Ingredients:
- SPAR red pesto
- 1 sheet of shop-bought puff pastry, completely thawed if frozen
- 3 tbsp shop-bought garlic butter, at room temperature
- 200g SPAR cheddar cheese, grated
- A handful of fresh parsley, chopped
Method:
- Preheat oven to 200°C/180°C fan/gas mark 6.
- Roll the puff pastry sheet out leaving the paper underneath to stop it from sticking to your countertop.
- Spread the garlic butter all over the top of the pastry sheet.
- Sprinkle the grated cheese all over the top, followed by a sprinkling of fresh parsley.
- Roll the pastry sheet into a log shape and cut it into roughly eight slices.
- Place the slices onto a lined baking tray and bake for 15-18 minutes until golden.
- Enjoy warm served with SPAR red pesto as a dip.
