed: 2 - Published at: 2 years ago
Ingredients
- 1 baguette (long French loaf)
- 4 tablespoons olive oil
- 2 garlic cloves, crushed
- 16 ounces soft fresh goat cheese (500g)
- 1 12 cups basil leaves
- 8 ounces sun-dried tomatoes packed in oil (250g)
- 8 ounces black olives, pitted
- pepper
Method
- Preheat oven to 400F or 200C, or make sure the barbecue is hot.
- Divide the baguette into four equal chunks.
- Take four squares of cooking foil (tin foil or aluminium foil), each big enough to enclose one chunk of bread.
- Place a chunk in the middle of each square of foil.
- Split open the bread, and brush the soft insides with olive oil.
- You may not need the whole 4 tbsp - it depends on the size of loaf.
- Scatter the insides with garlic, making sure it is evenly distributed.
- Start to build the sandwiches.
- Layer in the goats cheese and basil, making sure they are evenly distributed.
- Half the olives and chop the sun-dried tomatoes, then layer those into the sandwiches too.
- Season with freshly ground black pepper.
- If you like, you can dribble in a little of the oil from the sun-dried tomatoes.
- Compress each sandwich to squish the ingredients together, and wrap tightly in foil.
- Bake the packages in the oven for about 20 minutes, or until the filling is hot all the way through, or pop on the barbecue for 10 minutes, turning half-way through cooking.
- Serve hot, in the foil package.
- Yum!
