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Cheesy garlic damper pull-apart with bacon chilli jam

  • 0:20 Prep
  • 0:35 Cook
  • 12 Servings


  • 6 Coles bakery damper rolls
  • 60g butter, softened
  • 1 garlic clove, crushed
  • 1 cup pizza cheese
  • Fresh flat-leaf parsley leaves, to garnish
  • Thyme sprigs, to garnish

Bacon chilli jam

  • 1 tablespoon extra virgin olive oil
  • 400g middle bacon rashers, trimmed, cut into 1cm pieces
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1/3 cup brown sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons malt vinegar
  • 1/2 teaspoon dried chilli flakes


  • 1
    To make the bacon chilli jam: Heat oil in a large frying pan over medium-high heat. Add bacon. Cook, stirring occasionally, for 10 minutes or until bacon is crisp. Using a slotted spoon, transfer to a large plate lined with paper towel.
  • 2
    Add onion to same pan over medium heat. Cook, stirring for 8 to 10 minutes, until golden. Return bacon to pan with garlic, sugar, maple syrup, vinegar and chilli. Reduce heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes or until mixture thickens. Cool 15 minutes.
  • 3
    Preheat oven to 220C/200C fan-forced. Grease a 4cm-deep, 21cm round (base), 29cm (top) frying pan.
  • 4
    Cut 2 slices horizontally and 2 slices vertically into the top of each damper roll, being careful not to cut the whole way through the rolls. Open up slices slightly. Combine butter and garlic in a small bowl. Spread butter mixture on cut sides of damper rolls. Place rolls in prepared frying pan. Spoon 3/4 of the bacon jam into cuts. Sprinkle with cheese. Bake for 15 minutes or until cheese is melted and bubbling.
  • 5
    Dollop with remaining bacon jam and sprinkle with parsley and thyme. Serve immediately.

Source: taste.com.au


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