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Heritage Month is about celebrating the flavours, traditions and people that bring us together. This hearty garlic bread, loaded with salami, melted cheese and fresh rocket, is made for sharing around the braai. Because some of our best traditions start with good food, a crackling fire and everyone gathered around it.
1 large French loaf or ciabatta
100 g salami, thinly sliced
2 cups grated mozzarella
½ cup grated Parmesan
3 tbsp butter, softened
3 cloves garlic, finely minced
2 tbsp fresh parsley, chopped
1 tsp dried oregano
1 handful fresh rocket
Salt and black pepper, to taste
1. Mix the softened butter, minced garlic, parsley, oregano, a pinch of salt and black pepper.
2. Cut the loaf into thick slices, making sure not to cut all the way through so the loaf stays together.
3. Generously spread the garlic butter between each slice. Tuck slices of salami into the gaps, then add mozzarella and Parmesan.
4. Wrap the loaf loosely in foil and place it on the braai over medium heat. Cook for about 8–10 minutes, turning occasionally if needed, until the cheese is melted and the bread is warm and crispy.
5. Open the foil and place the bread back on the braai for another 2–5 minutes until the top is golden and crisp. Keep an eye on it so the bread doesn't burn.
6. Remove from the heat and scatter generously with fresh rocket.
7. Pull apart, slice up and serve while hot and cheesy.
For extra flavour, drizzle the finished garlic bread with a little olive oil and add a final sprinkle of Parmesan before serving.
Add a sprinkle of chilli flakes for a little extra heat.
For extra crunch, leave the foil open for the last few minutes on the braai.
