A classic Australian entertaining staple with a cheesy Italian twist.
| 200g | Mozzarella Ball |
| 250g | Mascarpone |
| 1 | cob Loaf |
| olive oil (to sauté) | |
| 1 | red onion (diced) |
| 1 | garlic clove (minced) |
| 500g | frozen spinach |
| 100g | salami (diced) |
| 1/4 cup | cheddar cheese (shredded) |
| salt and pepper | |
| 1 | baguette |
| 1 | Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper. |
| 2 | Slice the off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces. |
| 3 | Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned. Add spinach and salami and simmer until spinach is hot. Turn off the heat. Discard any excess liquid from the mixture. |
| 4 | Add mascarpone, cheddar cheese and half of the shredded mozzarella to the mixture; and stir to combine. Season the mixture with salt and pepper. |
| 5 | Pour the mixture into the bread and top with the remaining shredded mozzarella cheese. |
| 6 | Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes. |
| 7 | Slice baguette for additional dipping bread. Enjoy while hot! |
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