SUMMER LOVE

Aussie culinary queen Donna Hay's latest recipes put the sizzle into easy, breezy entertaining

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Stuffed and roasted snack baguette

I'm picturing an afternoon lounging in the sun with a tall, cool drink, pulling cheesy chunks from this delicious baguette.

What's not to love about this picture?

SERVES 6-8 AS A SIDE

INGREDIENTS

1 x 30cm sourdough baguette

50g unsalted butter, chopped and softened

1½ Tbsp Dijon mustard

Sea salt and cracked black pepper

½ cup store-bought caramelised onion relish

12 slices prosciutto or thinly sliced smoked ham

1½ cups gruyere cheese, finely grated

12 sage leaves, plus extra for sprinkling

Extra virgin olive oil, for brushing

1 Preheat the oven to 200°C.

2 Slice the baguette at 3cm intervals, ensuring not to cut all the way through.

3 Place the butter, Dijon mustard, salt and pepper in a bowl and mix to combine. Spread the butter mixture between each slice, followed by the onion relish, then insert the prosciutto, gruyere and sage leaves in. Sprinkle with the extra sage leaves.

4 Brush the baguette with oil and wrap in baking paper and aluminium foil. Place on a baking tray and bake for 18 minutes, then remove the foil and paper and bake for a further 5 minutes or until the cheese is melted and the bread is golden.

Lemon leaf-charred haloumi

If you have lemons in abundance in your garden or on your balcony, you'll know how fragrant their leaves are. I've used them to wrap haloumi before frying it, which infuses the cheese with so much herbaceous lemony flavour.

SERVES 6 AS A STARTER

INGREDIENTS

675g haloumi, cut into 18 x 1½cm slices

36 lemon leaves, washed and dried

500g mixed tomatoes, thinly sliced

Extra virgin olive oil, for drizzling

2 Tbsp oregano leaves