castello-full favorites icon Basket Copy icon-checkmark icon-facebook icon-globe Instagram icon-pinterest Castello sustainability-08 Copy 7 icon-youtube servings icon medium timer Time icon big
Swirly Olive Cheese Rolls with Castello® Tickler Extra Mature Cheddar

Swirly Olive Cheese Rolls with Castello® Tickler Extra Mature Cheddar

Prep 2 hr 10 min Cook 30 min 4 servings
Where to buy Copy link

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:

For the tomato salsa:

  • 200 g cherry tomatoes, quartered
  • ½ red onion, 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
  • pinch sea salt and coarse black pepper

preparation

Make the cheese rolls:

1. 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.

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

3. 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.

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

Make the olive tapenade:

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

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

7. 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.

8. 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.

9. Preheat the oven to 200°C.

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

Make the tomato salsa:

11. Whilst they bake, in a bowl simply mix all of the salsa ingredients, season with salt and black pepper.

To serve:

12. Simply tear and share, and dip into your fresh tomato salsa!

you might also like

all recipes

products used