This savoury loaf not only tastes delicious – looks superb. Serve it as an accompaniment to fondue or plain grilled steaks.
1 teaspoon vegetable oil
1 lb. rye and caraway seed loaf
8 oz. mozzarella cheese
2 oz. butter, softened
12 black olives, halved and stoned
2 teaspoon dried marjoram
2 teaspoon dried basil
Preheat the oven to hot 425 °F (Gas Mark 7, 220°C). With the teaspoon of oil, lightly grease a large baking sheet. Set aside. olives, herbs, anchovies and cheese.
On a wooden board, slice the bread almost but not quite through to the base. The slices should be about J-inch thick.
Cut the mozzarella into thin slices and. insert the slices into the slices in the bread. With a flat-bladed knife, spread the top of the bread with the softened butter.
Place the anchovies over the top of the bread in a criss-cross pattern and decorate with the olives. Sprinkle over the marjoram and basil.
Place the loaf on the prepared baking sheet and place it in the oven. Bake for 15 minutes.
Remove the bread from the oven and serve immediately.