Fondue and squash bread

Fondue and squash bread

Total: 25 min. | Active: 15 min.
vegetarian, lactose-free
Nutritional value / people: 433 kcal
, Fat: 17 g
, Carbohydrate: 45 g
, Protein: 23 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cheese mixture

200 g fondue cheese mix
250 g squash (e.g. butternut, coarsely grated)
1 red onion, finely chopped
1 ½ tsp ground coriander seeds
a little pepper

Bread

1 pagnol rustique artisanal (approx. 400 g)
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How it's done

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Cheese mixture

Place the cheese mixture in a bowl along with all the other ingredients up to and including the pepper, mix.

Bread

Cut crosswise into the middle of the bread at 2 cm intervals, making sure that the bread still holds together. Spread the cheese mixture in the incisions.

To bake

Approx. 10 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool slightly, cut open the bread, serve.

Good to know
Serve with: Soup, green salad or a glass of wine

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