This Anchovy Garlic Bread hides a salty twist on a traditional braai favourite.
- 40 mins
- 125g butter, softened
- 2 garlic cloves, crushed
- 4-5g anchovies, drained and mashed
- handful parsley, chopped
- zest of 1 lemon
- 1 ciabatta
- Preheat oven to 200°C. Stir the butter, garlic, anchovies, parsley and zest together until well combined. Season.
- Slice the French loaf into 2cm-thick slices, without cutting all the way through. Spread the butter mixture over the cut side of bread then wrap the loaf in foil.
- Place the bread on a baking tray and bake for 25-30 minutes until crisp and golden.
Magazine issue date: May, 2015