125 g butter, softened
2 cloves garlic, crushed
2 tbsp chopped fresh chives
¼ cup drained, chopped sun-dried tomato strips
¾ cup grated parmesan
Salt and pepper, to taste
1 large French breadstick (50cm long)
- Place butter, garlic, chives, tomatoes and cheese in a medium bowl. Season with salt and pepper. Stir until well combined.
- Using a serrated knife, cut breadstick in half crossways. Cut each half into thick slices. Re-assemble breadstick, spreading butter mixture evenly over each slice of bread.
- Place 2 x 50cm lengths of foil on a bench. Line each with a sheet of baking paper. Place each half of breadstick onto the paper. Fold over foil to enclose. Place on an oven tray.
- Cook in a moderate oven (180C) for 15 minutes. Open out foil. Cook for a further 5 minutes, or until bread is crisp and cheese is melted.
- Serve bread hot.