- 1 x artisan bread
- 100 g Parma ham sliced
- 100 g pesto
- 30 g sun-dried tomatoes
- ¼ bunch of parsley
- 20 ml garlic oil
- Sprigs of fresh thyme & rosemary
- Cutting board & bread knife
- Handful of smoke chips
- Pizza peel
- Heat shield
Heat the BBQ indirectly at 100°C.
Score the artisan bread so you can fill the slits.
Fill the indentations with the Parma ham, sun-dried tomato and pesto.
Brush the top of the bread with garlic oil and decorate with sprigs of fresh thyme and rosemary.
Using the pizza scoop, carefully place the filled bread in the BBQ for 15 minutes at 100°C indirectly and add the smoke chips.
Recipes for the barbecue:
Bee Roostr we would like to inspire you all year round with our delicious recipes for the barbecue. Vegetarian, meat or fish, you will impress with these delicious recipes. Find all our BBQ recipes here!