Sundried tomato pesto, mozzarella & spinach loaf

This loaf is a winner in my household, and if you keep it in an airtight container it keeps really well. All you need to do is heat it up and slather it with butter.

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
2 cups grated tasty cheese
1 cup milk
135g sundried tomato pesto
2 garlic cloves, minced
1 cup baby spinach, finely chopped
150g cherry mozzarella balls, halved
2 tablespoons tomato relish
butter, to serve

Preheat the oven to 200°C. Line and grease a baking dish.

Sift flour, salt and baking powder into a large bowl. Make a well in the centre and add tasty cheese, milk, sundried tomato pesto and garlic, then stir until combined (take care not to overmix).

Now add spinach and mozzarella. Stir until combined. Pop the mixture into the prepared dish. Brush over tomato relish, then chuck in the oven for about
30–35 minutes. Enjoy a slice with a lick of butter!

Recipe extracted from Kitty’s Kitchen: Just a little bit naughty by Kitty Williams, food photography by Chris Sharpe, published by Bateman Books, RRP $49.99, Available Now

About the Author

Vicki Ravlich-Horan

Related Posts

Mushroom risotto

Mushroom risotto

These hearty winter dish can be made even more delicious in the Winter if you can get your hands on some fresh in season NZ Black truffles.  Simply shave some on top of your risotto just before serving. 1 cup risotto rice olive oil white wine (optional) 1 finely diced...

Slow cooked beef cheek with gremolata

Slow cooked beef cheek with gremolata

This recipe which appears in Nourish The Cookbook, vol 2 was given to me by Justin Thompson from The Shack in Raglan.  A family favourite of his, it quickly became my go to too, so I had to share it. Justin says, “It is perfect for a comforting Sunday night dinner and...