Top this barbecued loaf with a buttery mix of bocconcini cheese, garlic and fresh rosemary. It’s the perfect accompaniment to grilled steaks.

Yield: Serves 8.



  • 1 1/3 cups coarsely chopped bocconcini cheese
  • 1/2 cup salted butter, softened
  • 2 tsp finely chopped fresh rosemary
  • 2 cloves garlic, crushed
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp salt
  • 1 loaf French bread, halved lengthwise


  1. Preheat natural gas barbecue on low heat for 10 - 15 minutes.
  2. In a food processor, combine cheese, butter, rosemary, garlic, pepper and salt. Process until smooth.
  3. Wrap bread halves individually in heavy duty foil, leaving cut side open. Spread cheese mixture over cut side of bread halves.
  4. Heat bread directly on grid or on warming rack until cheese is melted and bread is golden around edges, about 15 - 20 minutes. Slice bread and serve.
Nutritional analysis per serving:

340 calories, 17 g fat, 12.8 g protein, 34.5 g carbohydrate, 1.6 g fibre, 609 mg sodium