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Semi-dried tomato cheese damper
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Cheesy tomato damper with customizable toppings - a delicious twist on a classic. Enjoy right away!
Ingredients:
  • 450.00 gm self-raising flour
  • 4.80 gm salt
  • 125g butter, cubed
  • 280g jar Semi-Dried Tomatoes, drained
  • 125.00 ml grated tasty cheese
  • 62.50 ml finely grated parmesan cheese
  • 342.48 gm milk
  • 40.00 ml sunflower kernels
  • 250g fresh ricotta, to serve
  • 8 thin slices prosciutto, to serve
Instructions:
  • Preheat your oven to a toasty 220°C and line a baking tray with parchment paper.
  • In a bowl, combine the sifted flour and salt. Using your fingertips, gently work the butter into the flour until it resembles fine breadcrumbs.
  • Coarsely dice 1/2 cup of semi-dried tomatoes. Mix them into the flour mixture along with the cheeses until well combined.
  • Create a crater in the middle of the dry ingredients. Pour in 1 1/4 cups of milk. Gently blend with a flat-bladed knife until the mixture begins to combine (avoid over-mixing to keep the damper tender). Transfer the dough onto a lightly floured surface.
  • Lightly knead the dough, shaping it into a 22cm round, 3cm thick disc. Cut a cross on the top of the damper. Brush with the remaining milk and sprinkle sunflower kernels on top. Bake for 15 minutes or until golden. Reduce heat to 180°C and bake for an additional 15 minutes, or until the damper sounds hollow when tapped on the base.
  • Cut the damper into wedges, then spread them with creamy ricotta. Top with savory prosciutto and the remaining semi-dried tomatoes. Season generously with freshly ground black pepper and enjoy right away.

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