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    Vegemite cob loaf

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    Vegemite cob loaf
    Preparation time is 15minutes
    Cook time is 40minutes
    Total time is 55minutes
    Serve is for 6 people
    Difficulty level: 2 out of 4

    12 Ingredients

    Number of servings
    6
    • 1 Woolworths cob crusty loaf
    • 2tablespoons butter
    • 1 red onion, finely diced
    • 3 cloves garlic, minced
    • 2 spring onions, thinly sliced
    • 380grams 190g X 2 Bega cream cheese with Vegemite
    • 1 cup Woolworths shredded mozzarella
    • 1 cup Woolworths shredded parmesan
    • 1/2 cup sour cream
    • 5milliliter extra virgin olive oil cooking spray
    • 1tablespoons chopped chives
    • 1 Lebanese cucumber, cut into sticks

    Description

    Enjoy the perfect summer appetiser with this quick and easy Vegemite cob loaf recipe, a savoury delight infused with the unique flavour of Vegemite,
    Instruction tip
    Use-it-up tip:
    If you have leftover cream cheese spread, toss through pasta for an extra creamy, delicious and comforting dinner.

    Method

    Step 1 of 4

    Preheat oven to 180°C /160°C fan-forced. Line a large rimmed baking tray with baking paper. Prepare cob by cutting out a 15cm circle from the top to form a bread lid. Scoop bread from the centre of the loaf, leaving a 2cm-thick layer of bread to fill in. Roughly tear scooped out bread and reserve for later.

    Step 2 of 4

    Heat butter in a small frying pan. Fry and caramelise red onion and garlic on low heat for 10 minutes. Add spring onion and cook for a minute. Remove from heat and add to a bowl. Add cream cheese, mozzarella, parmesan and sour cream to the bowl. Mix until well combined.

    Step 3 of 4

    Spoon cream-cheese mixture inside the bread. Cover with bread lid. Wrap the cob in foil and bake for 30 minutes. Remove cob from foil and place on prepared tray. Add torn bread pieces around it. Spray lightly with oil. Bake, uncovered, for a further 10 minutes until golden and crusty.

    Step 4 of 4

    Remove bread lid. Garnish cream-cheese mixture with chives. Serve with crusty bread pieces and cucumber.

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