Camp Oven Recipe: Cheese & Bacon Cob Loaf
Date Posted:7 April 2018
1 large onion
250g cream cheese
300g ricotta cheese
100g tasty cheese
1 white cob loaf
** Preheat oven to 180ºC (or camp oven)
Slice off the top of your cob loaf to make a lid. (Don't cut too far down the loaf or you won't be able to fit as much dip inside)
** Pull the soft bread from inside of the loaf. (Be careful not to go all the way to the bottom of the loaf. You can easily make a hole if the bottom isn't really crisp and you don't want that)
** Pop the bread pieces in a zip lock bag until you’re ready to use them again so it stays fresh.
** Dice your onion and bacon and fry until onion is translucent and bacon is very lightly browned.
** Add the bacon and onion to a bowl
** Add other ingredients.
** Mix well
** Fill your cob load with the cheese mixture
** Place the lid of the cob back on top
** Wrap in alfoil
** Bake for 45 minutes
** Remove the alfoil and back into oven for an additional 10 mins