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Bologna Primavera Melt
Bologna Primavera Melt Bologna Primavera Melt
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Bologna Primavera Melt

Filed under: Week-end

preparation time

00:20 20min

Cooking time

00:30 30min


  • 3 slices light bologna
  • 1 head garlic, cut in two
  • 1/2 cup (125 ml) 35% cream
  • 1 large Portobello mushroom cap
  • 1 red pepper, quartered
  • 1 large white onion, cut into thick slices
  • 6 slices fontina cheese
  • 1 multigrain ciabatta baguette
  • 1/2 lemon, juiced
  • Salt and pepper
  • Olive oil


  1. Heat BBQ on high.
  2. Pour a good amount of olive oil on the garlic head halves and place on warming rack. Close cover and roast for 20 minutes.
  3. When garlic is well cooked, using a small spoon scoop out the garlic purée and place it in a small bowl. Add the cream, salt and pepper, and whip to form a smooth purée.
  4. Place bologna slices on the lower grill.
  5. Brush vegetables with olive oil and grill until well coloured.
  6. Cut the bologna slices into large sticks and keep warm.
  7. Cut vegetables into large chunks and place in a bowl.
  8. Add parsley, salt and pepper, lemon juice and mix well.
  9. Open up baguette sections without cutting all the way through, brush the insides with olive oil and place on lower grill. Do not burn.
  10. Place baguette sections on a baking sheet and arrange vegetable chunks on top.
  11. Add bologna sticks and drizzle over the roasted garlic purée.
  12. Cover with cheese slices and place baking sheet on lower grill.
  13. Close the cover and bake until cheese is melted.
  14. Serve immediately.