Midday bread
Ingredients
Instructions
- 200 g butternut pumpkin, thinly sliced
- 1 eggplant, cut into 1 cm thick rounds
- 1/4 cup olive oil
- 125 g cream cheese, softened
- 250 g ricotta cheese
- 2 tablespoons fruit chutney (we used mango)
- 2 tablespoons fresh flat-leaf parsley, chopped
- 2/3 cup semi-dried tomatoes, finely chopped
- 1 large sourdough bread
- 100g of ham
- 75 g baby spinach, washed and dried
- 6 slices of tasty cheese
- 100 g Hungarian Salami
- Arrange half of the pumpkin in a single layer on a microwave-safe plate. Blanket. Microwave on HIGH (100%) for 2 minutes or until tender. Repeat with the remaining pumpkin.
- Preheat a barbecue griddle over high heat. Brush pumpkin and eggplant with oil. Season with salt and pepper. Cook, in batches, 3 to 4 minutes per side, or until tender. Let cool completely.
- Using an electric mixer, beat cream cheese and ricotta together. Stir in chutney, parsley, tomatoes, salt and pepper.
- Cut a 5 mm thick slice on top of the bread. Put aside. Remove three quarters of the soft bread from the inside of the bread to form a "bowl" of bread. Spread a thin layer of ricotta mixture inside the bread. Cover with a third of the ham. Top with half the pumpkin, half the eggplant, half the spinach, half the savory cheese, half the remaining ham and half the salami.
- Spread half of the remaining ricotta mixture over the salami. Repeat layers, ending with remaining ricotta mixture.
- Place reserved top on top of topped bread, pressing down firmly. Wrap in aluminum foil then tightly wrap in a kitchen towel. Refrigerate for 4 hours or overnight, weather permitting. Cut into slices with a serrated knife. Serve.
Midday bread
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Midday bread Recipe – Midday bread Recipes
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