Cheesy Herby Hasselback Garlic Baguette
with Mozzarella and Fresh Parsley | Perfect for sharing
Tear and share this extra special garlic bread crammed full of oozy mozzarella and herby garlic butter.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)
4 unit(s)
Garlic Clove**
1 bunch(es)
Flat Leaf Parsley
2 ball(s)
Mozzarella
(Contains: Milk)
30 grams
Unsalted Butter
(Contains: Milk)
Not included in your delivery
3 tbsp
Olive Oil
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Place your baguette 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 squeeze out as much liquid as you can. Pat dry with kitchen paper, then 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 the 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 baguette onto a baking tray and use a teaspoon to spoon the herby garlic oil into each cut equally.
d) Push a mozzarella slice 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, 10-12 mins.
b) Once cooked, remove from your oven and transfer to a board.
c) Tear and share!
Enjoy!
