Serves
6
I have never seen anybody walking away from these delicious traditional South African nibbles. Don’t be shy with the olive oil!
Recipe Category
Products in this recipe
You will need
1 long French loaf
olive oil
Ina Paarman’s Meat Spice
± 125 g Ina Paarman’s Sun-dried Tomato Pesto
± 150 g finely sliced game biltong
Method
Cut the French loaf lengthways into two. Brush the cut sides generously with olive oil, sprinkle lightly with Meat Spice. Toast the cut sides of bread on the grid over the fire. Spread with Tomato Pesto. Cut warm bread on the diagonal, into ± 7cm lengths. Top each slice with a generous helping of biltong and fresh rocket if availabe.
