The title of this one pretty accurately describes it. It is one of my personal favourites but due to the acquired taste nature of more than one ingredient you’re either going to love this or should not attempt it at all. I was fortunate enough to grow up in a house with two olive trees in the garden and where puttanesca pasta was a regular dish so my palette very much appreciated this flavour profile and I am happy to share it with you.
Ingredients (makes 6)
- 12 bread slices
- olive oil (to spread on the bread slices)
- plain cream cheese (1 tub will be enough)
- 1 small jar anchovy fillets
- 2 tots capers (drained)
- ½ cup black olives (pitted and roughly chopped)
- 1 red onion (sliced)
- freshly ground black pepper
- 240 g Cheddar cheese (sliced or grated)
- 100 g pine nuts (roasted, or roughly chopped roasted cashew nuts)
- Build the braaibroodjies: Spread butter or olive oil on one side of each slice of bread (these sides will be outward-facing in the assembled braaibroodjie). Pack half these slices buttered-side down and spread with a layer of cream cheese and equally distribute the anchovies, capers, olives and onions. Season with black pepper. Cover with Cheddar cheese and sprinkle the nuts over the cheese. Close the braaibroodjies with the remaining bread slices, buttered sides facing upwards.
- ‘Braaibroodjies is draaibroodjies’. Braaibroodjies should be turned often and are braaied in a closed, hinged grid. If you don’t have one, buy one – preferably with adjustable heights to compress each unit perfectly. You want medium-paced, gentle heat and the grid should be relatively high. Your aim is for the cheese to be melted and all other fillings to be completely heated by the time the outsides are golden brown. Slightly opening and closing your hinged grid a few times after the first few turns of the braai process helps the braaibroodjies not to get stuck to the grid.
- Once done, slice each braaibroodjie in half. Generally I believe that the correct way to slice braaibroodjies is diagonal and the correct time to serve is immediately.
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