Recipe for Dinner
Cheese and Sun-dried Tomato Loaf
1 small French stick
100 g/4 oz/1/2 cup low-fat soft cheese
50 g/2 oz/1/2 cup butter or margarine
3 sun-dried tomatoes, chopped Freshly ground black pepper
Slice the bread, but not right through the base. Mash the cheese and butter or margarine together, work in the tomatoes and season with pepper. Spread between the slices. Wrap in foil and bake in a preheated oven at 200°C/400°F/gas mark 6 ton minutes or until the crust feels crispy when squeezed.
Prepare as for Cheese and Sun-dried Tomato Loaf but use 50 g/2 oz/1/2 cup chopped stoned (pitted) olives instead of the sun-dried tomatoes and add 2.5 ml/ 1/2tsp dried basil.