HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Hasselback Garlic Bread
Cheesy Hasselback Garlic Bread

Cheesy Hasselback Garlic Bread

with Mozzarella | Perfect for Sharing

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Tear and share this extra special garlic bread crammed full of oozy mozzarella and herby garlic oil.

Allergens:Cereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit(s)

Handmade Ciabatta Loaf

(ContainsCereals containing gluten)

2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

2 ball(s)



30 grams

Unsalted Butter


Not included in your delivery

2 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3663 kJ
Energy (kcal)875 kcal
Fat50.7 g
of which saturates24.8 g
Carbohydrate66.7 g
of which sugars4.2 g
Protein36.2 g
Salt1.96 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Kitchen Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Place your ciabatta loaf in between two wooden spoon handles on a board. Make slices widthways at 2cm intervals, making sure not to cut the whole way through - you'll make approximately 12 cuts.
c) Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all).
d) Drain the mozzarella and pat it dry with kitchen paper, making sure you squeeze out as much liquid as possible. Slice into as many rounds as you have cuts in the bread.


a) Pop a small saucepan on medium-high heat and add the olive oil (see pantry for amount) and butter.
b) Allow the butter to melt, then add the garlic and cook for 1 min. Remove from the heat, season with salt and pepper, then stir in the parsley.
c) Pop the ciabatta loaf onto a baking tray and use a teaspoon to spoon the herby garlic oil into each cut equally.
d) Push a slice of mozzarella into each cut to finish.


a) Drizzle the hasselback garlic bread with a little olive oil, then bake on the top shelf of your oven until the cheese is melted and slightly golden, 15-20 mins.
b) Once cooked, remove from your oven and transfer to a board.
c) Tear and share!