All the flavour of sage and onion stuffing in a tiny buttermilk bread. These little appetizer breads are absolutely packed with red onion, slow-cooked until soft, sweet and translucent and seasoned with lots of fresh herbs.
roasted garlic-parsley butter
250gunsalted butterroom temperature
6tbspfinely chopped fresh parsley
sage and onion stuffing bread
8red onionsfinely chopped
30gfresh sage leaveschopped
20gfresh rosemary leavesfinely chopped
80gfresh parsley with stalksleaves only chopped
125gwhole wheat spelt flour
100gaged cheddar (even better if it's smoked)finely grated
for the butter
Preheat the oven to 200°C. Slice the top 1cm off each head of garlic and drizzle 1 tbsp olive oil over each bulb. Wrap each bulb in a small twist of tin foil and bake at for 30-40 minutes, until the cloves are golden brown and very soft.
In a food processor, blend the roasted garlic, softened butter, lemon juice, chopped parsley, 1/2 tsp flaky sea salt (1/4 tsp fine salt) and lots of freshly ground black pepper.
for the breads
Melt the butter in a large frying pan and add the chopped onions with 1 tsp flaky sea salt (1/2 tsp fine salt). Cook slowly, stirring frequently, until the onions are translucent, 20-30 minutes. Stir through the chopped herbs and season with lots of freshly ground black pepper. Set aside to cool.
Preheat the oven to 200°C. In a large bowl, mix together all the dry ingredients, 1 tsp flaky sea salt (1/2 tsp fine salt), the grated cheddar and the onion mix. Mix everything well with your hands.
In a separate, medium-sized bowl whisk together the eggs and buttermilk. Fold the buttermilk and egg mixture into the dry ingredients, mixing only until just combined – any more and the bread could turn out tough.
Using a spoon, divide the dough between the holes of a mini tart pan (I used this 24-hole baking tray) and bake for 15-17 minutes, until set and lightly browned. Try not to overcook, they'll become a bit dry.
Serve immediately or cool on a wire rack for warming later.
These can be cooled and reheated later, just warm through at about 100°C.