Serves - 6 as a side dish
Prep Time - 10 Mins
Cook Time - 15-20 Mins

Ingredients:

• 250 g butter, softened
• 30ml extra virgin olive oil
• Salt & pepper
• 3 garlic cloves, finely grated
• A handful italian parsley, finely chopped
• 1/2 cup biltong powder
• 1 large good quality ciabatta loaf (or sour dough loaf)
  
  Method:
  1. Place the butter in a medium size mixing bowl. Use a fork to mix it to a soft, spreadable consistency. Add the olive oil and season with salt & pepper. Add the biltong powder, garlic and parsley, then mix well.
  2. Using a large, sharp serrated knife, slice the bread into slices, but not all the way through (they should still be attached at the bottom). Spread the sliced sides generously with the biltong butter mixture, and the last bit over the top of the loaf.
  3. Bake the bread on a lined baking tray in the oven for 15-20 minutes at 200 C, or cover in foil and braai over medium-hot coals, turning it often, until the butter is melted and the bread is golden brown on the outside.
  4. Serve hot on a wooden board, as a side dish with your braai meat and salad.
  
  Source
  *slightly amended from source to be biltong powder