serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Toast of the Town
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 4 slices white toast bread
- 100 g kashar (or cheddar cheese)
- 100 g soft feta cheese
- 1 tbsp finely chopped flat-leaf parsley
- 1 tbsp finely chopped tarragon
- 1 tbsp finely chopped chives, plus extra to serve
- 1 tbsp butter
- 30 ml milk
- 1 egg yolk
- 5 tbsp sesame seeds
Instructions
1. Preheat the oven to 180˚C. Use a rolling pin to flatten the sliced bread. Trim the corners for visual appeal, if you like. Cut the kashar (or cheddar) cheese into 1 cm x 1 cm sticks, a little shorter than the width of the bread.
2. Crumble the feta cheese into a medium bowl, then add the parsley, tarragon and chives and mix well to combine.
3. Spread the sliced bread with butter, then add the kashar and a dollop of the herbed feta to the centre. Roll the bread to enclose the cheeses.
4. Prepare two shallow bowls. Combine the milk and egg yolk in the first bowl and place the sesame seeds in the second. Dip the bread rolls into the egg mixture, followed by the sesame seeds and repeat until they are all coated. Transfer to a baking tray lined with baking paper.
5. Bake the simit pogaca until the sesame seeds are golden and the cheese is melted. Remove from the oven and dip each end of the rolls into extra chives and serve immediately.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Toast of the Town
