Swirly Olive Cheese Rolls with Castello® Tickler Extra Mature Cheddar

Name: Swirly Olive Cheese Rolls with Castello® Tickler Extra Mature Cheddar
Prep time: 2 h 10 min
Total time: 2 h 40 min
Yield: 4 servings
Ingredients: 200 g kalamata olives; 2 garlic cloves, minced; 2 tbsp capers; 2 sprigs of rosemary, leaves removed; 30 ml olive oil; 300 g Castello® Tickler Extra Mature Cheddar; 500 g white bread mix; 1 tbsp butter, unsalted; 1 brown onion, finely chopped; 1 large egg; 200 g cherry tomatoes, quartered; ½ red onions, finely diced; 8 kalamata olives, quartered; 1 garlic clove, minced; 1 tbsp balsamic vinegar; 2 tsp capers, roughly chopped; 2 tbsp fresh basil, roughly torn; pinches sea salt and coarse black pepper

Total 2 hr 40 min Prep 2 hr 10 min

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Swirly Olive Cheese Rolls with Castello® Tickler Extra Mature Cheddar

Ingredients

For the olive tapenade:

200 g kalamata olives

2 garlic cloves, minced

2 tbsp capers

2 sprigs of rosemary, leaves removed

30 ml olive oil

For the cheese rolls:

300 g Castello® Tickler Extra Mature Cheddar

500 g white bread mix

1 tbsp butter, unsalted

1 brown onion, finely chopped

1 large egg

For the tomato salsa:

200 g cherry tomatoes, quartered

½ red onions, finely diced

8 kalamata olives, quartered

1 garlic clove, minced

1 tbsp balsamic vinegar

2 tsp capers, roughly chopped

2 tbsp fresh basil, roughly torn

pinches sea salt and coarse black pepper

Preparation

Make the cheese rolls:

Mix the bread dough as per instructions on the pack. Meanwhile, in a medium frying pan, slowly sweat the onion in the butter until soft. Add the brown sugar and turn up the heat slightly. Cook for 2 minutes until caramelised, set aside to cool.

Allow the dough to rise until doubled in size, about 45 minutes - 1 hour.

When ready, punch dough down in the bowl and add in the cooled onions, gently kneading to distribute. Turn dough out onto a lightly floured surface.

Using a floured rolling pin, roll dough into a 30 x 35cm rectangle with the long side closest to you.

Make the olive tapenade:

Place the olives, minced garlic, capers, rosemary and olive oil into a small food processor, and pulse until combined. Season to taste.

Spread the tapenade evenly over the dough, add crumbled cheddar to the long edge then sprinkle over the grated Castello® Tickler Extra Mature Cheddar.

Starting at the edge nearest to you, roll the dough up tightly into a log, pinching the top seam together at the top. Turn the log seam side down and cut into 12 even pieces.

Arrange the bread pieces into an oiled standard 23 x 33cm tin, placing 4 down 3 across. Cover with a tea towel. Allow to rise at room temperature for 30 minutes, until the rolls have doubled in size.

Preheat the oven to 200°C.

Remove the tea towel and glaze the rolls with the beaten egg. Place the rolls in the oven and bake until risen golden brown.