BBQ'd Cheese and Bacon Cob Loaf (Mini)

25/6/2015

Our afternoon snack and passionfruit mocktail

A treat for the hungry, a mini cheese and bacon cob loaf for two.

A word of warning... it is filling, don't eat it too close to dinner time and ruin your appetite like I did.... LOL, I keep forgetting that being pregnant (yep I get the comedy of putting a bun in the BBQ) that you fill up faster and need to eat more often.... oh well, now I know for next time :)
Enjoy!

Ingredients:
- Splash of garlic oil or butter (your choice)
- 1/4 cup onion, diced
- 1/2 cup bacon, diced
- 125 grams cream cheese (Philadelphia)
- 1/3 cup of cream (thickened)
- 1/3 cup of sour cream
- 2/3 cup of shredded cheese
- 2 crusty bread rolls

Method:
1. Preheat BBQ to 150 degrees Celsius;
2. Cup the lid off the bread bun and scoop soft bread out leaving a 1 cm edge;
3. Heat oil or butter and cook the diced onion and bacon until soft and browned;
4. Remove from heat and place in a mixing bowl;
5. Add cream cheese, stir to combine;
6. Add cream, sour cream and cheese, stir to combine;
7. Add salt and pepper to taste
8. Spoon mixture into bun, place the bread bun lid back on top;
9. If using the BBQ, wrap the base in foil (loosely) leaving the top of the bun exposed;
10. Place the bun on the wire cooling rack in the BBQ to cook for 25 minutes; and
11. For the last 5 minutes of cooking place the rest of the bread in the BBQ to crisp it up.

Notes:
If available to you, use the covered elements on the BBQ to prevent burning of the bun and place the bun on the cooling rack furthest away from these elements.