Cheesy Pesto Garlic Bread
with Fresh Pesto and Cheddar
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 war 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.
Mature Cheddar Cheese
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
Not included in your delivery
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate the garlic (or use a garlic press).
c) Grate the Cheddar.
a) In a medium bowl, mix together the garlic, Cheddar, grated hard Italian style cheese, pesto and the olive oil (see pantry for amount).
b) Place your sourdough baguette in between two wooden spoon handles on a board. Make diagonal slices widthways at 2cm intervals, making sure not to cut the whole way through - you'll make approximately 12 cuts.
a) Pop the baguette onto a baking tray and use a teaspoon to spoon two thirds of the pesto mixture into each cut equally. TIP: Don't worry if the bread breaks when doing this, the cheese will melt and stick it back together in the oven.
b) Spread the remaining pesto mixture over the top of the baguette, then bake on the top shelf of your oven until the cheese is melted and slightly golden, 10-12 mins.
c) Once cooked, remove from your oven and transfer to a board. Allow to cool, 5 mins, then tear and share!