Fire Grilled Tomato Bread with Biltong

I have never seen anybody walking away from these delicious traditional South African nibbles. Don’t be shy with the olive oil!


  • 1 long French loaf
  • olive oil
  • Ina Paarman's Meat Spice
  • ± 125 g Ina Paarman's Tomato Pesto
  • ± 150 g finely sliced game biltong

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.

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