Tear-and-share bread served with a thick herb and sun-dried tomato dip is perfect for sharing at the table
Ingredients
Total ingredient list
- 100 g sun-dried tomatoes (from a jar)
- 1 clove garlic, peeled and chopped
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- 100 ml olive oil
- 400 g traditional bread
- 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon
- 1 tbsp honey
- 200 g mozzarella
- 1 tsp black sesame seeds (for decoration)
- Black pepper to taste
Preparation
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Step 1Preparation:
Finely chop the sun-dried tomatoes.
In a bowl, mix the olive oil with the chopped garlic, mint, basil and parsley.
Add the finely chopped tomatoes.
Season with Kikkoman Lemon Ponzu, black pepper and honey, then mix thoroughly. -
Step 2Preparation:
Score the bread in a criss-cross pattern, making cuts approximately 5 cm apart, taking care not to slice all the way through to the bottom. Place torn pieces of mozzarella into the gaps.
Wrap the bread in aluminium foil and place it in a preheated oven at 180°C for 8–10 minutes. After this time, uncover the top of the bread and bake for a further 5 minutes.
Remove from the oven, transfer to a plate, sprinkle with black sesame seeds and serve with the dip for dipping.
Featured products in this recipe
- Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon
